Teriyaki Noodle Stir-Fry
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 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
  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.
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
Recipe by Prevention RD at https://preventionrd.com/2017/11/teriyaki-noodle-stir-fry/