Teriyaki Noodles

Name: Teriyaki Noodles
Ingredients: Salt; 1 pound whole-wheat spaghetti; 3 tablespoons high-temperature cooking oil, such as canola, sunflower, or peanut; 3/4 pound flank steak, patted dry and thinly sliced on an angle; Coarse black pepper; 1 bunch of scallions, cleaned and trimmed of root end and rough tops, sliced on an angle; 1 cup frozen shelled edamame, defrosted; 2 inches of fresh gingerroot, peeled and grated or finely chopped; 3 to 4 garlic cloves, grated or chopped; 1/3 cup teriyaki sauce

10 ingredients

6 steps

Ingredients

Salt
1 pound whole-wheat spaghetti
3 tablespoons high-temperature cooking oil, such as canola, sunflower, or peanut
3/4 pound flank steak, patted dry and thinly sliced on an angle
Coarse black pepper
1 bunch of scallions, cleaned and trimmed of root end and rough tops, sliced on an angle
1 cup frozen shelled edamame, defrosted
2 inches of fresh gingerroot, peeled and grated or finely chopped
3 to 4 garlic cloves, grated or chopped
1/3 cup teriyaki sauce

Directions

1

Bring a large pot of water to a boil, salt the water, and cook the pasta to al dente.
2

Drain the pasta.
3

Heat the oil in a skillet or wok over high heat.
4

Add the meat and stir-fry for a couple minutes.
5

Add a liberal amount of coarse black pepper, the scallions, edamame, ginger, and garlic, then stir-fry for 2 minutes more and stir in the sauce.
6

Toss the stir-fry with the noodles and serve.