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Made from sesame seed, sesame oil is available in light and dark varieties. The darker sesame oil is dark brown in color with a much stronger flavor. Teriyaki baste and glaze is a thick, brown-colored sauce; do not confuse it with teriyaki sauce or teriyaki marinade, which has a watery consistency. You can find teriyaki baste and glaze in the condiments or Asian foods section of your supermarket.


8 ounces uncooked soba (buckwheat) noodles
1 tablespoon vegetable oil
1/2 pound boneless skinless chicken breast halves, cut into thin slices
1 (14-ounce) can fresh (refrigerated) stir-fry vegetables
1/4 cup chicken broth or water
1/2 cup teriyaki sauce baste and glaze (from 12-ounce bottle)
1 teaspoon dark sesame oil
1/4 teaspoon crushed red pepper


1. Cook noodles as directed on package.

2. While noodles are cooking, heat vegetable oil in 10-inch skillet or wok over high heat. Add chicken; stir-fry 3 to 5 minutes or until no longer pink in center. Remove chicken from skillet.

3. Add vegetables and broth to skillet. Heat to boiling. Cover and boil about 2 minutes or until vegetables are crisp-tender.

4. Drain noodles. Mix teriyaki glaze, sesame oil and red pepper; stir into vegetables. Stir in chicken. Heat to boiling. Serve chicken mixture over noodles.

*Japanese udon noodles, whole wheat spaghetti, ramen noodles or angel hair pasta can be substituted for the soba noodles.


From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.