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If there’s one food I could enjoy several times a week…if not every day…it’s Asian noodles. I love them with a little teriyaki. Served with stir fried veggies they are amazing. Combine those teriyaki noodles with veggies and yes, plate those up for me right now, please!
This easy teriyaki noodles with veggies recipe comes together so quickly, for a fast and filling meal. Keep a box of noodles or pasta in the pantry and some fresh veggies in the fridge and you can make this meal in minutes whenever you want.
Easy Teriyaki Noodles with Veggies
The only thing I love more than Asian noodles is making them myself at home. With a few pantry items, I can indulge my noodles craving any time.
Noodles are versatile too. Eat them plain. Add veggies of choice. Stir fry them for extra flavor.
Use this recipe as a springboard for your own creative recipe.
Easy Teriyaki Noodles with Veggies
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 2 garlic cloves, minced
- 2 celery stalks, chopped
- 3/4 cup baby carrots or shredded carrots
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1/2 cup teriyaki sauce
- 10 ounces uncooked gluten free soba noodles or spaghetti
- sesame seeds for garnish
Instructions
- In a large pot, cook noodles according to package directions or to desired level of tenderness.
- While noodles cook, sauté chopped onions and minced garlic in a large non stick skillet, in olive oil for three minutes.
- Add broccoli and cauliflower florets and baby carrots. Stir fry over medium high heat until veggies are crisp tender. Stir in teriyaki sauce, coating veggies. Reduce heat, cover and simmer for five minutes.
- When noodles are done, drain well and immediately add to skillet with veggies. Turn heat up to medium and stir fry noodles and veggies, mixing well, for two minutes. Serve immediately. Garnish with sesame seeds, if desired. Makes 4 servings.
Tips for Making Easy Teriyaki Noodles with Veggies
If you aren’t gluten sensitive, use regular soba noodles. Can’t find soba noodles? Substitute regular spaghetti. I cooked the soba noodles for about five and a half minutes. Check after five minutes, so you don’t overcook. Drizzle a small amount of olive oil into the boiling water when adding the noodles, to prevent them from sticking together.
Use your veggies of choice, if desired, instead of broccoli, carrots and cauliflower. Sliced mushrooms, snow peas, kale, cubed sweet potatoes or green peppers are suggestions. I tend to use whatever veggies I have on hand.
Also, use your favorite purchased sauce or make your own teriyaki, peanut or Asian sauce. (Watch for an upcoming post on making your own sauces.)
Add diced green onions, sesame seeds, chopped sunflower seeds, peanuts or cilantro for garnish. Or add a squeeze of lime juice or a few drops of hot sauce.
Love My Noodles
I love that I can easily whip up these delicious noodles whenever I want, instead of visiting a restaurant. They make a great inexpensive and yet nutritious lunch or dinner meal. I’m looking forward to experimenting with different sauce and veggie combinations with the noodles.
If you enjoy Asian noodles too, let me know what you think of this recipe. And try my Vegan Ramen Noodles recipe for another go to meal of mine.
What’s your favorite way to enjoy noodles? Share your recipe with me by leaving a link in the comments.
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Oh my goodness I am so with you on this recipe and on noodles!!! I could eat noodles every single day. I don’t know what it is but it has to be a psychological thing haha. There’s just something about them.
This recipe looks delicious & I must give it a try. Thanks for sharing it 🙌
I was expecting to see tofu in this. But was surprised when I didn’t. What a cool idea to use cauliflower. This looks so yummy!