Teriyaki Noodles Recipe
Slurpy teriyaki noodles made with a glossy sauce and everyday ingredients—quick to make and easy to love.
Servings 6 servings
Calories 187kcal
Ingredients
- 16 oz. thin spaghetti noodles (I used whole grain noodles)
- 1 cup Teriyaki Sauce Use homemade sauce or store-bought
- 1 cup snow peas tips removed, sliced on the diagonal
- 1 bunch green onions sliced on the diagonal
- 2 carrots shredded
- 1 tablespoon sesame seeds
- ½ cup cilantro loosely chopped
Instructions
- Put a large pot of water on to boil. When it comes to a rolling boil, cook the thin spaghetti according to package instructions to al dente.
- While the water is boiling and noodles are cooking, prepare the vegetables.
- Slice the snow peas and onions.
- Shred the carrots and loosely chop the cilantro.
- Mix the teriyaki sauce. Remove one cup, reserve the remaining sauce for another use.
- Drain the noodles and rinse with cold water.
- Add the vegetables reserving a small amount of the onions and cilantro for garnish.
- Toss with the sauce - garnish with the remaining vegetables.
Notes
Zucchini Noodles or "zoodles" are a low carb option!
Refrigerate leftovers. This stores well for up to three days. I don't recommend freezing as they will become soggy.
Nutrition
Calories: 187kcal | Carbohydrates: 34g | Protein: 8g | Fat: 1g | Sodium: 1856mg | Potassium: 264mg | Fiber: 2g | Sugar: 8g | Vitamin A: 3705IU | Vitamin C: 12.1mg | Calcium: 49mg | Iron: 2.5mg
