Rice Noodles and Teriyaki Sauce

We have a great Asian market near by and I love buying rice noodles there. You can get a pound for around 1.99. I personally like the Bhan Pho wide rice noodles. The best part though is that 9 times out of 10 there are no directions on the package for how to cook the noodles.

Some people say to soak the noodles others say to just boil, I say both. First I soak the noodles in a large bowl in cold water for 15 minutes. While they are soaking I bring to boil a 4 qt of water. I rinse the rice noodles by discarding the water they were soaking in, fill the bowl of up cold water, swish the noodles around and then drain the water. Now I add the noodles to the boiling water. Cook the noodles for about 5 minutes. They should be soft, but not mushy. If they are crunchy cook them 3-5 minutes longer until desired consistency. Drain noodles and place in serving bowl. When the noodles cool, they will be very sticky but once you add your sauce you will easily be able to serve them out of the bowl.

Teriyaki Sauce

Six shaving of fresh ginger (the easiest way to work with fresh ginger is to freeze it, then it shave for easily)

2 cloves of garlic, minced

1 teaspoon vegetable oil

1/2 cup mirin

1/2 cup soy sauce

1/4 cup honey

1/8 cup sake

1. In 2 qt sauce pan add ginger, garlic, and oil. Saute over medium heat for 5 minutes.

2. Add mirin, soy sauce, honey and sake. Stir constantly. Heat just until it boils. Simmer for 5 minutes.

3.  Mix together 2 teaspoons of cornstarch and 1 tablespoon of cold water. Add cornstarch/water mixture to sauce pan to thicken teriyaki. Simmer for 2 minutes or until sauce has thicken.

4. Pour over noodles or vegetables to serve.


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