Asian Teriyaki Noodles
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Print Recipe
Print Recipe |
Rice noodles tossed with sautéed carrots, mushrooms, bell pepper and sweet teriyaki sauce
| Servings |
| 61 cup |
| Servings |
| 61 cup |
Ingredients
- 1 Tbsp extra virgin olive oil
- 1 1/2 cups medium yellow onion trimmed, cut
- 1 1/2 cups green scallion onions trimmed, cut
- 2 Tbsp fresh gingerroot peeled, minced
- 1 Tbsp fresh garlic cloves peeled, minced
- 1 1/2 cups mushrooms trimmed, sliced
- 3/4 cup carrots trimmed, shredded
- 3/4 cup red pepper seeded, cut
- 2 cups rice noodles cooked according to package
- 3 cups zucchini noodles
- 1 cup teriyaki sauce
- 3/4 tsp crushed red pepper
- 1 Tbsp toasted sesame seeds optional
Servings: 1 cup
Units:
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Ingredients
Servings: 1 cup
Units:
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Instructions
- In sauté pan or wok over high heat, heat oil. Add onion, scallion, gingerroot and garlic. Stir-fry 2 minutes.
- Add mushrooms, carrots and red pepper. Stir-fry 2-3 minutes.
- Add rice noodles, zucchini, sauce and crushed red pepper. Toss to mix. Stir-fry until coated and heated through, 3-5 minutes.
- On serving plate, layer 1 cup of noodle mixture and sprinkle with 1/2 tsp toasted sesame seeds if desired.
Nutrition Facts
| Calories | 270kcal |
| Total FatSaturated FatTrans Fat | 5g0.5g0g |
| Cholesterol | 0mg |
| Sodium | 470mg |
| Total CarbDietary FiberSugars | 51g3g12g |
| Protein | 5g |
Nutrition Facts
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Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.