Description
A flavorful 20-minute meal with tender noodles, crisp veggies, and a homemade teriyaki sauce. Perfect for busy weeknights!
Ingredients
Scale
For the Crust:
- For the sauce:
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp grated ginger
- 2 cloves garlic, minced
- 1 tsp cornstarch
- 2 tbsp water
- For the noodles:
- 8 oz udon or ramen noodles
- 1 tbsp sesame oil
- 1 cup shredded carrots
- 1 red bell pepper, sliced
- 2 cups chopped bok choy
- 2 green onions, sliced
- 1 tbsp sesame seeds (for garnish)
Instructions
1. Prepare the Crust:
- 1. Whisk all sauce ingredients (soy sauce through water) in a small bowl. Set aside.
- 2. Cook noodles according to package instructions. Drain and set aside.
- 3. Heat sesame oil in a large skillet or wok over medium-high heat. Add carrots and bell pepper, stir-frying for 3 minutes.
- 4. Add bok choy and cook for another 2 minutes until slightly wilted.
- 5. Pour in the prepared teriyaki sauce and bring to a simmer. Let thicken for 1 minute.
- 6. Add cooked noodles to the skillet, tossing to coat evenly with sauce and vegetables.
- 7. Garnish with green onions and sesame seeds before serving.
Notes
For extra protein, add 1 cup of cooked chicken or tofu with the vegetables. Store leftovers in an airtight container for up to 3 days.