Teriyaki Noodles with Vegetables
Ateriyaki bowl is a great way to use up vegetables! Give this Teriyaki Noodleswith Vegetables recipe a try today!
Ingredients
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1/2 cup tamari sauce
- 2 tbsp pure maple syrup
- 1 tbsp unseasoned rice wine vinegar
- 1 tbsp cornstarch + 1 tbsp water
- 1 8 oz pkg ramen rice noodles
- 10-12 cremini mushrooms washed & sliced
- 1/4 cup water
- 1 tbsp safflower oil
- 1/2 tsp salt
- 1/2 yellow onion diced
- 12-15 snap peas washed and trimmed
- 1 bunch fresh asparagus washed, trimmed and cut into bite-sized pieces
- 1 carrot shaved
- 1 head bok choy washed, trimmed and roughly cut
- 1 bunch broccolini washed and diced
- 1 red pepper washed, deseeded & diced
- sriracha sauce to taste
Instructions
- Add the first five ingredients to a small saucepan. Bring the mixture to a simmer.
- Blend the cornstarch with 2 tbsp water to create a slurry. Add the slurry to the tamari mixture and continue to simmer, stirring constantly, until the sauce has thickened. Remove from heat and allow to cool. Set aside in an 8 oz mason jar.
- Cook the rice noodles al dente according to package directions. Rinse in cold water and set aside.
- Add the mushrooms and 1/4 cup of water to a large skillet or wok. Simmer until the water has cooked off.
- Add the safflower oil, salt and onions and sauté on high heat until the mushrooms & onions begin to brown.
- Add the snap peas, fresh asparagus, carrot, bok choy, broccolini and red pepper and sauté on high heat until the vegetables are crisp and bright in color.
- Add the noodles to the skillet or wok.
- Add the teriyaki sauce and toss until the noodles and vegetables are evenly coated. Serve immediately with sriracha sauce as desired.
Tried this recipe?Let us know how it was!