Teriyaki Rice Noodles
Makes 15 appetizer servings and 6 main course servings
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½ cup soy sauce
¼ cup mirin (rice wine)
¼ cup rice wine vinegar
2 tablespoons sugar
1 tablespoon honey
2 slices peeled fresh ginger
1 whole clove garlic, peeled
3 tablespoons safflower or other neutral oil
1 16-ounce package rice vermicelli
2 large carrots, peeled and julienned
4 scallions, cut into strips
Black sesame seeds (white are fine too)
Combine the soy sauce, mirin, rice wine vinegar, sugar, honey, ginger, and garlic in a small saucepan. Bring to a boil, then reduce the heat to medium-low and let the sauce simmer and reduce until it has thickened slightly, about 15-20 minutes. Turn off the heat and set aside.
Bring a big pot of water to boil for the noodles. Salt it, then add the noodles and turn off the heat. Let the noodles sit for 5 minutes, or according to package directions. Drain them.
Toss the noodles with the sauce and serve, topped with a sprinkling of carrots, scallions, and sesame seeds.