This dish is absolutely delicious! I don’t cook many Chinese dishes although I’m not sure why. I knew my husband and I would enjoy this meal, but was really unsure what Little Mouse would think of it. I shouldn’t have worried. She loved it!
Teriyaki Noodles with Vegetables
- 1/4 cup soy sauce
- 2 Tablespoons rice vinegar
- 2 Tablespoons brown sugar
- 1 teaspoon garlic powder or 2 cloves garlic, minced
- 2 inches fresh ginger, peeled and grated
- 1 Tablespoon cornstarch
- 2 Tablespoons water
In a small bowl, combine all ingredients until well mixed. Set aside.
Noodles and Vegetables
- 8 ounces whole wheat spaghetti noodles
- 1 small onion, chopped
- 1 cup chopped carrots
- 8 ounces sugar snap peas
- 8 ounces white mushrooms, sliced
- 2 broccoli crowns, chopped
Bring a large pot of water to a boil and cook pasta according to package directions. Drain and rinse with cool water.
In a large skillet, cook onion and carrots in olive oil until tender. Add sugar snap peas and broccoli. Sauté over medium heat until tender, adding water as needed to steam so the vegetables don’t burn. Add mushrooms and cook for an additional 1-2 minutes. Pour Teriyaki sauce over the vegetables stirring until well-coated. Simmer until slightly thickened. Add noodles and stir until the noodles are well-coated with the sauce and the vegetables are evenly dispersed.
Serve and enjoy! This dish would also be excellent with chicken or shrimp.
This dish is even better the next day after the noodles have had a chance to soak up the Teriyaki sauce! I’m looking forward to making it again soon. 🙂