Spicy Noodle Stir-Fry

8 Oz. Chinese Noodles
1/2 Cup Tamashiro Spicy Marinade
1 Tbls Sesame Oil
2 Tbls Peanut or Sunflower Oil
3-4 Garlic Cloves Crushed
1 Tbls Grated Ginger
2 Tbls Soy Sauce
1 Onion Sliced
1 Cup Broccoli Florets
1 Cup Mushroom Sliced
1 1/2 Cups Nappa Cabbage Chopped

Cook noodles according to package instructions do not over cook. Drain well and set aside. In a wok heat the peanut oil on high, add the garlic and ginger and allow to sizzle for a few seconds. Add onion and broccoli to stir fry and cook for 2 min., then add the rest of the vegetables and soy sauce and 1/2 of the Spicy Marinade. Cook over high heat for 3-4 minutes or until it begins to soften. Reduce heat slightly and stir in the noodles, with the rest of the spicy marinade sauce and sesame oil. Top with green onion. If the noodles begin to stick to the pan add a small amount of chicken broth or water.

Teriyaki Salmon

3 Salmon Fillets
Salt and Pepper
1 Cup Tamashiro Teriyaki Sauce
1 Tbls Corn Starch
1 Tbls Water

Salt and pepper the salmon to taste. Broil 3 min. on each side or until done. In sauce pan heat teriyaki sauce on medium heat. Mix corn starch and water in a small bowl. When the sauce comes to a low boil stir in corn starch mixture. Let boil for a few minutes stirring constantly until desired thickness. Brush thickened teriyaki sauce on salmon before serving.

Pot Sticker/Spring Roll Dip

1/2 Cup Tamashiro Spicy Marinade
1/4 Cup Tamashiro Teriyaki Sauce
1/4 Cup Soy Sauce

Put all ingredients into a container with a tight lid and shake. Pour desired amount into a small bowl. Dip and enjoy. For a spicier dip reduce to amount of teriyaki sauce.

Easy Sesame Oil Salad Dressing