As promised! This is the made-from-scratch version of the teriyaki stir-fry that my husband whipped up with our leftover veggies. He’s so good at improvising meals with what we have on hand. I loved it, and decided to come up with my own homemade teriyaki sauce to replace the jarred kind. This dish is inauthentic (maybe we can call it Asian fusion), but definitely delicious and healthier than take-out.
This stir-fry has a lot going for it. It’s simple to make, especially if your sauce is ready to go. It’s loaded with fresh vegetables—in fact, it’s made with more veggies than noodles. Lastly, it packs great for lunch. You can change up this recipe however you see fit. You could substitute leftover brown rice for the noodles. Add crispy baked tofu, steamed edamame, scrambled eggs or a crispy fried egg for extra protein. How about a stir-fry for dinner tonight?
Love noodles? Here are a few more of my favorite noodle recipes:
Peanut Slaw with Soba Noodles Colorful Veggie Lettuce Wraps Almond-Sesame Soba Zoodles with Quick-Pickled Veggies Vegetarian Pho
Please let me know how your stir-fry turns out in the comments! I love hearing from you.
Make it vegan: Make or buy vegan teriyaki sauce. My teriyaki sauce recipe has a vegan option (simply use maple syrup instead of honey). Make it gluten free: Be sure to use gluten-free teriyaki sauce (most aren’t gluten free, but my recipe has a gluten-free option). Also choose gluten-free noodles, such as brown rice noodles (available at Whole Foods) or spaghetti noodles (I’d probably use a corn and quinoa blend because they tend to retain their shape better than others).
