Teriyaki Noodle Stir-Fry

Teriyaki Noodle Stir-Fry

An Asian motivated teriyaki noodle sautéed food that is loaded with scrumptious veggies and can without much of a stretch be made sans gluten. This basic and delightful dish is certain to wow your family and companions! 

My family cherishes Asian enlivened dishes and I'm generally watchful for some fast and delightful suppers to add to our supper pivot. I discovered this yummy formula from The Woks Of Life as of late and new I needed to attempt it. Since I didn't have huge numbers of the recorded elements for the sauce, I made my very own adjustments dependent on what I had available. 

The one thing I cherish about making sautés is that they're an extraordinary method to free your ice chest of terminating produce. You can without much of a stretch substitute a significant number of the recorded elements for things you may as of now have: bok choy, spinach, broccoli, asparagus, zucchini, yellow onion, and so on. Some chicken or shrimp would be a scrumptious expansion also. 

Most any noodle will work for this formula. In the event that you approach an incredible Asian market, you may discover new lo mein, yakisoba, ramen, or udon noodles. On the off chance that without gluten, rice cushion thai noodles or even dark colored rice spaghetti will work superbly. Simply make sure to just douse, not cook, the rice noodles in advance, as they get can undoubtedly get soft when over-cooked. 

This is a snappy and simple Asian enlivened dish which can be prepared in under 30 minutes! Substitute any of the veggies for some you have close by. Don't hesitate to include a protein, similar to chicken or shrimp, too!

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Teriyaki Noodle Stir-Fry


  • ¼ cup low sodium tamari(gluten-free), soy sauce, or coconut aminos (gluten-free and soy free)
  • 1 tablespoon honey, coconut nectar, or coconut/brown sugar, add more or less to taste
  • 1 teaspoon rice vinegar
  • ½ teaspoon sesame oil
  • pinch of black pepper (can use crushed red pepper or sriracha if you like it more spicy)
  • 8–9 oz noodles (I used these ramen noodles* or if gluten-free you can use rice noodles or brown rice spaghetti)
  • 2 cups shredded nappa cabbage or other green leafy vegetable like baby bok choy, spinach, or regular cabbage
  • 2 carrots, julienned
  • 1 whole bell pepper, stem and seeds discarded and thinly sliced (any color will do)
  • 4-5 mushrooms, sliced (baby bella, shiitake, button, etc.)
  • 2 cloves garlic, minced
  • 1 cup snow peas
  • 3–4 green onions, chopped into 2-inch pieces

To Prepare Noodles:

  1. 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.
  2. 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.

To Make Sauce:

  1. 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!)

For Stir-Fry:

  1. 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.
  2. Add drained noodles and half of the teriyaki sauce. Quickly stir-fry on hight 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.

For more detail : bit.ly/2FEwCKC

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