- 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.
- Cook noodles according to package directions. Strain and divide noodles between two bowls.
- 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.
- Add vegetables to noodle bowls and drizzle with sauce. Garnish with sesame seeds and cilantro. Enjoy hot.
Teriyaki Buddha Bowl
Yield
Serves 2
Prep Time
10 minutes
Cook Time
14 minutes
Total Time
24 minutes
kikkoman products used:
ingredients
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
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
