Teriyaki Stir Fry Noodles

This vegan recipe is not only tasty, it’s a great way to use up any leftover vegetables that you have on hand.

This vegan recipe is not only tasty, it’s a great way to use up any leftover vegetables that you have on hand.

1

Combine tamari, maple syrup, ginger, garlic, and pepper in a small mason jar. Shake to combine and set aside.
2

Heat a large skillet. Add the mushrooms and ¼ cup water. Simmer until water has almost cooked off, then add safflower oil.
3

Add onions and continue sautéing on medium-low heat for 8-10 minutes until onions and mushrooms begin to brown.
4

Cook noodles per direction on package. When cooked to al dente, drain and set aside.
5

Add carrots, zucchini, squash, and peppers to the mushrooms and onions and increase the heat. Continue sautéing until vegetables are bright in color and slightly softened (~3-5 mins).
6

Add cooked noodles and teriyaki sauce. Toss until all ingredients are thoroughly coated.
7

Serve immediately with chopped peanuts and fresh torn basil. Add sriracha sauce for additional heat.