Teriyaki Noodle Bowls

Forget going out to eat or ordering takeout every time you crave Japanese food. Try making Teriyaki Noodle Bowls at home. This dairy free, lacto ovo vegetarian, and vegan recipe serves 4 and costs $1.3 per serving. This side dish has 353 calories, 11g of protein, and 4g of fat per serving. 723 people were glad they tried this recipe. From preparation to the plate, this recipe takes approximately 25 minutes. This recipe from Budget Bytes requires rice vinegar, cornstarch, sesame oil, and garlic. Overall, this recipe earns a tremendous spoonacular score of 87%. Teriyaki Noodle Bowls, Teriyaki Salmon Bowls, and Beef Teriyaki Bowls are very similar to this recipe.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

InstructionsAdd the soy sauce, rice vinegar, brown sugar, toasted sesame oil, red pepper flakes, corn starch, and water to a bowl. Peel the ginger and then grate it straight into the bowl using a small holed cheese grater. If you don't have a grater, you can mince the ginger. Mince the garlic and add it to the bowl as well. Stir to combine the ingredients.Bring a medium pot of water up to a boil over high heat, add the noodles, and then continue to boil for 5-6 minutes, or until the noodles are tender. Drain the noodles in a colander.Heat the vegetable oil in a large skillet over medium-high heat. Once the skillet is hot, add the frozen vegetables. Stir and cook for only about 2 minutes, just to slightly heat the vegetables. Briefly stir the teriyaki sauce and then pour it into the skillet. Allow it to come up to a simmer, at which point it will thicken. The vegetables will finish heating through as this happens. Turn the heat off once the sauce is hot and thick.Add the drained noodles to the skillet and stir until they are coated in the sauce. Divide the noodles between four bowls and then spoon any leftover vegetables from the skillet on top. Enjoy!

 

Step by step:

1. Add the soy sauce, rice vinegar, brown sugar, toasted sesame oil, red pepper flakes, corn starch, and water to a bowl. Peel the ginger and then grate it straight into the bowl using a small holed cheese grater. If you don't have a grater, you can mince the ginger. Mince the garlic and add it to the bowl as well. Stir to combine the ingredients.Bring a medium pot of water up to a boil over high heat, add the noodles, and then continue to boil for 5-6 minutes, or until the noodles are tender.

2. Drain the noodles in a colander.

3. Heat the vegetable oil in a large skillet over medium-high heat. Once the skillet is hot, add the frozen vegetables. Stir and cook for only about 2 minutes, just to slightly heat the vegetables. Briefly stir the teriyaki sauce and then pour it into the skillet. Allow it to come up to a simmer, at which point it will thicken. The vegetables will finish heating through as this happens. Turn the heat off once the sauce is hot and thick.

4. Add the drained noodles to the skillet and stir until they are coated in the sauce. Divide the noodles between four bowls and then spoon any leftover vegetables from the skillet on top. Enjoy!

Nutrition Information:

covered percent of daily need