Teriyaki Noodle Bowls
Ingredients
Teriyaki Sauce
-
¼
cup
soy sauce
-
2
Tbsp
rice vinegar
-
2
Tbsp
brown sugar
-
¼
tsp
toasted sesame oil
-
2
cloves
garlic, minced
-
2
inches
fresh ginger, grated
-
pinch
red pepper flakes, optional
-
1
Tbsp
cornstarch
-
2
Tbsp
water
Noodles & Vegetables
-
1
lb.
frozen stir fry vegetables
-
8
oz.
buckwheat soba noodles
-
1
Tbsp
vegetable oil
Instructions
- Combine soy sauce, rice vinegar, brown sugar, sesame oil, red pepper flakes, cornstarch, and water in a bowl. Grate ginger and mince garlic, then add to the bowl and mix well.
- Boil water in a medium pot, add the noodles, and cook for 5-6 minutes until tender. Drain the noodles.
- Heat vegetable oil in a large skillet over medium-high heat. Add frozen vegetables and cook for about 2 minutes.
- Stir the teriyaki sauce mixture and pour it into the skillet. Allow it to simmer until thickened.
- Add the drained noodles to the skillet and stir until coated in the sauce. Divide into bowls and serve.
Nutrition Facts (estimated)
Servings
4
Calories
361
Total fat
4.93g
Total carbohydrates
70g
Total protein
13.63g
Sodium
1383.18mg
Cholesterol
0mg
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