Vegetable Teriyaki Noodles Teriyaki Stir Fry Noodles Recipes

VEGETABLE TERIYAKI NOODLES - TERIYAKI STIR FRY NOODLES

Vegetable Teriyaki Noodles - Teriyaki Stir Fry Noodles image

Learn to make Vegetable Teriyaki Noodles Recipe with a simple video tutorial. It's a completely vegan noodle dish, and perfect for a healthy lunch/dinner.

Provided by Anupama

Categories Main

Time 20m

Yield 4

Number Of Ingredients 18

Ingredients

For Vegetable Teriyaki Noodles:
2 tablespoons + 2 teaspoons vegetable oil or sesame oil
3/4 cup bell pepper, julienned, (i have used red, green and yellow)
1/4 cup broccoli florets
1/2 cup mushrooms, sliced
1 medium sized onion, sliced
1 medium sized carrot, julienned
Handful of whole-grain spaghetti (or other noodles)
50g teriyaki sauce
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red chili flakes
Salt to taste
1 tablespoon garlic, finely chopped
1 1/2 tablespoons hot sauce (optional)
For Garnish:
Sesame seeds
Roasted peanuts
NOTE: Some ingredients can be replaced with their vegan counterparts.

Steps:

First, put a large pot of water on to boil. When it boils, add in the noodles.
Once the noodles are cooked, drain them in a colander or strainer. Rinse noodles under a running tap with some cold water, and then add in 2 teaspoons of vegetable oil and mix well, so they don't stick together.
Heat 2 tablespoons of oil in another pan, and add chopped garlic. Mix well and saute for a minute.
Add all the vegetables, ground pepper and chili flakes, and saute them till vegetables are almost cooked but still crunchy.
Add in the teriyaki sauce and let everything soak up the sauce for a few minutes.
Now add in the cooked noodles, mix well and let them soak up the remaining sauce.
Add hot sauce and salt to taste. Mix well and cook for a few more minutes.
Garnish Vegetable Teriyaki Noodles with some sesame seeds and roasted peanuts. Enjoy!
NOTE: Watch the recipe video to learn how to perform these cooking steps.
ENJOY THIS RECIPE.

Nutrition Facts : Calories 105 calories, ServingSize 1 serving

TERIYAKI VEGETABLE STIR-FRY WITH RAMEN NOODLES

Teriyaki Vegetable Stir-fry with Ramen Noodles image

Add Asian flavors to your dinner with this stir-fried noodle and vegetable dish that's ready in 25 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

4 stalks bok choy
2 carrots, thinly sliced
1 medium green bell pepper, cut into thin bite-sized strips
1 cup water
1 (3 or 3.5-oz.) pkg. any flavor ramen noodle soup mix
1 cup fresh bean sprouts
1 (14-oz.) can baby corn nuggets, drained, rinsed
1/2 cup purchased teriyaki baste and glaze

Steps:

Separate bok choy leaves from stems. Cut leaves into 2-inch pieces; cut stems into 1/4-inch slices. Set aside.
Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add carrots, bell pepper and bok choy stems; cook and stir 3 minutes. Add water; increase heat to high. Break noodles into small pieces; add to water. Discard seasoning packet from soup mix or reserve for another use. Cover; cook 3 minutes.
Add bok choy leaves, bean sprouts and corn. Stir in teriyaki baste and glaze. Cook and stir 1 to 2 minutes or until vegetables are crisp-tender and mixture is thoroughly heated.

Nutrition Facts : Calories 210, Carbohydrate 34 g, Cholesterol 0 mg, Fat 1, Fiber 5 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 serving, Sodium 1060 mg, Sugar 14 g

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