15 Minute Teriyaki Noodles with Vegetables

Recipe Card: 15 Minute Teriyaki Noodles with Vegetables

Ingredients

• 12 ounces noodles, lo mein, udon, ramen, rice noodles, or spaghetti
• 1 tablespoon avocado oil or vegetable oil
• 2 cups broccoli florets
• 1 cup shredded or thinly sliced carrots
• 1 bell pepper, thinly sliced
• 1 cup snap peas
• 1 cup shredded cabbage or sliced mushrooms, optional
• 2 green onions, sliced
• 1 tablespoon sesame seeds

Teriyaki Sauce

• 1/3 cup soy sauce or low-sodium soy sauce
• 3 tablespoons honey, brown sugar, or maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• 1 teaspoon cornstarch
• 1/4 cup water
• Red pepper flakes or sriracha, optional

Instructions

1. Cook noodles according to package directions, then drain.
2. Whisk together soy sauce, honey or brown sugar, rice vinegar, sesame oil, garlic, ginger, cornstarch, and water.
3. Heat oil in a large skillet or wok over medium-high heat.
4. Add broccoli, carrots, bell pepper, snap peas, and optional vegetables.
5. Stir-fry for 3 to 5 minutes until crisp-tender.
6. Add cooked noodles to the skillet.
7. Pour teriyaki sauce over the noodles and toss well.
8. Cook for 1 to 2 minutes until glossy and coated.
9. Finish with green onions and sesame seeds.
10. Serve warm with optional chili flakes or sriracha.

Notes

Use quick-cooking noodles to keep this recipe at 15 minutes. If using frozen vegetables, add them straight to the skillet and cook off extra moisture before adding the noodles and sauce.