Recipe serves: 4

Teriyaki noodles

6 oz Udon or thin rice noodles
1 each head baby bok choy, trimmed
½ each medium onion, diced
1 each carrot, grated
3 oz brown mushrooms - sliced (optional)
2 each green onion - chopped (optional)
1 Tbsp vegetable oil
½ Tbsp chicken soup powder
4 Tbsp Teriyaki sauce
½ tsp red pepper flakes
½ cup hot water

Preparation steps:
  1. Cook the noodles (per package instructions), set aside.
  2. Steam baby bok choy for 2-3 minutes set aside.
  3. In a wok, stir fry the onion with oil for about 3 minutes. Add carrots and mushrooms and continue to stir fry for another 2 minutes.
  4. Add the noodles and sauce. Cook and mix additional 2 minutes.
  5. Turn off the heat, mix in the baby bok choy and green onions.
Picture of recipe
Take note!
  • 3 oz mushrooms - half a basket

  • Use 1 jalapeno chili (seeded and minced)
    instead of the red pepper flakes.
    Stir fry the chili with the onions.
  • Garnish with the carrots, baby bok choy,
    and green onions, instead of mixing them
    with the noodles.