Teriyaki vermicelli bowl
Eating packed lunches at work doesn’t have to be a chore. I try to make things that keep well and I want to eat, lest I be tempted to go out for lunch. On this occasion, I wanted noodle bowls with stir fried vegetables, fresh herbs and veggies, and grilled teriyaki chicken.
First off, I strongly urge anyone who likes teriyaki to make the real thing. It is very flavorful and a snap to make. Combine 1/2 cup soy sauce (I use the dark stuff from asian markets) with 1/2 cup sugar, 1/2 tsp minced fresh ginger, and 2 minced garlic cloves in a small saucepan. While the liquid heats up, whisk together 2 tablespoons mirin (a sweet Japanese cooking wine), and 1 tsp cornstarch until smooth. Mix with liquid in saucepan and bring to a boil over medium high heat, stirring occasionally, until thickened to a syrup. I adapted the recipe from America’s Test Kitchen, which is perennially skimpy with garlic ande culinarily conservative in general. I also added more cornstarch, as the sauce never seemed to thicken quite enough.
I then stir fried broccoli slaw with onions to toss with vermicelli noodles. I added a bit of teriyaki, probably just a couple tablespoons, and a little vegetable oil with a kiss of sesame oil.
I grilled bone in chicken breasts that had been rubbed with a little salt and pepper. Boneless chicken doesn’t hold up well to the intense heat of a grill and tends to dry out. Kepe the meat moist is especially important if you plan on using it for leftovers. A little glaze of teriyaki makes this bird special.
The finished product is part noodle bowl, part salad, with our cooked chicken, vermicelli and vegetables, and raw shredded cabbage, bean sprouts, red pepper, green onion, and a drizzle of teriyaki. Although it looks a bit chaotic on the plate, it is a great meal that is great at room temperature. Nice for a fancy dinner or a packed lunch you’ll actually want to eat.