Tenderstem® with Teriyaki noodles

  • Click to copy link
  • 5 preparation
  • 10 cooking
  • 4
recipe PDF
  • 1tbsp Sesame oil
  • 1 Small onion, sliced into slim wedges
  • 220g Tenderstem®, cut into bite size pieces
  • 2 Garlic cloves, sliced
  • 3cm Ginger, grated
  • 1 Red chilli, sliced
  • 200g jar Teriyaki sauce
  • 300g Ready to eat egg noodles
  • 1tbsp Sesame seeds
  • Coriander to serve
  1. Heat the oil in a large wok until the pan is smoking. Tip the onion and the Tenderstem® into the pan and stir fry for 2 minutes.

  2. Add the garlic, ginger and chilli to the pan and cook for another minute, stirring so the garlic doesn’t burn.

  3. Pour in the Teriyaki sauce and 2 tbsp of water and stir well to coat everything. Allow the vegetables to cook for another minute so that the onions and Tenderstem® are done.

  4. Stir in the noodles so that everything is well combined. Divide the stir fry between 4 dishes and sprinkle with Sesame seeds and coriander leaves.

Share your take on our recipe by tagging your instagram photo with