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A Flavorful Vegan Teriyaki Noodle Bowl Recipe

Vegan Teriyaki Noodle Bowl made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

  • 200 g rice noodles
  • 1 cup broccoli florets
  • 1 bell pepper sliced
  • 1 carrot julienned
  • 1 cup snap peas
  • 3 tablespoons soy sauce
  • 2 tablespoons maple syrup
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • 1 tablespoon sesame seeds
  • 2 green onions chopped

Instructions

  • Prepare the rice noodles according to package instructions.
  • In a large skillet, heat sesame oil over medium heat.
  • Add the broccoli, bell pepper, carrot, and snap peas to the skillet, stirring frequently.
  • In a small bowl, whisk together soy sauce, maple syrup, and cornstarch until smooth.
  • Pour the sauce mixture over the sautéed vegetables in the skillet and stir to combine.
  • Add the cooked rice noodles to the skillet and toss everything together.
  • Serve hot, garnished with sesame seeds and chopped green onions.