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Teriyaki Noodles
www.theconsciousplantkitchen.comThese teriyaki noodles are quick and easy Japanese ramen noodles cooked in a lightly sweet teriyaki sauce with crunchy vegetables. Plus, this noodle recipe is also vegan-approved.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/teriyaki-noodles/ or scan the QR code here ➡️
Servings: 6 servings
Calories: 294.6kcal
Ingredients
- 10 ounces Noodle Ramen uncooked (280g)
- 1 tablespoon Sesame Oil
- 2 Garlic crushed
- 2-3 Mushrooms sliced
- ½ Red Pepper deseeded, sliced - I used sweet pepper
- 1 cup Edamame unshelled, frozen or thawed
Teriyaki Sauce
- 5 tablespoons Tamari Sauce or low sodium soy sauce
- 2 tablespoons Water
- 2 teaspoons Cornstarch
- 4 tablespoons Mirin
- 4 tablespoons Sake
- 3 teaspoons Brown Sugar
- ¼ teaspoon Fresh Ginger
Instructions
- In a small bowl, whisk all the teriyaki sauce ingredients until the sugar melt in and no lumps of cornstarch can be seen. Set aside.
- Cook the noodles following the instructions on the packaging. Drain and rinse under cold water in a sieve. Set aside in the sieve.
- In a large non-stick saucepan, over medium-high heat, warm oil, and stir fry all the vegetables until crunchy and vibrant in color - it takes 2-3 minutes.
- Stir in crushed garlic, cooked noodles, and the prepared teriyaki sauce.
- Stir and cook for a few minutes until the sauce is bubbly and glossy and the noodles are warm - about 3 minutes.
- Serve with green onion and sesame seeds.
Storage
- Store leftovers in the fridge in a sealed container for up to 4 days.
Nutrition
Serving: 1serving | Calories: 294.6kcal | Carbohydrates: 40.4g | Protein: 8.3g | Fat: 10.4g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4.2g | Trans Fat: 0.002g | Sodium: 1889.1mg | Potassium: 203.6mg | Fiber: 2g | Sugar: 6g | Vitamin A: 8.2IU | Vitamin B12: 0.1µg | Vitamin C: 1.4mg | Vitamin D: 0.01µg | Calcium: 29.2mg | Iron: 2.6mg | Magnesium: 26.9mg | Phosphorus: 105.6mg | Zinc: 0.7mg