Asian Teriyaki Noodles
Rice noodles tossed with sautéed carrots, mushrooms, bell pepper and sweet teriyaki sauce
Servings 6 1 cup
Calories 270kcal
Ingredients
- 1 Tbsp extra virgin olive oil
- 1 1/2 cups medium yellow onion trimmed, cut
- 1 1/2 cups green scallion onions trimmed, cut
- 2 Tbsp fresh gingerroot peeled, minced
- 1 Tbsp fresh garlic cloves peeled, minced
- 1 1/2 cups mushrooms trimmed, sliced
- 3/4 cup carrots trimmed, shredded
- 3/4 cup red pepper seeded, cut
- 2 cups rice noodles cooked according to package
- 3 cups zucchini noodles
- 1 cup teriyaki sauce
- 3/4 tsp crushed red pepper
- 1 Tbsp toasted sesame seeds optional
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.
Notes
This Coolfood recipe is low carbon certified. Learn more!
Nutrition
Calories: 270kcal | Carbohydrates: 51g | Protein: 5g | Fat: 5g | Saturated Fat: 0.5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 470mg | Fiber: 3g | Sugar: 12g