Teriyake Noodles stir Fry


for teriyake souce:

125 ml (1/2 Cp) Coy Sauce

3 tsp maple syrup

2 Tb sesame oil

2 Tb rice vinegar

1 Tb tapioca starc

180 ml (2/3 Cup) water

In a small pan mix together all the ingredients and bring to a boil, whisking constantly. When boiled, reduce the heat to low and boil for 2 more minutes whisking constantly. Let cool.


organic protein pasta cooked al dente

2 garlic cloves minced

2 cm ginger root peeled and cut into sticks

red bell pepper cut into thin sticks

broccoli florets

cauliflower florets

corn seeds from a cob

zucchini cut unto sticks

carrots cut into thin sticks

quartered button mushrooms


to serve: toasted sesame seeds


Heat oil in a wok or big frying pan. Add garlic and ginger, stir and let cook for about 2 minutes. Add bell pepper, stir for 1 minute, Add broccoli and cauliflower, 1/4 Cup water and stir for 2 minutes. Add the rest of the vegetables and stir fry for a couple of minutes until shiny and al dente. Season with salt. Add some teriyaki sauce, stir with vegetables and add pasta. Stir well. Add more sauce, if necessary. Sprinkle with sesame seeds. 

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