Pineapple Teriyaki Glaze with Yakisoba Noodles

After many hours of consideration about which recipe suggested by the Tomorrows Children we should choose. We ended up with Noodles. Although A Casey’s Corner Hot Dog won;t be far away.

Warning!! This looks like a lot of glaze!

Pineapple Glaze Ingredients:

• 2 Cup Brown Sugar (400g)
• 1 ¾ Cups Soy Sauce (415ml)
• ¾ Cup Rice Wine Vinegar (180ml)
• 1 ¼ Tablespoons Fresh Garlic, minced
• 1 ¼ Tablespoons Fresh Ginger, minced
• 2 ¼ Tablespoons Cornstarch
• 4 Tablespoons Pineapple Juice, frozen concentrate
• Yakisoba Noodles
• Shredded Red & Green Cabbage
• Shredded Bok Choy

Method of Preparation:

1. Dissolve all ingredients, except cornstarch and pineapple juice, in sauce pot.
2. Bring to a boil.
3. Make a slurry with the cornstarch and pineapple juice, and slowly add to boiling mixture to thicken.
4. Simmer for 30 minutes.
5. Strain through fine mesh strainer.
6. Saute’ shredded red and green cabbage and bok choy in wok.
7. Add Yakisoba noodles and Pineapple glaze and toss