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Vegetarian Teriyaki Noodles
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5 from 1 vote

Vegetarian Teriyaki Noodles

An easy weeknight dinner filled with veggies and a homemade teriyaki sauce.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 394kcal

Ingredients

For the Teriyaki Sauce:

  • cup soy sauce
  • cup water
  • 5 tablespoon brown sugar
  • 2 tablespoon rice vinegar
  • 3 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 1 tablespoon honey
  • 8-12 ounces spaghetti noodles

For the Veggies:

  • 1 head broccoli cut into florets
  • 1 red bell pepper, stem and seeds removed, sliced
  • 8 ounces cremini mushrooms sliced
  • 3 cups chopped red cabbage
  • 3 green onions, sliced

Instructions

To Make the Teriyaki:

  • In a medium bowl, whisk together soy sauce, water, brown sugar, rice vinegar, garlic, ginger, and honey. Set aside.

To Make the Noodles:

  • Bring a large pot of water to boil.
  • Add the spaghetti noodles and cook as directed on box.

To Cook the Veggies:

  • While the pasta water is heating up/noodles are cooking, cook the vegetables.
  • Add oil to a large skillet.
  • Add the vegetables and cook until softened, about 7 minutes.
  • Add the teriyaki sauce to the vegetables and cook for a couple of minutes, until the sauce begins to thicken.
  • Add the noodles and toss to combine.
  • Top with sliced green onions.
  • Serve and enjoy!

Nutrition

Calories: 394kcal | Carbohydrates: 82g | Protein: 17g | Fat: 2g | Saturated Fat: 1g | Sodium: 1163mg | Potassium: 1156mg | Fiber: 8g | Sugar: 28g | Vitamin A: 2623IU | Vitamin C: 212mg | Calcium: 144mg | Iron: 3mg