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Vegan Teriyaki Noodle Bowl

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This Vegan Teriyaki Noodle Bowl features tender noodles tossed in a rich and savory homemade teriyaki sauce, loaded with fresh vegetables for a healthy and satisfying meal.

Ingredients

Scale
  • 8 oz rice noodles
  • 1 cup broccoli florets
  • 1 red bell pepper, thinly sliced
  • 1 cup shredded carrots
  • 1 cup snap peas
  • 2 tbsp vegetable oil
  • 3 tbsp soy sauce (or tamari for gluten-free)
  • 2 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1 tsp grated ginger
  • 2 cloves garlic, minced
  • 1 tsp cornstarch mixed with 2 tbsp water
  • 1 tbsp toasted sesame seeds
  • 2 green onions, sliced

Instructions

  1. Cook the rice noodles according to package instructions. Drain and set aside.
  2. In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, ginger, garlic, and cornstarch mixture to make the teriyaki sauce.
  3. Heat the vegetable oil in a large skillet over medium-high heat. Add broccoli, bell pepper, carrots, and snap peas and stir-fry for 4-5 minutes until vegetables are tender-crisp.
  4. Pour the teriyaki sauce into the skillet with the vegetables and cook for another 2-3 minutes until the sauce thickens.
  5. Add the cooked noodles to the skillet and toss to coat evenly with the sauce and vegetables.
  6. Remove from heat and garnish with toasted sesame seeds and sliced green onions before serving.

Notes

For added protein, consider topping with baked tofu or edamame; serve with steamed bok choy for extra greens.

Find it online: https://thefoodieplanner.com/vegan-teriyaki-noodle-bowl/