TERIYAKI NOODLES & ZOODLES

TWO VERSIONS OF AN EASY TERIYAKI DISH

My boy loves him some asian food, but to avoid going to get Hy-Vee Chinese every week I have started to implement some dishes into our weekly plan. This dish is a quick 30 minute fix up and easy to turn a little bit healthier by swapping out the noodles for zoodles!

Start with zucchini and turn them into zoodles - I either use my kitchen aid attachment or this hand held little guy. Both work like a charm. 

Now time for the sauce...

1/3 cup reduced sodium soy saucE , 1/4 cup brown sugar, packed, 1 tb minced garlic, 1 tablespoon freshly grated ginger, 2 tablespoons honey + h20 + Corn starch slurry 

1/3 cup reduced sodium soy saucE , 1/4 cup brown sugar, packed, 1 tb minced garlic, 1 tablespoon freshly grated ginger, 2 tablespoons honey + h20 + Corn starch slurry 

Add some steamed broccoli, cooked soba noodles, and shredded chicken - top with sesame noodles andddd DONE!

INGREDIENTS:

  • 1 package of soba noodles and/or 3 zucchinis
  • 1-2 lbs chicken (depending on your preference - I precook and shred)
  • 3 cups steamed broccoli
  • 1 ts sesame seeds

SAUCE

  • 1 tablespoon cornstarch
  • 1/3 cup reduced sodium soy sauce
  • 1/4 cup brown sugar, packed
  • 1 TB minced garlic
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons honey

Instructions

  1. If using zoodles - pre zoodle the zucchini
  2. In a small bowl, whisk together cornstarch and 1/4 cup water and set aside for later
  3. In a saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water then bring to a simmer. Stir in the cornstarch mixture until thickened.
  4. Add in cooked chicken and steamed broccoli
  5. Stir in soba noodles (or zoodles) until cooked
  6. Garnish with sesame seeds

Asian Sesame Chicken Oodles

SOBA NOODLES ARE MY FAVORITE. 

There's something about soba noodles that make me want to curl up in a ball on the couch, with a glass of wine, and a heaping bowl of Asian flavored goodness. One major reason may be that stir fry was my go-to in college, and of course the noodles were the main show. This was usually paired with a few glasses of wine, and a piece of carrot cake...I mean it WAS college. 

Anyways, I came across this recipe from Pinch of Yum and decided to go with it. I was super hesitant because every time I try to make Asian/Japanese inspired food, I feel like the flavors don't quite match up...there's always something missing. Thankfully that was not the case with this sauce, it is delicious. I actually ended up whipping up some more at the end to make it extra saucy. 

The best part is you can really do whatever you want with this dish - I think versatile meals have become a staple for me. They are easy to change up so you can repeat them without getting boring and the best part, I can make something Ethan likes that I want to eat as well. With this dish, I added in carrots, cucumbers, edamame, and all of the zoodles for my bowl. 

What you're gonna need: 

Sesame Sauce

  • 3 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 2 cloves garlic
  • 1 tablespoon fresh ginger (I use a fresh paste)
  • ½ teaspoon salt
  • ¼ cup peanut butter
  • 3-4 tablespoons water
  • 2-3 tablespoons sesame seeds
  • ½ teaspoon red pepper flakes

Other Ingredients

  • 1 lb. boneless skinless chicken breasts
  • 4 ounces soba noodles
  • 1 cucumber shredded (can swap for other veggies, too)
  • 3 large carrots shredded
  • 1 bag edamame

What you need to do: 

  1. Mix together all ingredients for the sauce, except sesame seeds & red pepper flakes. You can either process this in a food processer or just mix well until combined. Stir in sesame seeds & red pepper flakes
  2. Cook the chicken, when almost finished pour in 1/3 of the sauce
  3. Remove chicken & shred
  4. Place the chicken back in the pan, add soba noodles, sauce, cucumbers, carrots, and edamame
  5. Top with extra sesame seeds & red pepper flakes

Notes:
* I loath shredding chicken, it just bothers me - I don't know why. I am half tempted to make the chicken in the crockpot and then continue, we will see. 
* I add in zoodles to my bowl and top with this goodness - I mean I'm all about the volume

Spicy Tuna Sushi Bowl

There are a few things I'll leave to the pros, sushi is definitely one of them. 

A sushi bowl though? That's something I can handle. Ethan & I love us some sushi, but I'm not quite sure he would come running to the table for a bowl of cauliflower rice and seared tuna. With him being gone on the weekends, it gives me the opportunity to try out some things he might not fancy as much as me.

I've always wanted to make seared ahi tuna but always scared to. I don't know if it's reading Chrissy Teigen's cookbook chapter, "Things That Intimidate People But Shouldn't" or just the fact that I have a food blog and I can't be cooking chicken every night...either way I decided to give it a shot. If you wanna try it, do it - seriously as simple as it sounds. Heat up some oil sear it for a minute, flip until all sides are seared andddd done. Everything else kinda just came together with a lot of inspiration from Pinch of Yum's sushi bowl .

It never really crossed my mind that I could buy pickled ginger. Let me tell y'all, I LOVE ginger. I'm definitely that girl that is reaching across the table stealing everyone's ginger off of their plates. Crystallized ginger, candied ginger (that's my favorite), pickled ginger...give me all of it.

I used some cauliflower rice I had in the freezer from my last Trader Joe's run (shout out to my sister for telling me to get it) & bought the spicy mayo from the sushi counter at our local Hyvee. I'm not one for the spicy, so buying a bottle of sriracha seemed silly (I'll pause for all the Bedells in my family to shake their heads at me) - so 99 cent spicy mayo won. 

INGREDIENTS

  • 4 oz ahi tuna
  • cauliflower rice
  • mushrooms
  • broccoli
  • cucumbers
  • carrots
  • pickled ginger
  • spicy mayo (sriracha & mayo)

DIRECTIONS

  1. Sautée cauliflower rice with broccoli & mushrooms
  2. Heat a skillet with oil and sear a ahi tuna steak approx 1 min on each side. Remove from heat & let rest for a few minutes before cutting into strips
  3. Prep veggies & any other toppings
  4. Place in a bowl and don't forget the ginger & spicy mayo!!

Chopsticks optional.