On my lazy days, I like to make stir fry using Hokkien noodles. For one, there are one pan wonder. I don’t need to cook rice separately in a rice cooker or boil pasta in a separate pot; secondly, it is down to a personal preference. I have a soft spot for cooking with Hokkien noodles. Usually, I will loosen the noodle strands by hand before cooking them – a trick I’ve learned when I worked as a waitress in a noodle shop. If the fresh noodles appear to be a bit dry (probably because they aren’t as fresh anymore) or like me, having an old fridge which turns any fresh ingredients into rock solid ice in the fridge compartment, all you have to do is to loosen the noodles by blanching in the hot for a couple of seconds.
As much as I’d like to continue with my rant about what a pain my old fridge has been, let’s redirect to something positive and delicious– my speedy vegetable teriyaki noodles! Basically, it is a versatile dish that you can add whatever vegetables you have on hand. When I made it, I was having one of those lazy days. So I chose the vegetable combination that required the least amount of knife work like bean sprouts and baby spinach. Clever right, guys? *wink*
As for the teriyaki sauce, it was a simple concoction of grated ginger, white vinegar, brown sugar, soy sauce and sesame oil which was simmered until all the wonderful flavours are developed into the caramelly savoury goodness which we are all familiar with and love. While I use store-bought teriyaki sauce from time to time, I thought I’d also share my homemade teriyaki sauce ala fuss free cooking for those who love to make sauces from scratch.I hope you will like this recipe and happy cooking!
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