Teriyaki Pork and Noodles

By Addie

"Oh so good! This is the best homemade teriyaki sauce I have tried so far. I always double the sauce recipe so I can serve it over Chinese mixed vegetables and it is also absolutely delicious over buttered egg noodles (No-Yolk Extra Broad)"

Ingredients

• TERIYAKI SAUCE:
• 4-6 boneless thin pork chops
• .................
• 1 1/2 cloves minced garlic (I use jar type)
• 4 teaspoons oil
• 8 tablespoons sherry wine
• 8 tablespoons soy sauce
• 4 tablespoons brown sugar
• 1/4 teaspoon red pepper flakes (like at pizza restaurants)
• 4 teaspoons cornstarch
• 4 tablespoons water

Preparation

Step 1

1. Brown pork chops in oil.

2. In a bowl, combine garlic, sherry wine, soy sauce, brown sugar, and red pepper flakes -- mix well. Add to pork chops and simmer for 15 minutes. Remove pork chops.

3. Mix cornstarch and water. Mix with the sauce and stir and simmer until thickened.

4. Serve sauce tossed with mixed stir-fry veggies or over buttered No-Yolk noodles.
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REVIEWS:

I agree. This is a great sauce! Exactly what I was looking for. Served it for dinner to 7 guests and they all wanted a copy of the recipe!

Great sauce, did not use all the cornstarch/water mix. Served this with stir-fry vegeables and noodles. Next time I will add some fresh grated ginger to give it even more flavor. Thanks for posting this!

This was a wonderful sauce. It was very easy to prepare and is a recipe that you usually have all the ingredients on hand for. After I removed the pork, to add the cornstarch, I also added chopped peppers, broccoli, cauliflower and onions to the sauce. YUMMMMMMM!! Thanks for posting, this is a great recipe.

Very good! I used this on grilled veggies and rice and turned out great. I used half the amount of soy sauce for less sodium and would do that again. Next time I will probably use less of the cornstarch/water mixture, it was a tad thicker than I wanted. Can't wait to use it again, Thanks!

I couldn't believe how easy it was, I spun all the sauce ingredients in the magic bullet and poured it over my favourite stir fry. Everybody I serve it too says it's very yummy. 5 stars!

Awesome sauce! Used on meat and veggies and works like a charm. I blew the socks off my partner with this sauce.

This is really great. I voted 4 stars as the recipe stands. We modified for our tasts by adding 1 tsp sesame seeds, 1/4 ginger powder and 1 garlic clove, minced.

My kids enjoyed this very much. My husband on the other hand thought it was a little salty but I saw him eat A LOT during dinner. It wasn't too spicy either which is perfect for my spice sensitive family. I substituted chicken broth instead of sherry wine.

I wish you could smell my house, I used this recipe to cook some beef strips in the crockpot. I'm anxious to try and I'm sure it will taste delicious (I've followed a similar recipe to this for some crockpot chickedn wings). I made some changes to this recipe which were: I didn't have sherry wine so after a little research, chicken broth was used as an acceptable substitution. I only had reduced salt soy sauce, hopefully, the salt in the chicken broth will help with the lack of the salt in the soy sauce. I finelly chopped two large garlic cloves and I also added 1/4 teaspoon of ground ginger (personal preference). Thank you for a delicious basic, easy, and very tasty teriyaki sauce recipe. YUM!

This is the best sauce ever. I used it on chicken breasts and added pineapple chunks sauted in brown sugar and pineapple juice(I added to the teriyaki sauce. It was wonderful. Will use this recipe anytime I need teriyaki sauce.

This made a very tasty, easy weeknight meal. I had already started making this when I realized I didn't have any sherry. So I substituted marsala wine, which seemed to work fine. Very good teriyaki sauce!

This was great! I used the sauce for some Chinese veggies on the side and we all enjoyed it. Thanks for posting!

I did a variation of this recipe. I added about 1T of fresh grated ginger, and I used peanut oil for the oil. I also added 1/4 tsp of sesame oil and some sesame seeds to it -just cause I had it. It came out very close to Yoshida's...which is what I wanted. This wasn't any big deal to taste raw, until I cooked with it. WOW. It was awesome with boneless skinless chix breast pieces. I marinated the cut up pieces (cut into tiny bite size pieces) with 1/2 the sauce (unthickened) for about an hour. Then I fried the chicken in small batches in a skillet on med. heat. Then I heated up some Safeway brand "stir fry vegetables with noodles" and added the thickened sauce towards the end. It was a spectacular meal. You could really tell it wasn't from a bottle. Thanks for the wonderful simple recipe.

I made this sauce last night to use on chicken wings that my kids wanted. Let me tell you...this was by far the best teriyaki sauce I have ever eaten. The flavor was incredible and it was perfect to glaze the wings with. Thanks Stephanie for such a wonderful keeper.

This was really good sauce. I didn't have any pepper flakes, so I just threw in a whole dried chile, and added a smidge of ginger. I marinated some county style ribs in the sauce overnight, then threw it all in the crockpot before work. Thickened the sauce after I got home, and poured it all over sticky rice. So easy and the meat was divine.

YUMMY!!! I used this as a stir-fry sauce, with slices of boneless, skinless chicken breast and a package of frozen stir-fry veggies. Only things I changed: I didn't add the red pepper flakes, didn't use quite as much oil, and increased the garlic (I am a garlic head!!) I also found that after I had started preparing this recipe that I only had 4 Tbsp. of sherry wine left, so I used chicken broth to make up for the difference. Absolutely wonderful! Definitely on my "favorites" list!! Thanks!