Add an Asian twist to noodles with teriyaki sauce – perfect for dinner that’s ready in 40 minutes.
Teriyaki Noodles
- Prep Time 20 min
- Total 40 min
- Servings 4
- Ingredients 10
Ingredients
- 1 cup hot water
- 6 dried Chinese black or shiitake mushrooms (1/2 oz)
- 8 oz uncooked soba (buckwheat) noodles or whole wheat spaghetti
- 1 tablespoon vegetable oil
- 1 large onion, sliced
- 1 package (8 oz) sliced mushrooms (3 cups)
- 8 oz fresh shiitake, crimini or baby portabella mushrooms, sliced
- 1/3 cup teriyaki sauce
- 1/4 cup chopped fresh cilantro
- 1 tablespoon sesame seed, toasted, if desired
Instructions
-
Step1In small bowl, pour hot water over dried mushrooms. Let stand about 20 minutes or until soft; drain. Rinse with warm water; drain. Squeeze out excess moisture from mushrooms. Remove and discard stems; cut caps into 1/2-inch strips.
-
Step2Meanwhile, cook and drain noodles as directed on package.
-
Step3In 12-inch skillet, heat oil over medium-high heat. Cook onion in oil 3 minutes, stirring frequently. Stir in all mushrooms; cook 3 minutes, stirring frequently. Stir in teriyaki sauce; reduce heat. Partially cover and simmer about 2 minutes or until vegetables are tender. Stir in noodles, cilantro and sesame seed.
Nutrition
300
Calories
4 1/2g
Total Fat
13g
Protein
51g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 1 Serving (about 2 cups)
- Calories
- 300
- Calories from Fat
- 40
- Total Fat
- 4 1/2g
- 7%
- Saturated Fat
- 1/2g
- 4%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 930mg
- 39%
- Potassium
- 610mg
- 17%
- Total Carbohydrate
- 51g
- 17%
- Dietary Fiber
- 6g
- 25%
- Sugars
- 7g
- Protein
- 13g
% Daily Value*:
- Vitamin A
- 2%
- 2%
- Vitamin C
- 4%
- 4%
- Calcium
- 4%
- 4%
- Iron
- 20%
- 20%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
3 1/2Tips from the Betty Crocker Kitchens
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