Teriyaki Noodles Recipe
Slurpy Asian noodles are great served hot or cold in a bowl or as a cold pasta salad. Tasty teriyaki noodles is a family favorite, perfect for a busy weeknight meal!
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
The vegetable add-ins for this salad are endless, you can use a variety of fresh vegetables - edamame, sautéed mushrooms or bok choy, frozen peas, spring onions, thinly sliced bell peppers, beans sprouts, grilled zucchini and yellow squash.
Top the bowl of noodles with grilled chicken, beef, pork or shrimp.
This salad is delicious warm or cold.
Save time with a prepared sweet teriyaki sauce.
Thicken sauce with a corn starch slurry. Mix together equal amounts of cornstarch and water, add to the sauce and bring to a boil.
Zucchini Noodles or "zoodles" are a low carb option!
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
