Spicy and Sweet Teriyaki Noodles

Friday night’s often see’s our home open to friends and family, with what I fondly refer to as ‘the feeding of the masses’ or ‘Shabbat Shalom’.

I absolutely love nothing more than putting a hearty meal down in front of loved ones and spending an evening sharing a meal, chatting, reflecting and enjoying a time of relaxation together.

These spicy and sweet teriyaki noodles are one of those dishes that come together quickly and easily, creating a great base to a delicious Friday night feast.
May it bring joy and contented stomachs to your next Friday night dinner!

SPICY & SWEET TERIYAKI NOODLES
Ingredients:
150g bean vermicelli
2 shallots, thinly sliced
2 small carrots, thinly sliced
1 zucchini, thinly sliced
1 small red capsicum, sliced
100g mushrooms, sliced
2 spring onions, sliced
1 tbsp grapeseed oil
2 cloves garlic, minced
1 tsp grated ginger
2 tsp sesame oil
2 1/2 tbsp teriyaki coconut aminos
2 tbsp coconut aminos
1 tbsp chilli sauce
1/2 cup roasted peanuts

Method:
1. Place 150g bean vermicelli in a large heatproof bowl and cover in boiling water. Place a plate or lid over the bowl and leave for 5-10 minutes (dependent on instructions on the packet).
2. In a fry pan, add 1 tbsp grapeseed oil and the thinly sliced shallots. Cook on a medium heat for 5 minutes, or until the shallots start to turn translucent and soften.
3. Add the carrot, ginger and garlic and cook for a further 3 minutes.
4. Next add the sesame oil, mushrooms and capsicum and cook for a further 2 minutes, stirring frequently.
5. Add the zucchini and cook for a further 1 minute, then temporarily remove from the heat.
6. Drain the bean vermicelli and add to the fry pan, along with the teriyaki coconut aminos, coconut aminos, chilli sauce and roasted peanuts.
7. Return the pan to the heat and turn to high. Stir/toss all ingredients together well, ensuring all noodles and vegetables are coated liberally in the sauce.
8. Tumble the slices of spring onions over the noodles and vegetables and remove from the heat.

I love to serve this dish with a side of crunchy chilli oil, fresh sliced chilli, Asian greens and some gluten free ginger and mushroom potstickers.