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10g Protein Noodles™ Teppanyaki

Prep Time 11 minutes
Yield 10 servings
10g Protein Noodles™ Teppanyaki


  • 2 Cups Soy Sauce
  • 1 Cup Mirin Wine
  • 1 Cup Rice Wine Vinegar
  • * ***
  • 2 Tablespoons Minced Garlic
  • 2 Tablespoons Minced Ginger
  • 1 Cup Mirin Wine
  • 1 Cup Soy Sauce
  • 1 Cup Sugar
  • * ***
  • 2.5 lb Package ***
  • 1.5 lb Baby Bok Choy, chopped
  • 1 lb Carrot, julienned
  • 10 oz Broccoli Slaw
  • 1 lb Green Onion, chopped


1. Mix 2 cups soy sauce, 1 cup mirin and 1 cup rice wine vinegar for cooking sauce and transfer to a squeeze bottle or speed pourer.

2. Heat a small sauce pan to medium heat. Add 1 Tbsp canola oil and sweat garlic and ginger until they turn translucent. Add soy sauce, mirin and sugar; simmer until sugar dissolves and garlic and ginger start to dissolve (about 5-10 minutes). Cool under refrigeration and transfer to squeeze bottle or speed pourer.

3. Preheat flat top to 425⁰. Using approximately 2 oz oil, put veggies and 10g Protein Noodles™ on to cook. Mix with spatulas until veggies start to steam and 10g Protein Noodles™ start to brown. Add 1 ½ cups of the cooking sauce mixture and 1 Tbsp furikake. Mix with spatulas until most of the liquid has evaporated and seasoned the 10g Protein Noodles™

For service: transfer 10g Protein Noodles™ to dish and dress with finishing sauce and a sprinkle of furikake.



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