Spicy Teriyaki Noodles
July 27, 2017

There were a few things that made this version better than normal. First, I put way more ginger in than I normally do and the fresh ginger flavor really came through in the final dish. I got super thick rice noodles which added a great chewy texture. I topped it with fresh mint which I am obsessed with this time of year, and finally, I used a ton of sambol and fresh thai chiles to make it super spicy.
Spicy Teriyaki Noodles
- 12 ounces thick rice noodles
- 2 tablespoons Sesame Oil
- 1 Onion diced
- 2 Carrots diced
- 1 pound Ground Turkey
- 2 cloves Garlic minced
- 3 inches Ginger minced
- 3 Thai Chiles minced
- 1/4 cup Soy Sauce
- 1/4 cup sambol chile paste
- 2 tablespoons Rice Vinegar
- 1 tablespoon Honey
- 1 Zucchini chopped into planks
- fresh chopped mint
- more chiles for garnish
Instructions
- Cook the rice noodles to the package instructions and rinse in cold water. Set aside.
- Cook the onion and carrot for 5 minutes in the sesame oil. Add the turkey and cook another 15 minutes until the turkey is broken down into small pieces and everything is starting to brown a little.
- Add the ginger, garlic, and chiles to the pan and cook 2 minutes. Add the soy sauce, sambol, vinegar, and honey. Stir well to combine.
- Add the zucchini and cook 2 minutes. Add the noodles and stir to combine.
- Serve in bowls and top with the chopped mint.