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Teriyaki Buddha Bowl

Ingredients

Yield: Makes 2 servings
Prep Time: 10 minutes
Cook Time: 14 minutes

½ cup Kikkoman® Teriyaki Marinade & Sauce
¼ cup + 2 tablespoons Kikkoman® Sesame Oil, divided
1 teaspoon ginger, minced
½ teaspoon garlic, minced
1 teaspoon all-purpose flour
8 oz. dry Lo Mein noodles
2 cups purple cabbage, shredded
8 broccolini spears
2 cups snap peas
2 sprigs fresh cilantro
1 teaspoon sesame seeds

Instructions

  1. In a large pan, heat teriyaki sauce, sesame oil, ginger and garlic over medium-low heat until steaming. Gradually whisk in the flour to thicken. Reduce the heat to low and simmer for 3-4 minutes or until thickened. Place the mixture in a bowl and set aside.
  2. In the same pan, heat 2 tablespoons of sesame oil over medium heat for 2-3 minutes. Add the cabbage, broccolini and snap peas. Sauté for 5-7 minutes, stirring occasionally until vegetables are tender.
  3. While the vegetables cook, prepare the noodles according to package directions. Strain and divide noodles between two bowls.
  4. Layer the vegetables on top of the noodle bowls and drizzle with the sauce. Garnish with sesame seeds and cilantro. Enjoy hot.

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