If you’re looking for a quick and easy meal, I’ve got just the thing! These Teriyaki Noodles are so simple to put together and taste great. The veggies are completely optional, but they make the meal feel a little less guilty and more healthy 🙂 Veggies make everything healthy, right?! I decided to add in some fresh sugar snap peas, shredded carrots as well as yellow, green and red peppers. They added a nice crunch to the dish, but if you’re in a hurry and have no time to slice them up, just the noodles will do (or you could even use frozen veggies).
What I love most is that all of the ingredients for these Teriyaki Noodles are super basic and I’d bet you probably have all of them in your kitchen already. These noodles taste best hot and fresh off of the stove, so be sure to make them all disappear! Give it a shot and let me know what you think in the comments below!
- 6 oz soba noodles (or preferred noodles)
- sliced red, green, yellow peppers, and/or sugar snap peas optional
- sesame seeds for garnish optional
- shredded carrots for garnish optional
- 1/3 cup soy sauce
- 1 cup water
- 1/2 tsp minced garlic
- 1/2 tsp ground ginger
- 3 tbsp brown sugar
- 1/4 cup water+ 1-2 tbsp cornstarch
- 2 tbsp agave
- Add all ingredients to a small sauce pan (except the water+ cornstarch mixture) and bring to a boil
- Turn down the heat to low and whisk in water+cornstarch mixture a little at a time until desired thickness is reached. Stir frequently.
- While the sauce is staying heated, saute your veggies (if using) in another sauce pan
- Add noodles to boiling pot of water (mine only took 4 minutes to cook)
- Once all ingredients are finished cooking, toss the noodles and veggies together in the sauce.
- Plate and enjoy!