Cook Time: 20 Minutes
Makes about 4 servings
The Ingredients
2 carrots diced
red onion sliced
1 package of mushroom sliced
2 cups of broccoli florets
2 stalks of celery thinly sliced
1-1/2 tsp of sesame seeds
1 green onion chopped
3 tbs of oil for cooking
Teriyaki Sauce
1/2 cup of soy sauce
1 cup of water
2 tbs of cornstarch
3/4 cup of brown sugar (use more or less depending on your taste)
1 tbs of minced garlic
1 tbs of fresh ginger minced
Soy Free Version
3/4 cups of coconut aminos
1 tbs of ginger
1 minced garlic clove
3 Tbs of your desired sweetener
2 tsp of cornstarch or flour
1 package of rice noodles *I strongly prefer the Thai Kitchen brand theycook perfectly and taste delicious.They are also gluten free. You can find them in most grocery stores in the Asian section. They come in a red box.
Make the teriyaki sauce by combining all ingredients into a small sauce pot and whisk together. Place the pot over medium heat for until it bubbles and becomes thick (usually 5-6 minutes. Remove from heat and set aside.
Next cook the pasta according to the package instructions. Now place a large skillet over medium high heat and add in the oil and veggies. Cook for 5-7 minutes. Lower the heat to medium and add in the noodles and the sauce. Allow them to warm together while stirring constantly for about 3-5 minutes.
Next sprinkle with sesame seeds and green onions. That’s it!
