Teriyaki Rice Stick Noodle Casserole

A great Teriyaki dish baked in the oven.

I love Asian cuisine. I have been broadening my horizons and started making Pot stickers and more at home. For this dish I made my own Teriyaki Sauce. It is so easy to make and you can store it in your refrigerator.

I love good take out Chinese or going out for Sushi. Making a good Asian inspired dish at home can be easy and you don’t always need a wok or hard to find ingredients. Give this recipe a try. It makes a 13 x 9 pan and the leftovers are just as good the next day.

TERIYAKI RICE STICK NOODLE CASSEROLE

Casserole Ingredients:

• 7 Ounces Rice Stick Noodles (half of a 14 oz. pkg)
• 2 & 1/4 Cups Teriyaki Sauce (recipe below)
• 1.25 lbs Ground Pork
• 2 & 1/2 Cups Unsalted Chicken Broth
• 1 (14 oz.) Bag Coleslaw Mix w/carrots
• 1 Cup Button mushrooms, sliced
• 1 Cup Red Pepper, diced
• 1 Cup Red Onion, diced
• 1/2 Cup Green Onions, diced
• 1 Cup Snow Pea Pods, cut into 1″ pieces
• 2 Tablespoons Fresh Ginger, grated
• 1 Tablespoon Hot Chili Oil
• 3 Garlic Cloves, minced

TERIYAKI SAUCE

Teriyaki Sauce Ingredients:

• 1 Cup AJI-Mirin
• 1 Cup Light Brown Sugar
• 1 Cup Low Sodium Soy Sauce

Directions:
1. First you will need to make the Teriyaki Sauce. Add all the Teriyaki Sauce ingredients into a medium saucepan. Cook over medium/high heat until mixture comes to a boil. Stir frequently with a whisk to prevent burning.

2. Once the Sauce just comes to a boil, reduce the heat to low and simmer for about 20 minutes, whisking frequently. The Sauce should be slightly thick and the sugar should be dissolved. The yield is 2 & 1/4 Cups Teriyaki Sauce.

3. Once the Sauce is done, remove from heat and allow to cool.

4. Preheat oven to 350 degrees.

5. Spray a 13 x 9 baking dish with non stick cooking spray and set aside.

6. In a large saute pan, brown the Pork over medium heat until no longer Pink. Drain, then transfer the Pork to a large bowl.

7. In the same pan, saute the Red Pepper, Red Onion, and Garlic until tender. Transfer to the bowl with the Pork.

8. In a large pot add the Chicken Broth and Hot Chili Oil. Heat to simmering then stir in the Rice Stick Noodles, cover the pan and cook 4-5 minutes stir them occasionally until all the liquid is absorbed into the Noodles, then transfer them into the bowl with the Pork mixture.

9. Add the Cole Slaw Mix, Pea Pods and the Mushrooms in to the bowl with the Noodle mixture.

10. Add 2 Cups of the Teriyaki Sauce to the bowl and toss everything together so all the ingredients are coated in the Sauce. Transfer the Noodle mixture into the prepared pan.

11. Cover the baking dish with foil and bake in the preheated oven for 40-45 minutes. All ovens cook differently so check the Casserole at the 20 minute mark. You want everything to be heated through so check for an internal temperature of about 165 degrees in the center of the Casserole.

12. When the Casserole is done, remove from oven and remove the foil. Drizzle the last 1/4 cup of Teriyaki Sauce over the Casserole and then sprinkle the Green Onions on top.

Recipe by: Hot Dish Homemaker