Teriyaki Noodle Stir-Fry

Monday morning – guess who was up exercising at 5:30am? THIS GIRL! And Piper didn’t even sleep through the night. When I was up with her at 12:20am, I definitely considered setting my alarm back an hour and skipping the workout. I mean, Mondays are bad enough, right?

But if I’m being perfectly honest, it felt SO good. My workout clothes were laid out the night before and I was able to do a short, 12 minutes Shelly Dose HIIT workout followed by a 5K on the treadmill…while finishing my book for book club. SO MUCH PRODUCTIVITY GOING ON RIGHT THERE!

I played tennis tonight, but guess what the plan is tomorrow morning? Oh yeah. 5:30am, bring it. I think I could do the whole 2 days/week thing seeing as I play tennis on Tuesdays and can take a rest day on Thursdays before having far more availability Friday thru Sunday to get in my workouts. Committing now before the January rush…that is just around the corner.

My entry way is COVERED in boxes from Amazon, Gap, Loft, Target…you name it. And unlike usual, most of it isn’t for me. It must be the holidays! Our tree is even up and looking festive and beautiful.

As my friend and fellow Michigan RD said, “Stay strong and ring in the new year without any extra jingle!” I love it!

To help you do so, here’s a quick and easy vegetarian meal that’s ready in 30 minutes or less. It’s packed with fiber, flavor, and color! Swap in any vegetables of your liking and enjoy creating any number of renditions in this homemade teriyaki sauce!


5.0 from 1 reviews
Teriyaki Noodle Stir-Fry
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 9 oz spaghetti
  • ¼ cup low sodium soy sauce
  • 1 Tbsp honey*
  • 1 tsp rice vinegar
  • ½ tsp sesame oil
  • ½ tsp sriracha
  • 1 Tbsp olive oil
  • 2 bell peppers, thinly sliced
  • 2 carrots, julienned
  • 8 oz mushrooms, sliced
  • 1 cup snow peas
  • 2 cloves garlic, minced
  • 2 cups Napa cabbage, shredded
  • 4 green onions, sliced
Instructions
  1. Bring a large pot of water to a rolling boil over high heat. Add spaghetti and cook 6-8 minutes or until al dente. Drain and rinse under cold running water; set aside.
  2. In a small bowl combine soy sauce, honey, rice vinegar, sesame oil, and sriracha; whisk and set aside.
  3. Meanwhile, heat olive oil in a large frying pan or wok on the stove over medium-high heat. Once hot, add the bell peppers, carrots, and mushrooms; stir fry for 2 minutes. Add the snow peas and cook an additional 3-4 minutes or until tender. Add the garlic and cabbage; cook until fragrant and cabbage is softened, about 2 minutes.
  4. Add drained noodles and teriyaki sauce. Quickly stir-fry on high heat for 1-2 minutes, stirring constantly, until sauce coats the noodles. Serve immediately.
Notes
Recipe slightly adapted from Wife Mama Foodie

*swap maple syrup or sugar for honey to make vegan
Nutrition Information
Serving size: ~2 cups Calories: 362 Fat: 5.3 Carbohydrates: 67.8 Sugar: 10.3 Sodium: 635 Fiber: 6.8 Protein: 12.8 Cholesterol: 0
Be well,

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1 Comment

  1. April 25, 2018 / 6:03 am

    I’m a big fan of noodle stir fry. My kids also love it. Can’t wait to give your recipe a try. Thanks!

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