Teriyaki Noodles


  • 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 scallions, cleaned and trimmed of root ends and rough tops, sliced on an angle
  • 1 cup frozen shelled edamame, defrosted
  • 2 inches fresh gingerroot, peeled and grated or finely chopped
  • 3 to 4 garlic cloves, grated or chopped
  • 1/3 cup teriyaki sauce


  1. Bring a large pot of water to a boil, over medium heat. Salt the water, add the pasta and cook to al dente. Drain the pasta and put it into a serving bowl.
  2. Heat the oil in a skillet or wok over high heat. Add the meat and stir-fry for a couple minutes. Add a liberal amount of coarse black pepper, the scallions, edamame, ginger, and garlic. Stir-fry for 2 minutes more and stir in the teriyaki sauce. Add the stir-fry to the noodles and toss. Serve.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.