Teriyaki Udon Veggie Delight

This easy and quick-to-make dish is ready in under 30 minutes, making it perfect for busy weeknights or whenever you're craving a delicious meal without the hassle.

Indulge in the tantalizing flavors of our Teriyaki Udon Veggie Delight, a vibrant fusion of savory teriyaki sauce, wholesome udon noodles, and an array of crisp, colorful veggies. Not only does this delightful stir-fry satisfy your taste buds, but it also nourishes your body with an abundance of vitamins, minerals, and antioxidants from the fresh vegetables. Enjoy the goodness of bok choy, broccoli, red peppers, and more, all bursting with essential nutrients to support your well-being. Whether you're looking for a quick and nutritious dinner option or seeking to boost your veggie intake, our Teriyaki Udon Veggie Delight is sure to hit the spot. Dive into a bowl of flavor and nutrition today!

*Please see Recipe Notes for gluten-free option

Ingredients:

• 1 or 2 packets of thawed (vacuum-packed noodles) Udon noodles, depending on how many noodles you want.

• 3 cups assorted veggies (sliced yellow onion, red peppers, bok choy, broccoli, zucchini, mushrooms)

• 1/2 cup Shelled edamame soybeans

• Chopped green onions for garnish

For the Teriyaki Sauce:

• About 1/4 cup liquid aminos, tamari, or soy sauce

• 2 tbsp honey or coconut sugar

• 2 tbsp rice vinegar

• 1/4 tsp sesame oil

• 2 cloves garlic, minced

• 1 tbsp cornstarch

• 4 tbsp water

• Optional: minced ginger and red pepper flakes, to taste

Directions:

• If you forgot to thaw the udon noodles, don't worry! Simply cook them according to the package instructions, drain, and set aside. If you've already thawed your noodles, congratulations on planning ahead! Give yourself a pat on the back and proceed with the recipe.

1. In a small bowl, whisk together the liquid aminos (or soy sauce), honey (or coconut sugar), rice vinegar, sesame oil, minced garlic, cornstarch, and water to make the teriyaki sauce. Add minced ginger and red pepper flakes if desired. Adjust seasoning to taste.

2. Heat a large skillet or wok over medium-high heat. Add a splash of oil and sauté the prepared veggies until tender-crisp.

3. Add the shelled edamame soybeans and the udon noodles to the skillet and stir to combine.

4. Pour the prepared teriyaki sauce over it all. toss everything together until well combined.

5. Cook for a few minutes until the sauce thickens, coats the veggies evenly, and everything is heated through.

6. Serve the veggie udon stir-fry hot, garnished with chopped green onions. Add a dash of love and enjoy your flavorful homemade teriyaki creation!

Recipe Notes:

*I used vacuum-packed udon noodles that are pre-cooked and sealed fresh in individual packets. You can find these in the refrigerated or frozen section of Asian grocery stores. You can also use dried udon noodles. Simply cook them according to their directions and proceed with the recipe.

*For a gluten-free option, substitute the udon noodles with gluten-free noodles such as rice noodles or buckwheat noodles. Also, ensure that all the ingredients used in the teriyaki sauce, such as tamari instead of soy sauce and gluten-free cornstarch, are certified gluten-free. This modification allows individuals with gluten sensitivities or celiac disease to enjoy this delicious dish without any concerns about gluten content.