Ingredients :
- 1/2 cup soy sauce
- 1/2 cup granulated sugar
- 1/4 cup water
- 2 tablespoons mirin
- 2 teaspoons fresh ginger grated
- 1 clove garlic minced
- 1/4 teaspoon red chili flakes optional
- 2 teaspoons cornstarch
- 8 ounces lo mein noodles or rice noodles
- thinly sliced scallions
- sesame seeds
Directions :
- In a large nonstick skillet, combine soy sauce, sugar, water, mirin, ginger, garlic, and red pepper flakes, if using. Bring to a boil; reduce heat to medium and simmer.
- To make the cornstarch slurry, remove 2 tablespoons teriyaki sauce to a small bowl and whisk in cornstarch. Return to the saucepan and continue simmering until the sauce thickens slightly, about 1 minute.
- Meanwhile, in a large pot, bring 4 cups water and 1 tablespoon salt to boil. Add noodles and stir to separate. Boil until tender but still firm, about 4 to 6 minutes depending on package instructions. Drain well, rinse with cold water, and drain again.
- To the skillet with the teriyaki sauce, stir in noodles and toss gently until coated and heated through, about 2 minutes. Garnish with scallions and sesame seeds.
