Photos and recipe updated August 2017. An Asian inspired teriyaki noodle stir-fry that’s full of delicious veggies and can easily be made gluten-free. This simple and delicious dish is sure to wow your family and friends!
My family loves Asian inspired dishes and I’m always on the lookout for some quick and delicious meals to add to our dinner rotation. I found this yummy recipe from The Woks Of Life recently and new I had to try it. Since I didn’t have many of the listed ingredients for the sauce, I made my own adaptations based upon what I had on hand.
The one thing I love about making stir-fries is that they’re a great way to rid your fridge of expiring produce. You can easily substitute many of the listed ingredients for things you may already have: bok choy, spinach, broccoli, asparagus, zucchini, yellow onion, etc. Some chicken or shrimp would be a delicious addition as well.
Most any noodle will work for this recipe. If you have access to a great Asian market, you may find fresh lo mein, yakisoba, ramen, or udon noodles. If gluten-free, rice pad thai noodles or even brown rice spaghetti will work perfectly. Just be sure to only soak, not cook, the rice noodles beforehand, as they get can easily get mushy when over-cooked.
This is a very easy and versatile dinner you can have on the table in less than 30 minutes. I hope you give it a try!
- 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
- 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.
- 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!)
- 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.