These Garlic Teriyaki Noodles are as amazing as they sound! They’re saucy, yummy, and have a
A couple of years ago, my grandpa introduced me to Coco’s Cafe. This little restaurant in Austin, TX is now one of my favorite restaurants in Austin. They make the most amazing Taiwanese food that I have ever eaten. There aren’t many restaurants that I truly crave but this is one of those. It’s so incredibly delicious! (Haha, I sound sponsored by them. I swear I’m not. They just make yummy food. 😉 Since I’ve had to stay at home the past few weeks because of Rona I’ve especially been craving Coco’s Cafe. I figured, why not try to make them come to me and make one of their dishes at home.
Now, I’m gonna be honest with y’all. I don’t have that much experience with Asian cuisine (other than eating it lol)! I love all the food but I usually don’t know how to make it. This time though, I nailed it! These garlic teriyaki noodles are, seriously to die for!! I’m gonna spill all the secrets to the perfect noodle bowl so let’s get cooking!
The Ingredients
- Noodles – When I made this, I used plain spaghetti noodles and they turned out great! If you don’t have those/your grocery store doesn’t have them right now, feel free to switch those out for linguine, fettuccini, or even angle hair.
- Veggies – This is the fun part of the recipe! I loved my use of carrot ribbons and broccoli. If you’re not the biggest fan of those, or you just want more veggies, you can sautee some onion or bell pepper and add some fresh cucumber on top.
- Teriyaki Sauce – This is the most important part of the recipe! My favorite teriyaki sauce is this one from East-West Sauces. It’s such a game-changer in terms of flavor and consistency! (Also, it’s a great addition to spice up fried rice!)
AuthorbasilanddillDifficultyIntermediatePut a pot of water to boil and salt it heavily. When it begins boiling put in the spaghetti and boil it until almost ready. Strain the noodles and put the butter in to keep them from sticking together.
While the water is boiling, prepare your vegetables. Cut the broccoli into bite-size chunks, peel the carrots into ribbons(see notes), and thinly slice the garlic cloves.
Sautee the carrots and garlic in 1 tablespoon of neutral oil on medium-low heat. Cook those until the garlic reaches a golden brown color and the carrots don't break when bent over. (They should just fold over instead of breaking in half.) While the garlic and carrots are cooking, steam the broccoli for 5 minutes (or until its barely soft).
Now put the broccoli and noodles into the pan with the carrots and garlic. Lastly add in the soy sauce, ground chili paste, teriyaki sauce, and final tablespoon of oil. Mix well and serve immediately. Enjoy!!
Ingredients
Directions
Put a pot of water to boil and salt it heavily. When it begins boiling put in the spaghetti and boil it until almost ready. Strain the noodles and put the butter in to keep them from sticking together.
While the water is boiling, prepare your vegetables. Cut the broccoli into bite-size chunks, peel the carrots into ribbons(see notes), and thinly slice the garlic cloves.
Sautee the carrots and garlic in 1 tablespoon of neutral oil on medium-low heat. Cook those until the garlic reaches a golden brown color and the carrots don't break when bent over. (They should just fold over instead of breaking in half.) While the garlic and carrots are cooking, steam the broccoli for 5 minutes (or until its barely soft).
Now put the broccoli and noodles into the pan with the carrots and garlic. Lastly add in the soy sauce, ground chili paste, teriyaki sauce, and final tablespoon of oil. Mix well and serve immediately. Enjoy!!
Notes
Notes
- To make the carrot ribbons, peel the carrots from top to bottom with a potato peeler. When one side is peeled down, turn the carrot and peel the other side.
- Instead of boiling a whole other pot of water for the broccoli, I simply steamed the broccoli over the pot of boiling spaghetti water.