Oh, hey there! Come on in, grab a seat. I was just thinking about what to make for dinner tonight, and you know what popped into my head? Teriyaki Noodles with Veggies! It’s one of those dishes that just screams “comfort food” in our house.
I remember the first time I made Teriyaki Noodles with Veggies. I was trying to be all fancy and follow some complicated recipe I found online. Let me tell you, it was a disaster! The sauce was either too thick or too runny, the veggies were mushy, and the noodles were…well, let’s just say the kids weren’t impressed. That’s when I decided to ditch the fancy stuff and create my own Teriyaki Noodles with Veggies recipe – one that was easy, delicious, and, most importantly, kid-approved.
Over the years, this Teriyaki Noodles with Veggies has become a real family favorite. It’s perfect for busy weeknights when I need something quick and satisfying, but it’s also great for weekend lunches. It is a good meal to consider if you are looking for shredded chicken plate with roasted veggies salad recipes, because you will be making both veggies and protein together.
My little one swears that my Teriyaki Noodles with Veggies are better than takeout! I think the secret is in the homemade teriyaki sauce – it’s so much better than the store-bought stuff. Plus, I can control the amount of sugar and sodium, which is always a win. Finding a balance between making a vegan teriyaki noodle recipe that’s both healthy and appealing to everyone was my initial goal.
There was this one time I accidentally added way too much ginger to the sauce. The kids were like, “Mom, what is this?!” It was definitely a learning experience. Now, I always make sure to measure the ginger carefully! It is also very similar to Greek salad with meat, but without the meat.
It’s just one of those meals that brings everyone to the table, you know? And honestly, in this crazy busy life, that’s worth more than any fancy restaurant meal. It’s a cornerstone, not just for weeknight dinners, but also for special occasions when I want to share something I know everyone will love. The journey of perfecting my Teriyaki Noodles with Veggies was a test of patience, a deep-dive into flavors, and ultimately, a testament to the joy of cooking from the heart. If you are looking for more recipe for you and your family you can also check this Mississippi beef and noodles.
So, grab your apron, and let’s get cooking! I’m going to walk you through my tried-and-true Teriyaki Noodles with Veggies recipe. Trust me, even if you’re a beginner cook, you can totally nail this. I am excited to share the recipe with you!
Ingredients for Teriyaki Noodles with Veggies
- 1 pound noodles (spaghetti, linguine, or your favorite)
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 bell pepper (any color), sliced
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1/2 cup sliced mushrooms
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon ginger, grated
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons cornstarch
- 1/4 cup water
- Sesame seeds and chopped green onions for garnish
When I am creating my Teriyaki Noodles with Veggies, I always use low-sodium soy sauce. It’s better for you, and you can always add more salt if needed. You can usually find it in the Asian foods section of your grocery store. Speaking of ingredients, here’s a Teriyaki Noodles with Veggies trick I learned from my mom: she always adds a pinch of sugar to the sauce to balance out the saltiness. It works like a charm! Also, use fresh ginger for that recipe it just makes it that more delicious.
For the veggies, feel free to mix and match whatever you have on hand. Zucchini, snow peas, or even edamame would be delicious in this Teriyaki Noodles with Veggies. I often buy pre-cut veggies to save time during busy weeknights, especially when making Teriyaki Noodles with Veggies. I’m all about shortcuts!
Another tip: when making Teriyaki Noodles with Veggies, I sometimes add a can of drained and rinsed chickpeas for extra protein. It’s a great way to make the meal more filling, and the kids don’t even notice!
To keep costs down, I try to buy veggies that are in season and on sale. And don’t be afraid to use frozen veggies in your Teriyaki Noodles with Veggies – they’re just as nutritious and often cheaper than fresh. If you have leftover ginger or garlic after making Teriyaki Noodles with Veggies, you can store them in the freezer to prevent them from going bad. I usually chop them up and freeze them in ice cube trays with a little bit of olive oil. This way, you’re not wasting the precious ingredients.
Looking for more ingredient shopping tips? You might find some helpful hints at Vegetable Teriyaki Noodles Recipe + Video (Teriyaki Stir-Fry Noodles). You might also want to know what kind of noodles that are best? If you ask me then I would say it is the noodles you have at hand.
How to Make Teriyaki Noodles with Veggies – Step-by-Step
- Cook the noodles according to package directions. Drain and set aside. Don’t worry if your noodles are a little bit sticky – they’ll loosen up when you toss them with the sauce. It is important to not overcook the noodles if you would like the Teriyaki Noodles with Veggies to have a little crunch.
- While the noodles are cooking, heat the olive oil in a large skillet or wok over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. I learned the hard way with Teriyaki Noodles with Veggies that you have to be patient and let the onions and garlic cook properly, otherwise they’ll be too crunchy.
- Add the bell pepper, broccoli, carrots, and mushrooms to the skillet. Cook until the veggies are tender-crisp, about 8-10 minutes. In my kitchen, Teriyaki Noodles with Veggies usually takes about 30 minutes from start to finish, so I’m always looking for ways to speed things up.
- In a small bowl, whisk together the soy sauce, honey, rice vinegar, ginger, garlic powder, and red pepper flakes (if using). This is where the magic happens! Your Teriyaki Noodles with Veggies should smell like a sweet and savory dream.
- In another small bowl, whisk together the cornstarch and water until smooth. This is your thickening agent for the sauce. I learned that the sauce needs to be just right, but not too thick.
- Pour the soy sauce mixture and cornstarch mixture over the veggies in the skillet. Bring to a simmer and cook until the sauce has thickened, about 2-3 minutes. Be careful not to burn the sauce.
- Add the cooked noodles to the skillet and toss to coat with the sauce. Make sure all the noodles are evenly coated with that delicious teriyaki flavor. At this stage, the goal is to ensure every strand of noodle gets its fair share of that teriyaki goodness.
- Garnish with sesame seeds and chopped green onions. Serve immediately. You can add some more garnish if you like.
While the Teriyaki Noodles with Veggies are cooking, I usually take the opportunity to tidy up the kitchen a bit. Or, let’s be honest, I scroll through social media for a few minutes!
Teriyaki Noodles with Veggies Tips
I once forgot to add the cornstarch slurry and ended up with watery teriyaki sauce. So make sure to not forget the cornstarch to make it better.
For more vegan teriyaki noodle recipe insights, Teriyaki Noodles (Vegan!) – The Garden Grazer has some fantastic variations. And don’t be afraid to adapt these easy teriyaki noodles to your taste.
Serving Suggestions for Your Teriyaki Noodles with Veggies
My family enjoys this Teriyaki Noodles with Veggies when I serve it with a side of steamed edamame. The kids love popping the edamame beans out of the pods, and it adds a nice dose of protein and fiber to the meal.
This Teriyaki Noodles with Veggies is perfect for a quick and easy weeknight dinner. It’s also great for potlucks or picnics. I even made it for a friend’s birthday party once, and it was a huge hit!
For presentation, I like to arrange the Teriyaki Noodles with Veggies in a bowl and top it with a generous sprinkle of sesame seeds and chopped green onions. Sometimes, I’ll even add a few slices of avocado for extra creaminess.
If you have extra Teriyaki Noodles with Veggies, you can store them in the fridge for up to 3 days. They’re great reheated for lunch the next day. I will sometimes use a container to store the leftovers and it works like magic.
For a seasonal variation, try adding some roasted butternut squash or sweet potatoes to the Teriyaki Noodles with Veggies in the fall. It adds a touch of sweetness and warmth to the dish.
My friends always ask for this Teriyaki Noodles with Veggies recipe when I make it for them. They love how easy it is to customize with different veggies and proteins. It is a great meal that can also be prepped easily.
Want to add some zing to your Teriyaki Noodles? A dash of chili garlic sauce during cooking can make your dish sing. If you want to change it up try using tofu with the dish instead of egg or meat.
Craving some similar flavors? You might like this Shredded Chicken Plate with Roasted Veggies Salad.
FAQs About Teriyaki Noodles with Veggies
Q: Can I use different types of noodles for Teriyaki Noodles with Veggies?
A: Absolutely! Feel free to experiment with different types of noodles. I’ve used spaghetti, linguine, udon, and even rice noodles in my Teriyaki Noodles with Veggies. It all depends on your personal preference. You know what I do when my Teriyaki Noodles with Veggies are too sticky? I usually add a little bit of olive oil to the noodles after they’re cooked to prevent them from sticking together.
Q: Can I add protein to Teriyaki Noodles with Veggies?
A: Of course! Teriyaki Noodles with Veggies are delicious with added protein. I often add grilled chicken, shrimp, tofu, or even edamame. My family loves it when I add chicken to the Teriyaki Noodles with Veggies.
Q: Can I make Teriyaki Noodles with Veggies ahead of time?
A: Yes, you can make Teriyaki Noodles with Veggies ahead of time, but the noodles might get a little bit sticky. I recommend cooking the noodles separately and then adding them to the sauce and veggies when you’re ready to serve. If you’re making Teriyaki Noodles with Veggies for a party, you can prepare the sauce and veggies ahead of time and then just cook the noodles right before serving.
Q: Can I freeze Teriyaki Noodles with Veggies?
A: I don’t recommend freezing Teriyaki Noodles with Veggies, as the noodles can become mushy when thawed. However, you can freeze the sauce and veggies separately. You know what I do when my Teriyaki Noodles with Veggies sauce is too thick? I just add a little bit of water to thin it out.
Q: Can I use store-bought teriyaki sauce for Teriyaki Noodles with Veggies?
A: Yes, you can use store-bought teriyaki sauce for Teriyaki Noodles with Veggies, but I highly recommend making your own. It’s so much tastier and you can control the amount of sugar and sodium. My blog readers have told me that the homemade teriyaki sauce makes all the difference in this Teriyaki Noodles with Veggies recipe.
Q: Can I make this recipe gluten-free?
A: Yes, you can make this recipe gluten-free by using gluten-free noodles and tamari instead of soy sauce. I’ve made gluten-free Teriyaki Noodles with Veggies for my friend who has celiac disease, and she loved it!
Q: What other veggies can I add to Teriyaki Noodles with Veggies?
A: The possibilities are endless! Some other veggies that would be delicious in Teriyaki Noodles with Veggies include zucchini, snow peas, snap peas, bean sprouts, water chestnuts, and bok choy. I sometimes add whatever veggies I have in the fridge to my Teriyaki Noodles with Veggies.
Another great way to experiment with the dish is to change up the sauce, like in this Veggie Teriyaki Stir-Fry with Noodles – Cookie and Kate.
My Final Thoughts on Teriyaki Noodles with Veggies
This Teriyaki Noodles with Veggies recipe holds a special place in my heart because it’s a dish that my whole family enjoys. It’s quick, easy, and customizable, which makes it perfect for busy weeknights. It’s more than just a meal; it’s a shared experience that brings my family together.
My Teriyaki Noodles with Veggies Pro Tips:
- Don’t overcook the noodles: Soggy noodles are a no-no!
- Use fresh ginger and garlic: They add so much flavor to the sauce.
- Taste and adjust the sauce: Make sure it’s balanced to your liking.
Some Teriyaki Noodles with Veggies variations I’ve tried with my family include adding pineapple for a sweet and tangy flavor, using different types of protein like shrimp or tofu, and adding a dash of chili garlic sauce for some heat. My husband loves the spicy version, while the kids prefer the classic, sweeter version. Also try adding some roasted butternut squash to the recipe, it will change everything and will be worth it!
I hope you enjoy making this Teriyaki Noodles with Veggies recipe as much as my family does. Don’t be afraid to get creative and make it your own. Remember, cooking should be fun!
I am sure that you will get it right.
Teriyaki Noodles with Veggies
These Teriyaki Noodles with Veggies are a quick and easy weeknight meal, packed with flavor and healthy nutrients. Tender noodles and crisp-tender vegetables are tossed in a savory-sweet teriyaki sauce for a satisfying and customizable dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Asian
Ingredients
- 8 ounces Yakisoba noodles (or spaghetti)
- 1 tablespoon sesame oil
- 1 cup broccoli florets
- 1/2 cup sliced carrots
- 1/2 cup sliced bell pepper (any color)
- 1/4 cup sliced onion
- 2 cloves garlic, minced
- 1/4 cup teriyaki sauce
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon ginger, grated
- Sesame seeds and green onions, for garnish (optional)
Instructions
- Cook noodles according to package directions. Drain and set aside.
- Heat sesame oil in a large skillet or wok over medium-high heat.
- Add broccoli, carrots, bell pepper, and onion to the skillet and stir-fry for 5-7 minutes, or until vegetables are crisp-tender.
- Add minced garlic and ginger to the skillet and cook for 1 minute more, until fragrant.
- In a small bowl, whisk together teriyaki sauce, soy sauce, and rice vinegar.
- Pour the sauce over the vegetables and cook for 1-2 minutes, until the sauce has thickened slightly.
- Add the cooked noodles to the skillet and toss to coat in the sauce and vegetables.
- Garnish with sesame seeds and green onions, if desired.
- Serve immediately and enjoy!
Notes
For extra protein, add grilled chicken, shrimp, or tofu to the noodles. You can also use different vegetables like zucchini, mushrooms, or snap peas.