Teriyaki Stir Fry Noodles

These quick and easy Teriyaki Stir Fry Noodles are packed with flavor, full of fresh vegetables, and come together in under 30 minutes – a perfect plant-based dinner for busy nights.

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Prep Time 10

Cook Time 15

Total Time 25

Servings 5 people

Calories 380 kcal

Equipment

1 Wok or large skillet

Ingredients

Main ingredients

12 oz brown rice noodles or any kind of noodle
5 oz sliced mushrooms shiitake, baby bella, etc.
2 cups chopped bok choy or kale
3 cloves garlic minced
1 tablespoon grated ginger fresh
0.25 cup chopped green onion mostly white part
0.33 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 sugar or brown sugar
2-3 tablespoons honey or maple syrup for vegan
0.25 teaspoon red pepper flakes
1 tablespoon cornstarch

Instructions

Cook the noodles according to package instructions. Drain and set aside.
Heat sesame oil in a wok or pan over medium heat.
Sauté garlic, ginger, and white part of green onions for 1-2 minutes until fragrant.
Add mushrooms and cook for about 5 minutes until softened.
Mix in bok choy or kale and cook for 2 minutes until wilted.
In a bowl, whisk together soy sauce, water/broth, vinegar, sugar, honey, red pepper flakes, and cornstarch.
Pour sauce over vegetables and stir to combine well.
Add noodles to the pan and toss everything together until heated and coated.
Garnish with green part of green onions before serving.

Notes

Be sure to use low sodium soy sauce to avoid over-salting. Adjust sweetness to your preference for a more traditional teriyaki flavor.