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Teriyaki Buddha Bowl

Ingredients

Yield: Serves 2
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes

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

Instructions

  1. Heat teriyaki sauce, toasted sesame oil, ginger and garlic over medium-low heat until steaming. Gradually whisk in flour to thicken. Reduce heat to low and simmer for 3-4 minutes or until thickened. Remove from heat and set aside.
  2. Cook noodles according to package directions. Strain and divide noodles between two bowls.
  3. While noodles are cooking, heat 2 tablespoons sesame oil in a medium skillet over medium heat for 2-3 minutes. Add snap peas, cabbage, and broccolini. Sauté for 5-7 minutes, stirring occasionally until vegetables are tender.
  4. Add vegetables to noodle bowls and drizzle with sauce. Garnish with sesame seeds and cilantro. Enjoy hot.

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