Teriyaki Garlic and Red Pepper Noodles

Name: Teriyaki Garlic and Red Pepper Noodles
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Red chili; 10 cloves garlic; 3 tablespoons Teriyaki sauce; 1 Cucumber; Some Mustard; 1 tsp chopped green onion; Some Salad oil

by Seung Chan Mommy CCM

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

In the summer, cold noodles are the staple food on my table. In fact, I personally prefer to eat plain noodles instead of meat. Such plain noodles are not greasy, and more importantly, they are low-fat. If you eat more, you won’t get fat. This is the point. , Hahahaha. . . . . . The taste of fermented noodles is very special, and it is my new favorite recently. . "

Ingredients

1 piece Red Chili
10 cloves Garlic
3 tablespoons Teriyaki Sauce
1 Cucumber
Some Mustard
1 tsp Chopped Green Onion
Some Salad Oil

Teriyaki Garlic and Red Pepper Noodles

1. After the water is boiling, add the noodles, add 2 times of cold water and cook for 6 minutes

Teriyaki Garlic and Red Pepper Noodles recipe

2. After the noodles are cooked, soak them in a cold boiled boil to cool down, which will make the noodles taste more smooth

3. Garlic, red pepper and mustard tuber are all finely chopped

4. Pour salad oil into the pot, add garlic when the oil is warm, and stir-fry for a fragrance

5. Pour in the red pepper and continue to fry for half a minute

6. Add mustard and fry for half a minute

7. Add in teriyaki sauce and continue to fry for 1 minute to taste

8. Noodles into the plate

9. Stir-fried teriyaki garlic sauce on top

10. Garnish with cucumber slices around and sprinkle chopped green onion on top

11. Mix well and enjoy

Tips:
Tips:
1: Because the teriyaki sauce and mustard are both more salty, I didn't add salt
2: In the recipe, I use red cabbage pepper, which is not very spicy. Those who like spicy flavor can use millet pepper to make it
3: The recipe uses Arowana + active hollow fermented noodles, which is super absorbent, so it needs to be cooked for 6 minutes. The noodles are strong and digestible, especially suitable for making cold noodles in summer.