Asian Teriyaki Noodles
Rice noodles tossed with sautéed carrots, mushrooms, bell pepper and sweet teriyaki sauce
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Asian Teriyaki Noodles
Rice noodles tossed with sautéed carrots, mushrooms, bell pepper and sweet teriyaki sauce
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| Servings |
| 61 cup |
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Ingredients
- 1Tbsp extra virgin olive oil
- 1 1/2cups medium yellow oniontrimmed, cut
- 1 1/2cups green scallion onionstrimmed, cut
- 2Tbsp fresh gingerrootpeeled, minced
- 1Tbsp fresh garlic clovespeeled, minced
- 1 1/2cups mushroomstrimmed, sliced
- 3/4cup carrotstrimmed, shredded
- 3/4cup red pepperseeded, cut
- 2cups rice noodlescooked according to package
- 3cups zucchini noodles
- 1cup teriyaki sauce
- 3/4tsp crushed red pepper
- 1Tbsp toasted sesame seedsoptional
Instructions
- In sauté pan or wok over high heat, heat oil. Add onion, scallion, gingerroot and garlic. Stir-fry 2 minutes.
- Add mushrooms, carrots and red pepper. Stir-fry 2-3 minutes.
- Add rice noodles, zucchini, sauce and crushed red pepper. Toss to mix. Stir-fry until coated and heated through, 3-5 minutes.
- On serving plate, layer 1 cup of noodle mixture and sprinkle with 1/2 tsp toasted sesame seeds if desired.