Cooking Time

• 25–30 minutes

Servings

• 2 servings

Ingredients

• Noodles (udon, soba, rice noodles, spaghetti, etc.) — 200g
• Tofu — 150–200 g
• Carrot — 1
• Green beans — 100 g
• Bell pepper — 1
• Green onions or garlic chives — a handful
• Dried seaweed (kelp/laminaria) — 20–30 g
• Egg — 1
• Garlic — 2 cloves
• Fresh ginger — 1 tbsp (grated or minced)
• Sesame seeds — 1 tbsp
• Teriyaki Classic — 4–5 tbsp (divided)
• Sesame oil (or vegetable oil) — for frying

Instructions

1. Prepare ingredients
   Finely chop the carrot, tofu, green beans, bell pepper, and green onions (or garlic chives).
   Soak the dried seaweed in cold water until softened, then drain.
2. Cook the noodles
   Boil the noodles according to package instructions. Drain in a colander and rinse briefly with cold water to stop the cooking. Let excess water drain completely.
3. Make the egg
   Heat a pan and crack in the egg. Stir it around quickly to create a “torn” omelet texture. Remove from the pan and set aside.
4. Build the base flavor
   Heat oil in a wok or large pan over high heat. Add garlic, ginger, and sesame seeds. Fry until golden and fragrant.
5. Cook vegetables and tofu
   Add tofu and vegetables (cook in small batches if needed). Stir-fry until the tofu is lightly browned.
6. Add sauce and seaweed
   Pour in half of the Teriyaki Classic and add the drained seaweed. Stir-fry for about 2 minutes.
7. Combine with noodles
   Add the noodles (make sure they are dry) and the cooked egg. Toss well so the noodles absorb the flavors.
8. Finish the dish
   Add the remaining Teriyaki classic and stir-fry for another 2–3 minutes.
9. Serve
   Garnish with fresh herbs or green onions before serving.