Teriyaki Noodle Stir-Fry
Try this Teriyaki Noodle Stir-Fry recipe, or contribute your own.
Try this Teriyaki Noodle Stir-Fry recipe, or contribute your own.
- 2 cloves garlic minced
- 1/2 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 cup snow peas
- 2 carrots, julienned
- 1/4 cup low sodium tamari soy sauce, or coconut aminos
- 1 tablespoon honey coconut nectar or coconut/brown sugar, add more or less to taste
- pinch of black pepper (can use crushed red pepper
- 8 –9 oz noodles (i used these ramen noodles* or if g
- 2 cups shredded nappa cabbage or other green leafy vegeta spinach, or regular cabbage
- 1 whole bell pepper stem and seeds discarded and thinly sliced (any color will do)
- 4-5 mushrooms, sliced (baby bella shiitake, button, etc.)
- 3 –4 green onions chopped into 2-inch pieces
- Carbohydrate 7.47535 g
- Cholesterol 0 mg
- Fat 1.33915 g
- Fiber 2.34849997878075 g
- Protein 2.0745 g
- Saturated Fat 0.21604 g
- Serving Size 1 1 -3 serving (115g)
- Sodium 4.38 mg
- Sugar 5.12685002121925 g
- Trans Fat 0.10401 g
- Calories 47 calories
Step-by-step
- If using regular ramen noodles, place noodles into a pot of boiling water and cook just until broken up. DO NOT cook the noodles fully at this point or they will not hold up in the stir-fry. Drain and rinse with cold water to stop the cooking process.
- If using rice noodles, place noodles into a bowl of hot water for up to 10 minutes, just until tender. Drain and rinse under cold water.
- In a small bowl combine tamari/soy sauce, honey, rice vinegar, sesame oil, and pepper. Stir and set aside. (If you add extra veggies/noodles or like it really saucy, I recommend doubling the sauce!)
- Place a large frying pan or wok on the stove over medium-high heat. Add 1 tablespoon of cooking oil, along with the cabbage, carrots, bell pepper, mushrooms, and garlic. Sauté vegetables for 2-3 minutes until slightly tender.
- Add snow peas and green onions and sauté for 1 more minute.
- Add drained noodles and half of the teriyaki sauce. Quickly stir-fry on high heat for 1-2 minutes, stirring constantly, until sauce thickens and evenly coats the noodles, adding the remaining sauce as needed.
- Serve immediately. Makes 2-3 servings.
My Go-To Weeknight Dinner: Teriyaki Noodle Stir-Fry
As a busy working mom, finding time to cook a healthy and delicious dinner can feel like a monumental task. My days are a whirlwind of meetings, school runs, and trying to keep everything afloat. The last thing I want is to spend hours in the kitchen after a long day. That's why I've developed a go-to recipe that's quick, easy, and always a crowd-pleaser: Teriyaki Noodle Stir-Fry. This dish takes less than 30 minutes to make, and the flavor is amazing, even better than takeout! The best part? It's incredibly versatile – you can easily adjust the ingredients to whatever you have on hand or whatever your family prefers.
One of the things I love most about this recipe is its simplicity. There's no complicated chopping or precise measurements needed. I usually just eyeball the ingredients, and it always turns out perfectly. The teriyaki sauce is the star of the show, of course, providing that savory-sweet flavor we all crave. I like to use a combination of tamari, honey, and rice vinegar for a well-balanced taste, but you can experiment with different sweeteners and sauces to find your perfect combination. I often find myself swapping out the honey for coconut nectar, depending on what I have in my pantry. And don't even get me started on the vegetables! This recipe is a fantastic way to sneak in extra veggies into your family’s diet. I usually use whatever I have on hand – shredded cabbage, carrots, bell peppers, mushrooms, and snow peas are all great options. Feel free to get creative and add broccoli, zucchini, or even some leftover roasted chicken for extra protein.
The noodles are another element that adds versatility. I love using ramen noodles for this recipe because they're inexpensive and readily available, but rice noodles are a great gluten-free alternative. The key is not to overcook the noodles before adding them to the stir-fry, or they will become mushy. A quick rinse under cold water after cooking helps prevent sticking and ensures they hold their shape beautifully.
Tips for Success:
- Prep ahead: Chop all your vegetables the night before to save time during the week. Store them in airtight containers in the refrigerator.
- Double the sauce: If you prefer a saucier stir-fry, or if you're adding extra vegetables or noodles, I highly recommend doubling the sauce recipe. It makes a world of difference!
- Get creative with vegetables: Don't be afraid to experiment with different vegetables. Whatever you have on hand will work well in this dish.
- Add protein: For a more substantial meal, add cooked chicken, shrimp, tofu, or beef.
- Spice it up: If you like a little heat, add a pinch of red pepper flakes to the sauce.
This Teriyaki Noodle Stir-Fry is more than just a quick weeknight meal; it’s a testament to the power of simple ingredients and flavorful combinations. It’s a recipe that has become a staple in my home, a reliable source of comfort and deliciousness after a long day. I encourage you to try it, adapt it to your preferences, and discover the joy of a flavorful, healthy, and easy dinner that even the busiest among us can master.
This recipe is a perfect example of how delicious and satisfying home-cooked meals can be. It's a flexible, affordable, and ultimately, a time-saving recipe that provides a welcome respite from takeout and restaurant meals. The vibrant colors, the aromatic flavors, and the satisfying textures make this a winner for the whole family, young and old. So, give it a try and let me know what you think! Perhaps you’ll discover your own favorite variation of this simple yet extraordinarily delicious dish.
