1½lbssirloin beef, pork tenderloin or chicken breast,thinly sliced
16ozYaki-soba noodles,discard seasoning packets
2tbspvegetable oil
1tspsesame seeds
2stalksgreen onion,sliced
Instructions
In a small bowl, combine cornstarch with ¼ cup water. Set aside.
Combine the ⅓ cup soy sauce, ¼ cup brown sugar, 3 cloves minced garlic, 2 teaspoons freshly grated ginger root, 1 cup water, and 2 tablespoons honey in a saucepan.
Heat the teriyaki sauce over medium high heat. Bring sauce to a simmer, stirring frequently.
When sauce comes to a good simmer add the cornstarch slurry.
Continue to cook over medium heat, stirring until sauce thickens and coats the back of a spoon.
Remove sauce from heat, cover pan and allow sauce to come to room temperature.
Once sauce has cooled off, place sliced meat in a 1 gallon ziplock bag.
Reserve ½ cup of sauce and pour remaining sauce into ziplock bag with meat slices.
Seal bag and marinate meat in the refrigerator for a minimum of 30 minutes or up to overnight. Turning bag occasionally as it marinates.
Cook Yaki-Soba noodles in boiling water for 2 minutes, stirring to seperate noodles into individual strands. Drain well.
Heat oil in a wok or large skillet over medium high heat.
Drain off excess marinade from meat.
When oil is hot, add meat strips and stir fry until browned and cook through, about 4-5 minutes.
Remove cooked meat from the wok with a slotted spoon and keep warm.
Add cooked, drained Yaki-Soba noodles to the wok along with the reserved ½ cup of teriyaki sauce.
Stir fry until noodles are completely coated and have absorbed the sauce.
To serve, place noodles in a bowl and top with strips of cooked meat.
Garnish each serving with sesame seeds and sliced green onions if desired.
Notes
Yaki-Soba noodles are asian style ramen noodles. They can be found in the refrigerated section of most major supermarkets.