Teriyaki pan with udon noodles, pak choi, mushrooms and pineapple

Ingredients for 3 servings:

• 160 g udon noodles
• 2 tsp sesame oil, roasted
• Salt
• 400 g pak choi
• 350 g mushrooms, brown
• 100 g pineapple, fresh, fully ripe
• 2 garlic cloves
• 2 spring onions
• 3 tsp sesame seeds, roasted
• 2 tbsp oil for frying
• 10 g ginger root, grated
• 2 ½ tbsp teriyaki sauce
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• ¼ tsp Szechuan pepper
• ⅛ tsp chili flakes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

vegan

Cook the udon noodles in boiling salted water for slightly less time than indicated on the package. Drain the noodles in a sieve, rinse with cold water, transfer to a bowl, drizzle with toasted sesame oil, and mix thoroughly. Set the noodles aside for later use. Heat the Sichuan peppercorns dry in a non-stick pan for about 2-3 minutes, then grind them in a mortar and pestle. Grate as much ginger root as indicated in the recipe and place it in a small bowl. Add the teriyaki sauce, soy sauce, rice vinegar, chili flakes, and ground Sichuan peppercorns and mix everything into a slightly pasty seasoning sauce. Let the sauce steep for a while before using it later. Cut off the base of the bok choy and separate the individual leaves with the white stem and wash them thoroughly. Then cut off the green leaves and cut the white stem into strips, cutting the thicker ends more finely so that everything cooks evenly. Leave the smaller leaves whole and halve the larger ones lengthwise. Clean the mushrooms and cut them into sixths or eighths, depending on their size. Peel the pineapple and cut as many pineapple leaves into pieces as specified in the recipe. Peel the garlic and finely slice. Wash the spring onions and slice them into thin rings, separating the white parts from the green parts. Heat the oil in a non-stick wok and fry the mushrooms over high heat for about 4 minutes. Then add the white parts of the bok choy and the pineapple and fry everything for another 4 minutes. Reduce the heat slightly, add the garlic and the white parts of the spring onions and fry for about 1 minute. Now add the udon noodles and the green leaves of the bok choy to the wok, stir in, and let the leaves wilt for about 1 minute. Then pour the seasoning sauce over the mushrooms, increase the heat to high, and let everything roast and caramelize for about 1-2 minutes, stirring constantly. When serving, garnish the dish with green onion rings and toasted sesame seeds. Tip: If you prepare the vegetables, noodles, and seasoning sauce accordingly, the actual dish can be prepared quickly in the pan.