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Prep 3 hrs
Cook 25 mins
Have all ingredients chopped and ready prior to cooking. Also, try chopping the vegetables uniformly for an even cook. From Maureen Fraîche at wordpress.
- 1 lb chicken tenderloins or 1 lb flank steak
- 1 1⁄3 cups teriyaki sauce, divided
- 2 tablespoons peanut oil or 2 tablespoons canola oil
- 2 carrots, sliced thin on the bias
- 1 cup small broccoli floret
- 2 celery ribs, sliced on the bias
- 1 medium onion, sliced
- 1 (8 ounce) can sliced water chestnuts, drained
- 2 garlic cloves, minced
- 2 tablespoons fresh ginger, minced
- 2 green onions, sliced on the bias
- 8 ounces japanese udon noodles or 8 ounces thin spaghetti
- Combine chicken or steak with 2/3 cup teriyaki sauce and marinate for 3 hours in the refrigerator. If using flank steak, shallowly score one side with a knife to allow a bit more flavor to penetrate the meat.
- Remove meat from the marinade and heat a grill pan or skillet with a medium-high flame. Once heated, add either the chicken or beef and grill/cook until cooked through and the internal temperature reaches 165 degrees (for the chicken) or to desired level of doneness (for the beef). Once done, remove from the heat to a plate and then tent with foil. Set aside.
- Heat the oil over medium-high heat in a large skillet until the oil is shimmering. Add the carrots and broccoli and stir-fry for about 2-3 minutes. Add the celery and onion and stir-fry for another 2 minutes. Next, add the water chestnuts, garlic and ginger. Stir-fry until the veggies are crisp tender.
- Meanwhile, put on a large pot of water to boil and cook the udon noodles according to the package’s instructions (al dente). Reserve 1/2 cup of the cooking water and then drain and rinse the udon under cold water to remove gumminess.
- Add the noodles to the hot skillet along with the remaining 2/3 cup teriyaki sauce and 1/2 cup of the reserved pasta water. Reduce heat to medium and start tossing the udon, vegetables and sauce together.
- Simmer for a minute. If you’re serving flank steak, take this moment to slice it thinly. You can either add the flank steak/chicken directly to the pan and toss or else dish up the udon and top with grilled steak or chicken. Serve in bowls and garnish with green onions.