Description
These Stir Fry Teriyaki Noodles come together in just 15 minutes and are vegan and gluten-free friendly!
Ingredients
Units
Scale
Noodles
- 8oz rice noodles (can sub any noodles)
- 1 tbsp vegetable oil
- 2 green onions, chopped
- 3 cups baby bok choy, rinse and chopped
Teriyaki Sauce
- 2-3 tbsp tamari or soy sauce (gf if needed)
- 2 tbsp coconut sugar (can sub brown sugar)
- 2 garlic cloves, minced
- 1-inch cube of ginger, minced
- 1/2 tbsp of rice vinegar (can sub lemon or lime)
Instructions
- Start by cooking the noodles according to package directions
- Heat the oil in a large skillet on medium-high heat. Add the green onions and bok choy and saute for 3-4 minutes until the bok-choy is tender.
- Add the sauce and noodles to the pan, mixing everything together and letting cook for another 1-2 minutes. If the noodles start to stick to the pan, you can add a little splash of water.
- Remove from heat and serve immediately.
Notes
- Don’t overcook the noodles, and rinse under cold water if they start to stick.
- Start with 2 tbsp tamari and adjust to taste depending on the brand you use.
- Add any extra veggies or proteins you love to make it your own.
- These noodles are best served warm and saucy, right after cooking.
- Store leftovers in the fridge up to 3 days. Reheat with a splash of water to loosen the noodles if needed.
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 450
- Sugar: 10g
- Fat: 16g
- Carbohydrates: 60g
- Fiber: 4.5g
- Protein: 12g
