Vegetarian Teriyaki Noodles
An easy weeknight dinner filled with veggies and a homemade teriyaki sauce.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 394kcal
For the Teriyaki Sauce:
- ⅓ cup soy sauce
- ⅔ 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
To Make the Teriyaki:
In a medium bowl, whisk together soy sauce, water, brown sugar, rice vinegar, garlic, ginger, and honey. Set aside.
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!
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