This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. San-J brand teriyaki sauce is gluten-free.
"A satisfied customer-we should have him stuffed!"
-Basil Fawlty, Owner, Fawlty Towers
Making your own teriyaki sauce is easy and there are endless variations, with most including soy sauce, ginger, garlic, sugar or molasses. Some contain citrus like orange or grapefruit.
There are some good bottled sauces on the market, and this is one of those meals that starts out pretty simple and by using a bottled sauce it becomes a real quickie weekday meal. There are low sodium versions and the San-J brand even makes their teriyaki with gluten free tamari sauce.
The Japanese suffix "take" means "mushroom" and the Shiii tree is the tree on which these lovely mushrooms grow naturally. They are indigenous to Korea and Japan, and for years they were available around the world only as dried mushrooms. Fortunately, they are now widely cultivated and available fresh.
The cap is broad and flat, ranging in color from a tan to dark brown. The stems are tough and woody, but add earthy flavor to soups and stocks, so don't toss them out. As with all mushrooms, the clear indication of quality is a veil that is still closed on the underside of the cap covering the spores. Shiitake Mushrooms »
Servings = 2 | Serving size =about 3 cups
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe does not make very good leftovers.
|3 ounces||rice noodles|
|2 tsp||sesame oil|
|2 large||green onions (sliced crosswise)|
|1 large||carrot (peeled and diced)|
|1 small||red bell pepper (diced)|
|4 ounces||shiitake mushrooms (quartered)|
|1 cup||frozen peas|
|8 ounces||shrimp (peeled and deveined)|
|3 Tbsp||reduced sodium teriyaki sauce|
|fresh ground black pepper (to taste)|
Place the water in a large stock pot over high heat. When the water boils, add the rice noodles. Cook the noodles for 2 minutes, then remove the pot from the heat.
While the noodles are cooking, place the sesame oil in a large skillet or wok over high heat. Add the green onions and cook for one minute, stirring frequently.
Add the carrots and red pepper and cook, stirring frequently, for two minutes. Add the mushrooms and peas and cook for 3 minutes.
Add the shrimp and teriyaki sauce and cook, stirring frequently, until the shrimp are done (about 5 minutes).
Add the pepper, and using tongs, add the noodles to the shrimp and sauce and stir. If the sauce is too thick, add water from the noodle pot one tablespoon at a time. Serve.
Serving size = about 3 cups
Servings = 2
Amount Per Serving
|Calories 458||Calories from Fat 69|
|% Daily Value|
|Total Fat 7g||12%|
|Saturated Fat 1g||3%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 62g||23%|
|Dietary Fiber 9g||29%|
|Vitamin A 145%||Vitamin C 184%|
|Calcium 12%||Iron 34%|
|Vitamin K 78 mcg||Potassium 974 mg|
|Magnesium 111 mg|