Description
These teriyaki rice noodles are tossed with broccoli, carrot ribbons, and a delicious homemade teriyaki sauce. It’s a quick stir fry that tastes better than takeout, and it’s perfect for busy nights!
Ingredients
Units
Scale
For the noodles:
- 8 ounces rice noodles
- 2 cups broccoli florets (fresh or frozen)
- 1 cup carrots, peeled into long ribbons with a vegetable peeler
- 1 tablespoon sesame oil
- 2 green onions, thinly sliced
- 1 tablespoon black sesame seeds
For the sauce:
- 1/3 cup liquid aminos
- 1/4 cup packed brown sugar
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon freshly grated ginger
- 2 cloves garlic, grated
- 1 tablespoon cornstarch
- 1/4 cup water
Instructions
- Add the liquid aminos, brown sugar, rice vinegar, sesame oil, ginger, garlic, cornstarch, and water to a small bowl. Whisk until the cornstarch is completely dissolved. Set aside.
- Prepare the rice noodles according to the package directions. Drain well and set aside.
- Heat the sesame oil in a large skillet or wok over medium-high heat. Add the broccoli and cook for about 2 minutes, stirring occasionally.
- Add the carrot ribbons and continue cooking for 2-3 minutes, until the broccoli is crisp-tender and the carrot ribbons have softened slightly.
- Give the sauce another quick stir, then pour it over the vegetables. Cook for 2-3 minutes, stirring frequently, until the sauce thickens and becomes glossy.
- Add the cooked rice noodles to the skillet. Using tongs, gently toss the noodles, broccoli, and carrot ribbons until everything is evenly coated in the teriyaki sauce. If the sauce becomes too thick, add a tablespoon or two of water and toss until it reaches your desired consistency.
- Remove from the heat. Toss with the sliced green onions and sprinkle with black sesame seeds.