Vegetable Teriyaki Noodles

Skip to Recipe
While growing up, my parents always stressed the importance of food and how we were lucky to have it on our plates in a world where food crisis was a stark reality. At the dining table, my Mom ensured that nothing got wasted. Being a resourceful home cook, she was very good at improvising with whatever she had on hand and could magically transform any leftovers into memorable meals.

This trait of being resourceful in the kitchen is something that I have imbibed from her. I keep on scouring the refrigerator every single day, making sure that nothing goes wasted. Whenever I have a random assortment of veggies calling out to be eaten, I make these Vegetable Teriyaki Noodles. A quick and easy vegetarian meal of crisp vegetables and noodles tossed in a simple homemade teriyaki sauce- this is scrumptious.

The Teriyaki sauce comes together in minutes with simple ingredients that you already have in your pantry. You can store it in an airtight container for up to 2 weeks. It has got a sticky sweet and salty taste, making it the perfect glaze over stir-fried vegetables, cooked chicken, and salmon.

There are a lot of vegetables that pair well with these teriyaki noodles. Some of my other favorites include carrots, broccoli, mushrooms, and bell peppers. You can also add chicken, salmon, tofu, or any other protein of your choice.

Do you love Asian cuisine? You can also check out my Honey Sesame Chicken , Thai Pineapple Fried Rice and Thai Fish Cakes

Next time, if you find some leftover vegetables clogging up your fridge that you don’t want to waste, make these noodles, and I am sure you will love them!

Vegetable Teriyaki Noodles
Author: Happily Cooking
Preparation Time: 10min
Cooking time: 20min
Yields: 4 servings
Calories per serving: 280kcal

Ingredients:

• 340g Spaghetti (you can use rice noodles or Udon noodles)
• 2 tbsp oil
• 3/4 cup bell pepper, julienned (red, green and yellow)
• 1/4 cup broccoli florets
• 1/2 cup mushrooms, sliced
• 1 medium sized onion, sliced
• 1-2 medium sized carrot, julienned
• 1 tbsp minced garlic
• Salt, to taste
• Black pepper, to taste
• 1 cup water
• 1/4 cup soy sauce
• 5 tablespoons brown sugar
• 1 tablespoon honey
• 1 large clove of garlic, finely minced
• 1/2 teaspoon ground ginger
• 2 tablespoons cornstarch
• 1/4 cup cold water
• Roasted Sesame Seeds, for garnishing

Instructions:

1. Firstly, we will make the teriyaki sauce. Combine 1 cup water, brown sugar, soy sauce, honey, garlic and ginger in a medium saucepan and set over medium heat.
2. In a small bowl, combine the cornstarch with the 1/4 cup water and whisk until dissolved. Add the cornstarch mixture to the saucepan.
3. Heat the sauce until it thickens to your desired thickness.
4. Put a large pot of water to boil. When it boils, add in the noodles.
5. Once the noodles are cooked, drain them in a colander or strainer. Rinse noodles with some cold water, and then add in 2 teaspoons of vegetable oil and mix well to prevent them from sticking.
6. Heat 2 tablespoons of oil in another pan, add the chopped garlic and then saute for a few minutes.
7. Add all the vegetables, ground pepper, salt and saute them till the vegetables are cooked but still remain crunchy.
8. Add in the teriyaki sauce, and then add in the cooked noodles, mix well and let the noodles soak up the sauce.
9. Serve hot with roasted sesame seeds.