Teriyaki Noodles with Vegetables
A quick and delicious dish featuring flavorful noodles tossed with tender-crisp vegetables and a savory teriyaki sauce, ideal for busy weeknights.
Ingredients
Main Ingredients
- 200 g noodles (spaghetti or your choice)
- 1 cup mixed vegetables (broccoli, bell peppers, carrots, etc.)
Sauce and Seasoning
- 2 tablespoons soy sauce Gluten-free option: use tamari
- 2 tablespoons teriyaki sauce
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon ginger, grated
- to taste Salt and pepper
Garnish
- to taste Sesame seeds For garnish
- to taste Green onions, chopped For garnish
Instructions
Preparation
- In a large pot, heat sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1-2 minutes until fragrant.
- Add the mixed vegetables and stir-fry for approximately 3-4 minutes, or until they become tender but still retain some crunch.
- Pour in the soy sauce and teriyaki sauce, stirring well to combine and coat the vegetables.
- Add the noodles and enough water to just cover them. Bring to a boil, then reduce heat and let simmer for about 8-10 minutes, stirring occasionally until cooked and tender.
Final Touches
- Season with salt and pepper to taste.
- Serve hot, garnished with sesame seeds and chopped green onions.
Notes
For enhanced flavor, consider marinating vegetables in teriyaki sauce for 30 minutes before cooking. To store leftovers, keep in an airtight container in the refrigerator for up to 3-4 days or freeze for up to three months.