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Teriyaki Noodles

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Teriyaki Noodles
  • Prep 20 min
  • Total 40 min
  • Servings 4
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Add an Asian twist to noodles with teriyaki sauce – perfect for dinner that’s ready in 40 minutes.
Updated Aug 17, 2010

Ingredients

  • 1 cup hot water
  • 6 dried Chinese black or shiitake mushrooms (1/2 oz)
  • 8 oz uncooked soba (buckwheat) noodles or whole wheat spaghetti
  • 1 tablespoon vegetable oil
  • 1 large onion, sliced
  • 1 package (8 oz) sliced mushrooms (3 cups)
  • 8 oz fresh shiitake, crimini or baby portabella mushrooms, sliced
  • 1/3 cup teriyaki sauce
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon sesame seed, toasted, if desired

Steps

  • 1
    In small bowl, pour hot water over dried mushrooms. Let stand about 20 minutes or until soft; drain. Rinse with warm water; drain. Squeeze out excess moisture from mushrooms. Remove and discard stems; cut caps into 1/2-inch strips.
  • 2
    Meanwhile, cook and drain noodles as directed on package.
  • 3
    In 12-inch skillet, heat oil over medium-high heat. Cook onion in oil 3 minutes, stirring frequently. Stir in all mushrooms; cook 3 minutes, stirring frequently. Stir in teriyaki sauce; reduce heat. Partially cover and simmer about 2 minutes or until vegetables are tender. Stir in noodles, cilantro and sesame seed.

Tips from the Betty Crocker Kitchens

  • tip 1
    Cut 1-pound block of firm tofu into 1/4-inch pieces; add with mushrooms in step 3.

Nutrition

300 Calories, 4 1/2g Total Fat, 13g Protein, 51g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving (about 2 cups)
Calories
300
Calories from Fat
40
Total Fat
4 1/2g
7%
Saturated Fat
1/2g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
930mg
39%
Potassium
610mg
17%
Total Carbohydrate
51g
17%
Dietary Fiber
6g
25%
Sugars
7g
Protein
13g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
20%
20%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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