Step-by-Step Instructions
- Cook the noodles. Cook noodles according to package directions. Drain and set aside.
- Mix the sauce. In a small bowl, whisk soy sauce, honey or brown sugar, rice vinegar, sesame oil, garlic, ginger, cornstarch, and water.
- Heat the pan. Add oil to a large skillet or wok over medium-high heat.
- Cook the vegetables. Add broccoli, carrots, bell pepper, snap peas, and any extra vegetables. Stir-fry for 3 to 5 minutes until crisp-tender.
- Add the noodles. Add cooked noodles to the skillet and toss with the vegetables.
- Add teriyaki sauce. Pour the sauce over the noodles and toss quickly.
- Let it thicken. Cook for 1 to 2 minutes until the sauce becomes glossy and coats the noodles.
- Finish the dish. Add green onions and sesame seeds.
- Serve warm. Serve immediately with extra sesame seeds, chili flakes, sriracha, or lime if desired.
Pro Tip: Keep the heat high enough so the vegetables stir-fry quickly. This keeps them colorful, crisp, and fresh.
Protein Tip: To add chicken, shrimp, or tofu, cook it first, remove it from the pan, then add it back when tossing the noodles with sauce.
Healthy Tips & Daily Wellness
These teriyaki noodles can be a balanced quick dinner when you add plenty of vegetables and choose a protein that fits your meal.
For more vegetables, add broccoli, cabbage, mushrooms, zucchini, spinach, bell peppers, edamame, snap peas, carrots, or frozen stir-fry vegetables.
For more protein, add tofu, chicken, shrimp, edamame, eggs, or tempeh. If using chicken, cook it to 165°F. If using shrimp, cook until pink, opaque, and firm.
For a lighter version, use more vegetables and fewer noodles, or swap part of the noodles with zucchini noodles, cabbage ribbons, or cauliflower rice.
