Description
A delicious and easy Teriyaki Stir Fry Noodles recipe packed with mushrooms, bok choy, and a flavorful homemade teriyaki sauce. Perfect for a quick weeknight meal!
Ingredients
Units
Scale
Brown Rice Noodles:
- 12 ounces brown rice noodles or any kind of noodle
Sautéed Vegetables:
- 5 ounces sliced mushrooms (shiitake, baby bella, etc.)
- 2 cups chopped bok choy or kale
- 3 cloves garlic
- 1 tablespoon fresh grated ginger
- 1/4 cup chopped green onion (mostly just the white part, save green for serving)
Teriyaki Sauce:
- 1/3 cup low sodium soy sauce or tamari
- 2 tablespoons water or vegetable broth
- 2 teaspoons toasted sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon coconut or brown sugar, or more to taste
- 2-3 tablespoons honey (can sub maple syrup for vegan)
- 1/4 teaspoon red pepper flakes
- 1 tablespoon cornstarch
Instructions
- Cook the noodles: Prepare the noodles according to package instructions.
- Sauté aromatics: In a pan with neutral oil, sauté garlic, ginger, and green onions until golden brown.
- Add vegetables: Add mushrooms and bok choy, and sauté until wilted.
- Prepare sauce: Whisk together soy sauce, water, sesame oil, vinegar, sugar, honey, red pepper flakes, and cornstarch.
- Combine: Mix vegetables with noodles, pour the sauce on top, and stir to coat.
- Simmer: Let the dish simmer for 5 minutes to thicken and blend flavors.
- Adjust seasoning: Taste and adjust flavors, adding more soy sauce if desired.
- Serve: Garnish with scallions and enjoy!
Notes
- Use low sodium soy sauce to prevent the dish from becoming too salty.
- Feel free to adjust the sugar level in the teriyaki sauce to suit your taste preferences.
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 12g
- Sodium: Not specified
- Fat: 3g
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 52g
- Fiber: 7g
- Protein: 9g
- Cholesterol: Not specified
