MENUS Teriyaki Noodles

Speedy Teriyaki Noodles


  1. 8 ounces brown rice noodles
  2. 4 green onions
  3. 2 carrots
  4. 1 1/2 cups shelled edamame
  5. 1 pound celery stalks
  6. 1 pound broccoli florets
  7. 1 knob fresh ginger
  8. 4 garlic cloves, peeled
  9. 6 teaspoons raw sugar
  10. 1/2 teaspoon crushed red pepper
  11. 2 tablespoons sesame seeds
  12. 9 tablespoons rice vinegar*
  13. 3/4 cup tamari*
  14. 2 tablespoons sesame oil*
  15. black pepper, to taste**
  16. 2 tablespoons olive oil**
  17. * sauce mix
  18. ** not included


  • Servings: 4
  • Prep & Cook Time: 30
  • Heart healthy


  • Calories: 540
  • Fat: 19
  • Carbohydrates: 75
  • Protein: 19

We think you’ll love this Speedy Teriyaki Bowl that has a great blend of vegetables and noodles accompanied by a really wonderful teriyaki sauce that you’ll make yourself (with our simple instructions!). When you crave something comforting, but you’re pressed for time, this meal will soon become your go-to noodle dish!


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Prepare. Rinse and dry all produce. Peel and mince the ginger, finely mince the garlic. Chop the celery stalks and green onion, discarding the bulbs. Peel and thinly slice the carrot.

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Make the sauce. In a small bowl whisk together the sauce mix of rice vinegar, tamari, and sesame oil, raw sugar, minced garlic, ginger, and red pepper flakes. Add black pepper, to taste, and set aside.

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Heat olive oil in a large pan or wok over medium high heat. Add the broccoli, celery, and 2 tablespoons of prepared sauce, sautéing for about 7 minutes. Add carrots and edamame until completely cooked through, another 5 minutes.

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Meanwhile, bring a large pot of water to a boil. Add the noodles, cooking until soft, about 4-5 minutes. When done, drain the noodles.

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Add the noodles to the vegetable mixture and remaining prepared sauce, cooking for another 2 minutes.

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Dole the noodle mixture out onto plates, topping with sliced green onion and sesame seeds. Serve warm and enjoy!