Teriyaki Noodle Stir Fry

A rainbow of veggies paired with healthy rice noodles and a sweet and tangy sauce, this teriyaki noodle stir fry might just become your favorite easy week day meal!

Quick, easy meals are my jam and they’re yours too, then this Teriyaki Noodle Stir Fry should absolutely get a spot on your list. This stir fry is comprised of a rainbow of nutritious veggies, earthy brown rice noodles, and a homemade tangy teriyaki sauce. For extra protein, I added some pan-seared tofu but you can add whatever protein you like.

The Ingredients

The veggies. This teriyaki noodle stir fry has a rainbow of crunchy veggies. If you don’t like crunchy, feel free to sauté them until they are completely softened. Texture is personal and I encourage you to make a dish you love, not like.

I’m using a traditional variety of vegetables that are typical in my dishes across this blog but as always, feel free to customize. For these pictures, I kept the veggies chunky and big but typically, with my kids, we tend to dice the veggies up nice and small. This ensures that they eat their food with minimal complaint! Big or small, you make the call 😉

The noodles. In this dish, I am working with 100% rice noodles making them gluten-free. These noodles are the Bamboo Jade Rice noodles by Lotus Foods. They’re infused with bamboo which gives them a slightly nutty yet incredible delicious flavor. However, you can use any ramen noodle you like. I highly recommend trying the Jade noodles if you get the chance though! They are seriously bomb.

The teriyaki sauce. I’ve made my own teriyaki sauce and probably will never go back to the bottled stuff. It just isn’t the same and is it just me, or do most of them have a funky ingredient? You can make my teriyaki sauce in 5 minutes with clean ingredients!

The protein. This noodle dish contains protein in the noodles, broccoli, and edamame but if you’re looking for extra protein, feel free to toss in your favorite. I added a pre-marinated tofu from Hodo Foods which cut down prep time significantly. We pan-seared it for five minutes and then added it to the skillet.

My favorite Wok is an environmentally friendly wok by Green Pan. It’s non-stick, the perfect size, and cooks evenly. Other than that, you’ll just need some basic cooking items like a knife and cutting board, a couple of sauce pans, a cooking spoon or spatula, and whisk. The usual!

Now that you know what we’re doing and what you’ll need, let’s get right to it! Please let us know what you think in the comment section below – we always look forward to hearing from all of you!

Teriyaki Noodle Stir Fry

A rainbow of veggies paired with healthy rice noodles and a sweet and tangy sauce, this teriyaki noodle stir fry might just become your favorite easy week day meal!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Course Main Course

Servings 6

Ingredients

  

• 1/3 cup veggie broth
• 1 cup diced red cabbage
• 1 cup shredded carrots
• 1 cup diced mushrooms
• 1 large onion, diced
• 3-5 cloves of garlic, minced
• 1 cup frozen edamame
• 10 oz broccoli florets, fresh or frozen
• 1 bell pepper, sliced any color
• 3 tbsp avocado or olive oil
• 3 2.5oz ramen noodle cakes

Teriyaki Sauce

• 1/2 cup veggie broth
• 1/4 cup soy sauce or tamari
• 2 tbsps rice vinegar or apple cider vinegar
• 1 tbsp lime juice
• 2 tbsp maple syrup
• 1 tbsp avocado or sesame oil
• 1.5 tsp ground ginger
• 1.5 tsp garlic powder
• 2 tbsp corn starch

Optional Garnish

• sesame seeds
• scallions
• fresh cilantro

Instructions

 

• Sauté the onions and garlic in the avocado/olive oil in the skillet for 3-5 minutes until soft and translucent.
• Then add 1/3 cup veggie broth and the rest of the veggies to the skillet. Sauté about 7-9 minutes. Set aside when done cooking.
• While the veggies are sauteing, set a saucepan with water to boil for the noodles.
• When the water boils, add the noodles with a pinch of salt. Boil on high heat for one minute. Then reduce to medium-low heat and boil for 3 additional minutes, gently separating the ramen noodles with forks as they soften.
• Save 1/4 cup of the noodle water. Then drain the noodles and cold rinse them. Then add them to the skillet of veggies.
• In a small saucepan, add the veggie broth and corn starch. Whisk until the corn starch is dissolved. Add the rest of the sauce ingredients and then bring to a boil over high heat. Once it's boiling, reduce heat to low and whisk until thickened. It will bubble and thicken, about 2-3 minutes.
• Pour the teriyaki sauce over the noodles and veggies. Add the 1/4 cup of the noodle water and then gently mix until incorporated.
• Serve on a plate and garnish with sesame seeds, scallions, and cilantro.

Notes

If you’re adding extra protein, add the cooked protein to the skillet after the noodles and before you drizzle the sauce. 

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