HOW TO MAKE SHRIMP & TERIYAKI STEAK NOODLES?
TODAY’S RECIPE FOR SHRIMP & TERIYAKI STEAK NOODLES IS YOUR SOLUTION TO CREATING TAKEAWAY CUISINE IN THE COMFORT OF YOUR OWN HOME! JUICY STEAK AND HANDMADE TERIYAKI SAUCE ARE SERVED OVER A BED OF EGG NOODLES. THE SHRIMP AND VEGETABLES ARE FRESH AND CRISP, AND THE SAUCE IS DELICIOUS. QUICK, SIMPLE, AND TASTY TAKEAWAY RIGHT IN THE COMFORT OF YOUR OWN HOME.
RICE NOODLES ARE THE BEST CHOICE FOR THIS PARTICULAR DISH. ALTHOUGH, RAMEN NOODLES MAY ALSO BE USED TO MAKE THIS DISH. THE RICE NOODLES WILL NATURALLY CONTRIBUTE TO THE DISH’S FEELING OF LIGHTNESS, WHILE THE RAMEN NOODLES WILL PROVIDE ADDITIONAL COMFORT. YOU SIMPLY CAN’T GO WRONG WITH ANY OF THESE OPTIONS!
WHEN IT COMES TO SHRIMP, I USUALLY PURCHASE FROZEN SHRIMP SINCE THAT IS WHAT I HAVE ACCESS TO HERE IN THE NORTHEAST UNITED STATES. PRICEY FRESH SHRIMP MAY BE DIFFICULT TO COME BY! HOWEVER, IF YOU COME ACROSS A FANTASTIC BARGAIN, TAKE ADVANTAGE OF IT! I MAKE EVERY EFFORT TO GET WILD-CAUGHT, TAIL-ON SHRIMP WHEREVER POSSIBLE. COSTCO HAS BEEN THE MOST SUCCESSFUL PLACE FOR ME TO LOCATE THIS! ALTHOUGH LARGER SHRIMP HAVE A MORE AESTHETICALLY ATTRACTIVE APPEARANCE, SMALLER SHRIMP MAY STILL BE UTILIZED.
MAKING TERIYAKI SAUCE AT HOME IS A PLEASURE SINCE IT’S A SIMPLE MIX OF CUPBOARD ITEMS THAT PACKS A FLAVORFUL PUNCH. ANOTHER ADVANTAGE IS THAT YOU HAVE COMPLETE CONTROL OVER WHAT INGREDIENTS ARE USED IN THE SAUCE. I STRONGLY ADVISE CHOOSING LOW-SODIUM SOY SAUCE SINCE SALT CAN ALWAYS BE ADDED, BUT IT CANNOT BE TAKEN AWAY AFTER IT HAS BEEN APPLIED.
Ingredients
250 g strips of inside beef round steaks
1 carrot
1/2 bell pepper
1 onion
1 small zucchini
1 cup shelled edamame
125 g Yet-Ca-Mein Asian noodles
30 mL finely chopped garlic
30 mL finely chopped fresh ginger roots
30 mL oil
salt and pepper
Sauce:
3/4 cups teriyaki sauce
1/4 cup soy sauce
15 mL maple syrup
15 mL rice vinegar
15 mL sriracha sauce or more to taste
How To Make Shrimp & Teriyaki Steak Noodles
Bake the dough according to the instructions on the box. When cooked, set aside in cold water.
Cook the edamame in boiling water for four minutes then drain and set aside.
Chop the garlic and ginger together.
Peeled onion // carrot. Cut the carrot into thin bevel slices, the pepper into strips, the zucchini into bevel slices and then cut the slices in half. Cut the onion into eighths then separate the onion layers.
Mix the ingredients for the sauce together.
Preheaat oil in wok or saucepan on medium-high heat.
Sauté the carrot and onion and stirring very often for five to seven minutes. Add the bell pepper and continue cooking for two to three minutes. Add the beef strips, zucchini, edamame, garlic and ginger. Season. Cook, stirring often, for about five minutes or until the beef is cooked through.
Remove all content from the wok and pour the sauce into the empty wok. Boil the sauce for two to three minutes then return the meat and vegetables.
Drain the pasta well and add to the wok. Cook, stirring often, for about five minutes or until the pasta has absorbed the sauce.
STEP 10
Serve hot.