Weeknight Loaded Veggie and Noodle Stir Fry
Serves
4
Total Time
15 minutes
Prep Time
10 minutes
Cook Time
5 minutes
About
Colorful, saucy, and ready in a flash, this veggie-and-noodle stir-fry is the kind of dinner that clears out your produce drawer in the best way. Tender noodles soak up all that savory flavor while crisp veggies keep every bite fresh and satisfying. It’s the ultimate easy vegetable stir-fry-and-noodles situation: fast, flexible, and seriously craveable.
Tips & Tricks
- Cook noodles just shy of done. They’ll finish in the pan, which keeps your vegetable stir fry noodles from turning mushy.
- High heat, quick toss. For the best stir fry vegetables easy texture, cook over medium-high heat so veggies stay crisp-tender.
- Sauce last. Add sauce at the end and toss quickly—this keeps stir fry noodles with vegetables glossy instead of soggy.
Ingredients
- 8 ounces noodles (lo mein, ramen, rice noodles, or spaghetti)
- 1½ tablespoons neutral oil (avocado or vegetable)
- 1 cup snap peas, trimmed
- 1 red bell pepper, thinly sliced
- 1½ cups shiitake mushrooms, sliced
- ½ cup Kikkoman® Teriyaki Marinade & Stir-Fry Sauce, Roasted Garlic
- Sesame seeds, for serving
Directions
- Cook noodles according to package directions until al dente. While noodles cook, heat oil in a large skillet over medium-high heat. Add snap peas, bell pepper, and shiitake mushrooms. Stir-fry for 3–4 minutes until vegetables are just tender.
- Pour in the teriyaki sauce and toss the vegetables to coat. Let simmer for 30–60 seconds.
- Add the cooked noodles to the skillet and toss well to coat evenly. Remove from heat and garnish with sesame seeds.
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