As promised! That is the made-from-scratch model of the teriyaki stir-fry that my husband whipped up with our leftover veggies. He’s so good at improvising meals with what now we have readily available.
I cherished it, and determined to provide you with my very own homemade teriyaki sauce to interchange the jarred variety. This dish is inauthentic (perhaps we are able to name it Asian fusion), however positively scrumptious and more healthy than take-out.
This stir-fry has rather a lot going for it. It’s easy to make, particularly in case your sauce is able to go. It’s loaded with recent greens—actually, it’s made with extra veggies than noodles. Lastly, it packs nice for lunch.
You’ll be able to change up this recipe nonetheless you see match. You would substitute leftover brown rice for the noodles. Add crispy baked tofu, steamed edamame, scrambled eggs or a crispy fried egg for additional protein. How a couple of stir-fry for dinner tonight?
Love noodles? Listed here are a couple of extra of my favourite noodle recipes:
Please let me understand how your stir-fry seems within the feedback! I like listening to from you.
Veggie Teriyaki Stir-Fry with Noodles
- Prep Time: 20 minutes
- Cook dinner Time: 20 minutes
- Complete Time: 40 minutes
- Yield: 4 servings 1x
- Class: Entree
- Methodology: Stovetop
- Delicacies: Asian
Make this fast and scrumptious vegetarian stir-fry with noodles for dinner tonight! It’s a more healthy spin on take-out that’s simply made vegan and/or gluten free (see notes). Recipe yields 4 foremost dish servings.
- 4 ounces soba noodles, brown rice noodles, spaghetti or lengthy noodle of alternative
- 2 tablespoons extra-virgin olive oil or avocado oil
- 1 medium pink or white onion, halved and thinly sliced
- ½ teaspoon wonderful sea salt
- 6 cups thinly sliced blended greens*
- ½ cup teriyaki sauce, or extra as wanted
- 1 to 2 teaspoons toasted sesame oil, to style
- 1 teaspoon sesame seeds, plus extra for garnish
- ¼ cup thinly sliced inexperienced onion, for garnish
- Carry a pot of water to boil and cook dinner the noodles till al dente, in response to package deal instructions. Drain and rinse effectively to take away any extra starch. Put aside.
- In the meantime, heat a big skillet over medium warmth. Add the oil, onion and salt. Cooking, stirring often, till the onion is tender, about 4 to six minutes.
- Add the remaining greens and cook dinner till they’re tender and caramelizing on the perimeters, stirring each minute or two. Given the amount of greens, this may take about 10 to fifteen minutes.
- As soon as the greens are completed, add the noodles and ½ cup teriyaki sauce to the pan. Stir to mix, and cook dinner simply till the elements are all warmed by, about 1 minute. Be happy so as to add extra teriyaki sauce when you like your noodles extra-saucy.
- Take away the skillet from the warmth. Add toasted sesame oil, to style (a bit goes a good distance/toss with tongs when you need assistance mixing the noodles into the veggies). Add the sesame seeds.
- Serve the noodles in bowls with sliced inexperienced onion and a bit sprinkle of sesame seeds on high. Leftovers maintain effectively, lined and refrigerated, for as much as 4 days.
*Vegetable recommendations: Goal to slice your veggies into ¼-inch extensive strips for even cooking. Use any mixture of portobello or child bella mushrooms, bell pepper, snap peas (halved vertically), cabbage, carrot (minimize skinny on the diagonal), or kale.
Make it vegan: Make or purchase vegan teriyaki sauce. My teriyaki sauce recipe has a vegan choice (merely use maple syrup as an alternative of honey).
Make it gluten free: You’ll want to use gluten-free teriyaki sauce (most aren’t gluten free, however my recipe has a gluten-free choice). Additionally select gluten-free noodles, equivalent to brown rice noodles (out there at Complete Meals) or spaghetti noodles (I’d most likely use a corn and quinoa mix as a result of they have a tendency to retain their form higher than others).
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