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Teriyaki Noodles with Roasted Vegetables

Image for Teriyaki Noodles with Roasted Vegetables
plate

Yield

Serves 4

prep

Prep Time

10 minutes

cook

Cook Time

35 minutes

clock

Total Time

45 minutes

kikkoman products used:

ingredients

For Roasted Vegetables
8 ounces broccoli florets
8 ounces assorted mushrooms (white button, cremini) halved
2 tablespoons olive oil

For Noodles
10 ounces rice noodles
2 tablespoons Kikkoman® Sesame Oil
2 cloves garlic, minced
½ cup Kikkoman® Teriyaki Marinade & Sauce
¼ cup cilantro, chopped
½ cup green onion, chopped
1 teaspoon toasted sesame seeds

directions

  1. Preheat oven to 400ºF and line a medium baking sheet with parchment paper. Spread broccoli and mushrooms on baking sheet and drizzle with olive oil. Gently toss to evenly coat. Bake for 20 minutes.
  2. While vegetables cook, boil noodles according to package directions for al dente. Drain and set aside.
  3. Heat sesame oil in a large skillet over medium heat. Add garlic and sauté for 2 minutes. Add teriyaki sauce and noodles. Toss gently to coat noodles using tongs. Bring to a low simmer. Stir in roasted vegetables and cilantro and simmer for 2 minutes. Serve hot garnished with green onion and sesame seeds.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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