READY IN: 25mins
Recipe by nikki ciciretto

This is my all time favorite Japanese dish. I make this when I can't go out to the teriyaki sticks resurant, so I buy their sauce and make my own meal. You have to try it--soooo good.

Top Review by Karen Elizabeth

Made pretty well as directed, allowing for one or two minor subs, I had to use chinese egg noodles rather than udon, and I omitted the mushrooms since I don't particularly like them. Otherwise this was really good and simply prepared, a lovely light supper! Thank you Nikki! Made for P-A-R-T-Y Tag!

Ingredients Nutrition


  1. Chop veggies.
  2. Cook noodles.
  3. In wok put the peppers onion and cabbage.
  4. Add water and cook 2 minutes. Add mushrooms and cook till soft. Then add bean sprouts and shrimp.
  5. Cook till pink.
  6. Place veggies on top of noddles and put sauce on top.

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