Lamb Teriyaki Teppanyaki
This lamb teriyaki recipe was inspired by something I ate recently at a Wagamama’s restaurant in Gatwick airport. It is a simple lamb stir fry recipe with some egg noodles and some veggies.
It was so good I tried to reproduce it at home in my wok and this was the result.
Pretty tasty, and also fairly spicy, although that all depends on the chilli you use.
This recipe had a bite. They had some lovely looking recipes on the menu there so I may be tempted to investigate buying their recent recipe book, as I do love noodle dishes.
Japanese food
I think some Asian food is just fantastic and Japanese recipes I absolutely love. Many years ago I once spent two weeks in Tokyo on a business trip dealing with Toshiba corporation.
I was treated to some of the most incredible meals in some very expensive restaurants.
Kobe beef Shabu Shabu was one of my favourites, where an extremely expensive thinly cut Kobe beef is cooked at the table together with vegetables in a boiling broth.
The food is then dipped in different types of sesame sauce as I remember it. It is really exquisite.
In fact, most of the food I tasted in Japan was fantastic, as I am sure all the rugby fans in Japan are noticed during the rugby world cup, which was ongoing as I wrote this.
Teppanyaki
Funnily enough, I was introduced to teppanyaki in China. I was staying near Guangzhou and the best restaurant in the hotel was the Japanese restaurant which did fantastic teppanyaki meals.
Teppanyaki is Japanese cuisine that uses a hot metal plate to cook the food. I do not have one of these at home, but have used a wok instead to create a stir fry recipe instead.
For this recipe, I have used some lamb leg steaks, but I imagine you could just as easily use some lamb chops or cutlets if you deboned them.
Alternatively, you could change the meat and make a teriyaki beef or a teriyaki chicken to suit your preference.
Lamb Teriyaki
Because it is a teriyaki lamb stir fry it was fairly quick to make, but allow some time to marinate the meat properly.
The teriyaki marinade really tenderises the lamb and gives it a good taste. I hope you enjoy this as much as I did.
How to make teriyaki lamb stir fry noodles
Lamb Teriyaki
This lamb teriyaki stir fry recipe is easy and quick to make. Healthy and delicious. If you have a teppanyaki plate make it on that!
Ingredients
- 300g lamb leg meat
- 160g Egg noodles
- 6 button mushrooms, chopped
- 1 tbsp Vegetable oil
- Sesame oil
- 1 tbsp Garlic paste
- 1 tbsp Ginger paste
- 75 g mangetout
- ¼ cup Dark Soy sauce
- ½ cup Teriyaki sauce
- 1 tbsp honey
- 65g Asparagus tips
- A handful of baby spinach
- 1 red pepper
- ½ cup petit pois (sweet peas)
- Bunch fresh coriander, chopped
- Tsp sesame seeds
Instructions
- First chop the meat into small pieces and remove all fat. Mix the dark soy sauce, half of the teriyaki sauce and garlic, ginger paste and honey together. Marinade the meat for several hours (or preferably overnight) in the soy sauce mix.
- Prepare all the vegetables and chop them into smaller pieces. Top and tail the mangetout and cut in half and chop the asparagus (green) into smaller pieces. Remove the stalks from the spinach and chop the leaves and slice the red pepper crossways. Chop the coriander leaves.
- Take the petit pois (peas) and mash them into a paste. Then mix this with the remaining 4 tablespoons of the teriyaki sauce. Meanwhile, toast the sesame seeds in a skillet.
- Then fry the meat in a wok in the oil until it is cooked and set it aside on a plate. At the same time simmer noodles for 4 minutes (or according to the instructions on the packet). Then sieve and put aside on a plate.
- Stir fry all the mushrooms, mangetout and asparagus together in some sesame oil until cooked. Then add the noodles, the meat, the spinach and the sliced chilli and stir fry for several minutes to heat up.
- Finally, add the pea and teriyaki sauce mix and stir into the noodles.
Notes
Serve up garnished with chopped coriander and sprinkled with the toasted sesame seeds.
If your guests do not want too much spice in the noodles just add less chilli or
omit it completely from the recipe.
Above ingredients are enough to feed three people.
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 659Total Fat: 36gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 143mgSodium: 3300mgCarbohydrates: 38gFiber: 4gSugar: 17gProtein: 47g
This nutrition information was automatically calculated by Nutritionix, but may not be 100% accurate.
