Teriyaki Noodles with Vegetables

A satisfying lunch or dinner that's quick and easy to prepare! These delicious Asian-style noodles are tossed in a sweet & savory Teriyaki sauce.

AuthorKaitlin - The Garden Grazer

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

CourseMain Dish

CuisineAsian-Inspired, Gluten-Free Option, Oil-Free, Vegan

Servings medium bowls

Ingredients

8 oz. noodles* (gluten-free if desired)
3 cups broccoli florets (about 1 medium/large head)
8 oz. mushrooms (I use cremini)
1 large carrot
4 green onions
Optional for serving: sesame seeds, bean sprouts, cilantro, crushed peanuts/cashews, etc.

For the Teriyaki Sauce:

1/4 cup tamari (or soy sauce)
2 1/2 Tbsp. pure maple syrup (or brown sugar)
1/3 cup vegetable broth (or water)
1 Tbsp. rice vinegar (I use unseasoned)
2 cloves garlic, minced
2 tsp. ginger, freshly grated
1 Tbsp. corn starch (or arrowroot, tapioca, etc.**)

Instructions

Cook your noodles according to package directions, leaving al dente (slightly firm, not mushy). Drain and rinse with cold water when finished.
Meanwhile, make the teriyaki sauce: combine all sauce ingredients in a small bowl and whisk to combine. Set aside.
Cut broccoli into small florets. Slice mushrooms. Cut carrot into half-moons.
In a large pan over medium-high heat, add broccoli, mushrooms, and carrot. Cover and sauté for 6-7 minutes or until crisp-tender. (I use 3 Tbsp. broth/water for no-oil sauté method.)
Meanwhile, slice green onions.
Reduce heat to medium-low. Add green onions, stir, and cook for 1-2 minutes.
Add teriyaki sauce to pan and stir to combine. Sauté 3-4 minutes, stirring occasionally until sauce has thickened.
Add noodles to pan and gently toss to thoroughly combine. Serve with any desired toppings.

Notes

*Noodles: My favorite noodle in this dish is Lotus Foods "Organic Millet & Brown Rice Ramen" which is gluten-free. (I cook 3 ramen cakes which is about 8-9 oz.) But feel free to use spaghetti, linguine, brown rice noodles, or your other favorite Asian-style noodle.

**Thickener: To substitute tapioca starch for corn starch, use 2 Tbsp. tapioca starch.

Customizing: Add asparagus, snow peas, bell pepper, chopped greens, edamame, bok choy, green beans, cabbage, etc. (I typically use about 6-7 cups raw vegetables for this recipe.)

Pairing: Great served with Easy Savory Baked Tofu on the side.

Nutrition Per Serving (Estimate)