Vegan Teriyaki Noodles
Looking for a quick and healthy dinner idea? These vegan teriyaki noodles are just what you need! Packed with protein, lots of veggies and paired with gluten-free rice noodles. There is so much flavour from the teriyaki bites, which also add all of the delicious flavours from the sauce.
Ingredients
- 200 g rice noodles
- 2 tbsp avocado oil
- 1 package VG Gourmet teriyaki bites
- 1 whole bell pepper, diced
- 1 cup frozen peas
- 1 cup edamame, frozen
- 1/4 cup water
- 1/4 cup soy sauce
- green onion, chopped, to garnish
- sesame seeds, to garnish
Instructions
- Boil water in a kettle, then transfer to a large pot. Place your rice noodles inside and let them sit for 10 minutes or until fully cooked. Drain, rinse under cold water and place back in the pot. Set aside.
- To a large pan, add avocado oil and cook the VG Gourmet Teriyaki Bites for 5-10 minutes on medium heat.
- When Teriyaki bites are almost fully cooked, add frozen vegetables and continue cooking for 10 minutes.
- Add diced bell pepper, water, and soy sauce and stir until well combined. Let everything cook together for another 5-8 minutes. Take off the heat.
- Transfer drained noodles to the teriyaki mixture and mix until noodles are well coated in the sauce.
- Add teriyaki noodles to a bowl and garnish with chopped green onion and sesame seeds before enjoying.
Notes
How to store: Place noodles in an airtight container and store in the fridge for up to one week.