Hawaiian-Style Teriyaki Noodle Bowl

By mahto

Ingredients

• Chicken:
• 2 lbs of chicken
• 2 cups Teriyaki Sauce (bottled or make your own homemade sauce)
• Vegetable Sauce:
• 2 tbsp. Soy Sauce
• 1/2 C. Teriyaki Sauce
• 20 oz. can of Pineapple Chunks (reserve the juice)
• 1 tsp of fresh grated ginger
• 1 tsp of La Romanella Chopped Garlic in Olive Oil
• 2 tsp of corn starch
• Vegetables:
• Carrots, julienned
• Head of cabbage, chopped up
• Two Bell Peppers, chopped up
• Pineapple Chunks.
• 2 tbsp. of La Romanella Extra Virgin Olive Oil
• 1 lb. of La Romanella Spaghettini
• Garnish:
• Green onions, Cilantro and Sriracha

Details

Servings 1
Adapted from sites.google.com

Preparation

Step 1

Noodles:

1. Cook as directed on the package.

For the vegetable Sauce:

Blend together the soy sauce, teriyaki sauce, reserved pineapple juice, ginger*, garlic and corn starch. And set aside.

*Notes: You can use frozen (I did!) or ground ginger.



For the Vegetables:

1. Heat olive oil in the wok. Once heated, add your bell peppers, carrots and cabbage and stir fry until thoroughly cooked and add in the pineapple chunks and the vegetable sauce until sauce boils.

2. Once the sauce begins to bubble, turn the heat off and remove your wok (or large skillet) from the heat.

Now the magic!

Grab your bowl, put in your desired amount of noodles, top veggies, chicken and your garnish of choosing and enjoy!