VEGETABLE TERIYAKI NOODLES - TERIYAKI STIR FRY NOODLES
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
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
VEGGIE TERIYAKI STIR-FRY WITH NOODLES
Make this quick and delicious vegetarian stir-fry with noodles for dinner tonight! It's a healthier spin on take-out that is easily made vegan and/or gluten free (see notes). Recipe yields 4 main dish servings.
Provided by Cookie and Kate
Categories Entree
Time 40m
Number Of Ingredients 9
Steps:
- Bring a pot of water to boil and cook the noodles until al dente, according to package directions. Drain and rinse well to remove any excess starch. Set aside.
- Meanwhile, warm a large skillet over medium heat. Add the oil, onion and salt. Cooking, stirring occasionally, until the onion is tender, about 4 to 6 minutes.
- Add the remaining vegetables and cook until they are tender and caramelizing on the edges, stirring every minute or two. Given the volume of vegetables, this will take about 10 to 15 minutes.
- Once the vegetables are done, add the noodles and 1/2 cup teriyaki sauce to the pan. Stir to combine, and cook just until the ingredients are all warmed through, about 1 minute. Feel free to add more teriyaki sauce if you like your noodles extra-saucy.
- Remove the skillet from the heat. Add toasted sesame oil, to taste (a little goes a long way/toss with tongs if you need help mixing the noodles into the veggies). Add the sesame seeds.
- Serve the noodles in bowls with sliced green onion and a little sprinkle of sesame seeds on top. Leftovers keep well, covered and refrigerated, for up to 4 days.
Nutrition Facts : ServingSize 1 of 4 servings, made with the vegetables shown and 1/2 cup reduced-sodium teriyaki sauce, Calories 280 calories, Sugar 11.2 g, Sodium 1182.9 mg, Fat 10.3 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 41.4 g, Fiber 4.4 g, Protein 9.3 g, Cholesterol 0 mg
TERIYAKI VEGETABLE STIR-FRY WITH RAMEN NOODLES
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
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
TERIYAKI VEGETABLES STIR-FRY
This recipe reminds me with "YAN CAN COOK SHOW". It's an Easy fast and healthy dish for those who enjoy cooking. You can make with your favorite vegetables.
Provided by Abeer0873
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In large pan add and stir-fry the first 8 ingredient in order for 6 minutes
- Add water and leave for 2 minutes .
- Add cabbage and stir-fry for 6 minutes until tender.
- Add the teriyaki sauce and salt and pepper. Stir for another 1 minutes
- Your side dish is ready . enjoy.
Nutrition Facts : Calories 89.2, Fat 5.3, SaturatedFat 0.8, Sodium 377, Carbohydrate 9.8, Fiber 2.8, Sugar 5.3, Protein 2.4
QUICK AND EASY TERIYAKI BEEF STIR-FRY
As the name implies, this teriyaki beef and vegetable stir-fry is easy to make and done in under 30 minutes. Tasty and perfect for a night when you need dinner in a hurry. We like to use top sirloin for stir-fry recipes since it stays so juicy. Serve with rice or noodles.
Provided by fabeveryday
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk water, soy sauce, brown sugar, cornstarch, honey, and ginger together in a bowl until well combined.
- Heat 1 tablespoon sesame oil in a large wok or skillet over medium-high heat. Add steak and cook and stir until browned, about 4 minutes. Move steak to the side of the wok. Add remaining tablespoon sesame oil to the center of the wok, followed by broccoli, snow peas, bell pepper, and garlic. Cook, stirring the vegetables, for 2 minutes.
- Add reserved sauce to the wok and stir everything together. Bring to a boil and cook until the sauce thickens and the vegetables are crisp-tender, about 2 minutes.
- Garnish with chopped green onions.
Nutrition Facts : Calories 326.8 calories, Carbohydrate 28.3 g, Cholesterol 48.9 mg, Fat 13.7 g, Fiber 3.4 g, Protein 24 g, SaturatedFat 3.5 g, Sodium 747.3 mg, Sugar 18 g
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