Leftover Teriyaki Tamarind Short Ribs Part III: Short Rib Noodles Recipe
- Daniel
- 3 days ago
- 2 min read
After the baguette pizza and the sandwich, there was still just enough shredded sticky teriyaki tamarind pork and glaze left to make something simple and fast. This third dish came together almost instinctively, noodles, a pan, and whatever was already prepped.
It’s the kind of meal you make when you’re tired but still want something satisfying, and when throwing food away simply isn’t an option.
There isn’t a single “origin” story behind this dish, but it borrows from a very familiar idea across many Asian kitchens: leftover braised meat turned into noodles. Whether it’s soy-braised pork tossed with egg noodles, leftover roast folded into instant ramen, or stir-fried wheat noodles finished with chili oil, this kind of dish is about stretching flavour rather than starting from scratch.
The tamarind-teriyaki glaze acts like a shortcut sauce here, sweet, savoury, and slightly tangy, doing most of the heavy lifting.
This might be the least flashy of the three, but it’s possibly the most comforting. One pan, one bowl, no ceremony. If you’ve ever stood in your kitchen wondering what to do with the last bit of leftover meat and sauce, this is your answer.
It’s flexible, forgiving, and exactly the sort of thing that makes leftovers feel intentional instead of accidental.
Ingredients:
(Serve 1)
Dried Noodles / Pasta, 100g
Hot Water, 400g
Sea Salt, Pinch
Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP
Yellow Onion Finely Minced, 1
Black Pepper, Pinch
Garlic Finely Minced, 3 Cloves
Sticky Teriyaki Tamarind Short Ribs Shredded Homemade, A Handful
Teriyaki Tamarind Glaze Homemade, 2 TBSP or More
Chili Oil Homemade, 1 TBSP Adjust To Preference.
Scallions Coarsely Chopped, For Garnishing
Equipment:
Cast Iron Skillet / Pan
Directions:
Please visit my "Sticky Teriyaki Tamarind Short Ribs" page for the recipe.
Please visit my "How To Make Chili Oil" page for the recipe.
Cook the noodles
Add the noodles or pasta to a skillet with hot water over medium heat.
Season lightly with salt and stir to prevent sticking.
Cook until just al dente and most of the water has evaporated.
Keep an eye on it, you want the noodles tender but not mushy.
Prepare the aromatics
At the same time, in a separate skillet over medium heat, add oil.
Add the minced onion, season with salt and pepper, and sauté until soft and translucent.
Add the garlic and cook briefly until fragrant.
Remove from heat.
Combine everything
Add the shredded pork short ribs to the al dente noodles along with some of the teriyaki tamarind glaze.
Add a spoonful of the onion-garlic mixture (you don’t need all of it).
Toss everything together over medium heat until well coated.
Finish the dish
If the noodles look dry, add more glaze a little at a time until glossy.
Stir in chili oil to taste.
Give everything a final toss and taste for seasoning.
Serve
Transfer to a serving bowl.
Garnish with chopped scallions.
Serve immediately while hot.
Slurplicious...
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