Description
A delicious and easy stir-fry featuring noodles, fresh vegetables, and a savory teriyaki sauce.
Ingredients
Scale
- 2 Tablespoons neutral oil
- 8 ounces baby bella mushrooms (sliced or diced)
- 1 cup shredded carrot (or 1 large, cut into rounds)
- 1 bell pepper (diced or sliced)
- 4 scallions (white and light parts sliced, divided, or ½ cup diced yellow onion)
- 1 cup frozen broccoli (thawed and roughly chopped, or kale)
- 14 ounces cooked noodles (7–8 oz. dried, see notes)
- 1 cup teriyaki sauce
- ½ cup peanuts (chopped)
Instructions
- Heat a wok or large skillet over medium-high heat; add oil.
- Stir in mushrooms, carrot, bell pepper, and white and light green parts of the scallions (reserve the dark green for topping). Cook for 6-8 minutes until starting to soften and mushrooms have released their liquid and turned golden brown.
- Meanwhile, cook noodles 2 minutes less than package directions, if needed. If using pre-cooked noodles, there’s no prep.
- Add broccoli or kale, along with the sauce, to the veggies; bring to a simmer for 2 minutes.
- Add al dente noodles or precooked noodles, toss with sauce and cook for another 2 minutes until thick and noodles are heated or cooked through.
- Serve with the reserved sliced green onion tops and chopped peanuts. Cilantro optional, too!
Notes
- If needed, prep homemade teriyaki sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg