10g Protein Noodles™ Teppanyaki
Ingredients
- 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
Directions
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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