Let’s face it, during the pandemic, we’ve been ordering a lot of take-out, and many of our choices have not been the healthiest. This veggie teriyaki stir fry from Cookie + Kate is a healthier way to enjoy stir fry and it can be easily made vegan or gluten-free. After having this meal, you won’t want take-out again!
Ingredients:
- 4 ounces soba noodles, brown rice noodles, spaghetti, or other long noodles
- 2 tablespoons extra-virgin olive oil or avocado oil
- 1 medium red or white onion, halved and thinly sliced
- 1/2 teaspoon fine sea salt
- 6 cups thinly sliced mixed vegetables
- 1/2 cup teriyaki sauce or more as needed
- 1 to 2 teaspoons toasted sesame oil, to taste
- 1 teaspoon sesame seeds, plus more for garnish cup
- 1/4 cup thinly sliced green onion, for garnish
Instructions:
- Boil a pot of water and cook the noodles until they’re al dente, according to the package. Drain and rinse them to remove any starch, set them aside.
- Warm a large skillet over medium heat. Add olive oil, onion, and salt. Cook, stirring occasionally, until the onion is tender, around 4 to 6 minutes.
- Add the rest of the vegetables and cook until they’re tender and caramelized on the edges, about 10 to 15 minutes. Make sure to stir them every minute or two.
- When the vegetables are done, add the noodles and 1/2 cup teriyaki sauce to the pan. Stir and cook until the ingredients are warmed through, about 1 minute.
- Remove the skillet from the heat. Add toasted sesame oil, to taste and toss the oil with the noodles and the veggies. Add the sesame seeds.
- Put the stir fry into a bowl and top them with sliced green onion and a sprinkle of sesame seeds.
