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.
Ground turkey in the pan with onions and carrots. Garlic, ginger, and chiles are next.
The sambol went in along with some soy sauce, honey, and rice vinegar. Then the zucchini for just a minute.
After stirring it up with the rice noodles, serve and top with mint and additional fresh chiles if you can handle it.
The extra ginger added a great fresh flavor to this along with the mint. Using turkey and zucchini made it feel a little healthier than we normally make it since it was a weekday lunch after all.
You probably need to go to an asian market to find the thick round rice noodles but it’s worth it!
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.