Don't you just love a big bowl of teriyaki noodles? They're sweet, savory and perfect when you need to come up with a meal that is quick, easy and most importantly the whole family loves. I absolutely despise store bought teriyaki sauce. It never actually tastes good to me so I always opt for making my own from scratch and it makes a world of a difference. This meal is completely customizable. You can swap out any of the veggies for what you have in your fridge. Cabbage, carrots, eggplant, zucchini, cauliflower, green beans or whatever you have will do.
Cook Time: 30 Minutes
1 box of spaghetti noodles cooked according to the package instructions. I always have some on hand.
The Teriyaki sauce
1/2 cup of soy sauce
1 cup cold of water
1 tbs of fresh minced garlic
1 tbs of fresh minced ginger
1/2 cup - 3/4 cup of brown sugar (Use more or less depending on your preference)
1 tbs of corn starch
1 8-10 oz. package of mushrooms (I used shiitake but any kind will do)
1 celery stalk chopped
1 red bell pepper chopped
1/2 large red onion sliced
2-3 cups of broccoli florets
oil for cooking
First make the teriyaki sauce by adding all the ingredients to a sauce pot and bring it to a boil while whisking constantly.
Once the sauce starts to bubble and get foamy, usually in just 6-7 minutes, remove it from the heat completely and set aside. It will continue to thicken as it cools.
Place a separate pan oven medium heat and add in about 3 tbs of oil.
Once the oil is hot add in all of the vegetables and cook while stirring for about 6 minutes. or until your desired tenderness is achieved.
Add a little salt to taste, not too much just a little will do.
Now you can add in the noodles and and the teriyaki sauce and mix well.