Teriyaki Steak Yakisoba

Teriyaki steak yakisoba
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Prep Time: 20 minutes

Cook Time: 30 minutes

50 minutes

10 servings

Teriyaki steak yakisoba

Soba noodles are made from buckwheat flour, and are popular in Japan in hot noodles soups, or served chilled with dipping sauce. They are also gluten-free if authentic and made from only buckwheat flour. Be sure to read the labels if gluten-free is important. They make a perfect combo with this vegetable packed dish, including some tender pieces of New York Strip steak and teriyaki sauce. Yum!


  • 2 Steak filet's (New York Strips)

  • 2 zucchini, sliced
  • 1 carrot, sliced
  • 2 yellow squash, sliced
  • ½ cup onion, roughly chopped
  • 1 head of broccoli, separated and cut into halves
  • 2 cups cabbage, shredded or chopped
  • 2 tbsp olive oil
  • 1 package Soba noodles
  • Teriyaki sauce
  • 1/2 cup water

  • 2 tbsp cornstarch

  • 1/2 cup brown sugar

  • 1/2 cup soy sauce
4 cloves garlic minced

  • 2 tsp ginger


  1. Cook noodles as directed, strain and set aside.
  2. Slice steak in long pieces, about ¼ inch thick. Set aside.
In sauce pan, over medium heat, combine water, cornstarch, brown sugar and soy sauce and cook until sugar is dissolved, stirring constantly.
  4. Add garlic and ginger, stir well.
  5. Remove from heat and let cool.
  6. Reserve 1/3 of the sauce to the side.
  7. Marinade the steak strips in the other 2/3 sauce for at least 30 minutes.
When ready, preheat grill to medium-low heat. Grill the steak, turning once, for approximately 2 minutes each on each side.
  9. Remove, and let stand for 5 minutes, then cut into 1 inch pieces.
  10. Meanwhile, starting with the broccoli, stir fry all vegetables in a large wok or frying pan in olive oil until tender.
  11. Remove from heat and add to a large mixing bowl.
  12. Add steak and noodles to vegetables and toss with remaining teriyaki sauce.
  13. Serve and enjoy!
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Shrimp Spring Rolls

Shrimp spring rolls
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Prep Time: 45 minutes

Cook Time: 5 minutes

50 minutes

8-10 rolls

Shrimp spring rolls

Shrimp Spring Rolls


  • 1-2 pounds large cooked shrimp, rinsed, tail removed, sliced in half lengthwise
  • 3 oz rice noodles
  • 3/4 cup finely shredded carrot
  • 1/2 cup green onions, finely sliced
  • 1 cup cucumber, thinly sliced
  • ½ cup cilantro, chopped
  • 3/4 cup finely shredded Bibb lettuce
  • 12 pieces of rice paper
  • Garlic soy dipping sauce
  • 1-2 garlic cloves, crushed

  • 1 crushed thai chili

  • Juice of one medium lime (or about 2 tbsp)

  • 1 tbsp of sugar

  • 1 tsp of rice vinegar 

  • 1/4 cup soy sauce

  • 1/8 cup water
  • Peanut dipping sauce
  • 1 tbsp lemon juice
  • 2 tbsp freshly grated ginger 

  • 1 cup water

  • ½ cup hoisin sauce

  • 3 tablespoons smooth peanut butter

  • 1½ tablespoons sugar


  1. Fill a small shallow baking pan or cake pan with warm water. Working with 4 sheets of rice paper at a time, immerse them in water and let stand until very pliable, about 45 seconds. Carefully arrange soaked sheets in a single layer on paper towels to drain.
  2. Working with 1 soaked sheet at a time and keeping remaining sheets covered with dampened paper towels, put sheet on a clean dry work surface and arrange a pinch of cilantro leaves in a horizontal line across bottom, leaving a 1-inch border on bottom edge and on each side.
  3. Top with shrimp pieces, carrot, cucumber, green onion, noodles and lettuce.
  4. Roll up filling tightly in sheet, folding in 2 sides of sheet to completely enclose filling, and continue rolling (like a burrito).
  5. Make more spring rolls in same manner until all sheets are filled.
  6. Transfer assembled rolls to a tray and cover with dampened paper towels. Tightly cover tray with plastic wrap (keeping dampened paper towels directly on spring rolls) and refrigerate until ready to serve.
  7. Meanwhile, make the sauces (see below)
  8. Just before serving, with a serrated knife, cut spring rolls in half diagonally. Arrange spring rolls on a platter and serve with dipping sauces.
  9. For garlic soy sauce
  10. In a small bowl, mix all ingredients together well, making sure sugar dissolves.
  11. For peanut sauce
  12. In a small pan, over low heat, whisk together all ingredients and heat until blended and sauce thickens. Remove and let cool.
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