An Asian persuaded teriyaki noodle sautéed food that is stacked with delightful veggies and can without a very remarkable stretch be made sans gluten. This fundamental and wonderful dish is sure to wow your family and sidekicks!
The one thing I appreciate about creation sautés is that they're an unprecedented technique to free your refrigerator of ending produce. You can without a very remarkable stretch substitute a critical number of the recorded components for things you may starting at now have: bok choy, spinach, broccoli, asparagus, zucchini, yellow onion, etc. Some chicken or shrimp would be a delectable development moreover.
This is a smart and straightforward Asian breathed life into dish which can be set up in less than 30 minutes! Substitute any of the veggies for some you have close by. Try not to stop for a second to incorporate a protein, like chicken or shrimp, as well!
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Ingredients
- ¼ cup low sodium tamari(gluten-free), soy sauce, or coconut aminos (gluten-free and soy free)
- 1 tablespoon honey, coconut nectar, or coconut/brown sugar, add more or less to taste
- 1 teaspoon rice vinegar
- ½ teaspoon sesame oil
- pinch of black pepper (can use crushed red pepper or sriracha if you like it more spicy)
- 8–9 oz noodles (I used these ramen noodles* or if gluten-free you can use rice noodles or brown rice spaghetti)
- 2 cups shredded nappa cabbage or other green leafy vegetable like baby bok choy, spinach, or regular cabbage
- 2 carrots, julienned
- 1 whole bell pepper, stem and seeds discarded and thinly sliced (any color will do)
- 4-5 mushrooms, sliced (baby bella, shiitake, button, etc.)
- 2 cloves garlic, minced
- 1 cup snow peas
- 3–4 green onions, chopped into 2-inch pieces
Instructions
To Prepare Noodles:
- If using regular ramen noodles, place noodles into a pot of boiling water and cook just until broken up. DO NOT cook the noodles fully at this point or they will not hold up in the stir-fry. Drain and rinse with cold water to stop the cooking process.
- If using rice noodles, place noodles into a bowl of hot water for up to 10 minutes, just until tender. Drain and rinse under cold water.
To Make Sauce:
- In a small bowl combine tamari/soy sauce, honey, rice vinegar, sesame oil, and pepper. Stir and set aside. (If you add extra veggies/noodles or like it really saucy, I recommend doubling the sauce!)
For Stir-Fry:
- Place a large frying pan or wok on the stove over medium-high heat. Add 1 tablespoon of cooking oil, along with the cabbage, carrots, bell pepper, mushrooms, and garlic. Sauté vegetables for 2-3 minutes until slightly tender. Add snow peas and green onions and sauté for 1 more minute.
- Add drained noodles and half of the teriyaki sauce. Quickly stir-fry on hight heat for 1-2 minutes, stirring constantly, until sauce thickens and evenly coats the noodles, adding the remaining sauce as needed. Serve immediately. Makes 2-3 servings.
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