Teriyaki Noodles
by: claire cary
These teriyaki noodles are a quick & easy dinner and only takes about 20 minutes to make! Keep it plant based or add chicken, salmon or another protein of your choice. This gluten free recipe is fresh, flavorful & perfect for busy nights.
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4
Ingredients
- 12 ounces brown rice noodles or any kind of noodle
- 5 ounces sliced mushrooms shiitake, baby bella, etc.
- 2 cups chopped bok choy or kale
- 3 cloves garlic
- 1 tablespoon fresh grated ginger
- ¼ cup chopped green onion mostly just the white part, save green for serving
- ⅓ 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 tablespoon honey can sub maple syrup for vegan
- ¼ teaspoon red pepper flakes
- 1 tablespoon corn starch
Instructions
- Cook the noodles according to package instructions.
- Meanwhile, mince the garlic and grate the ginger and add to a pan with any neutral oil of your choice, I used olive, along with the chopped green onion.
- Saute for about 3 minutes or until lightly golden brown.
- Add the sliced mushrooms and chopped bok choy.
- Saute for about 5-7 minutes or until wilted.
- Meanwhile, whisk together the soy sauce, water or vegetable broth, sesame oil, vinegar, sugar, honey, red pepper flakes and cornstarch in a small dish or cup.
- Combine the veggies with the noodles and pour on top the sauce. Stir to coat.
- Let simmer for about 5 minutes to thicken and allow the flavors to blend.
- Taste and adjust flavors as desired, I usually add more soy sauce because I like it saucy/salty!
- Serve with chopped scallions and enjoy warm!
Notes
Be sure to use low sodium soy sauce! It will get way too salty with the full strength stuff.
Traditional teriyaki has a lot more sugar than this recipe calls for. You are welcome to add more, or even less, to adjust to your preferences.
Serving: 1bowl / Calories: 380kcal / Carbohydrates: 52g / Protein: 9g / Fat: 3g / Fiber: 7g / Sugar: 12g
