These easy Teriyaki Noodles are made with tender shiitake mushrooms and bok choy before they’re tossed in a homemade teriyaki sauce. It’s a quick and tasty dinner that’s ready in 15 minutes!
- 8 oz. brown rice noodles see notes
- 1 tablespoon olive oil
- 8 oz. shiitake mushrooms
- 1 head bok choy chopped
- 3 garlic cloves minced
- 1 scallion chopped
- 1 teaspoon sesame seeds optional
for the sauce:
- 1/4 cup soy sauce
- 2 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 2 teaspoon cornstarch
Cook the noodles according to the instructions on the package. Drain, then rinse under cold water; set aside.
Next, heat the oil in a large skillet over medium heat, then add the mushrooms and sauté for 2-3 minutes. Then, add the bok choy and garlic and sauté for 1-2 minutes until the bok choy has wilted and the garlic is fragrant.
While the mushrooms are cooking, make the sauce: whisk the soy sauce, maple syrup, vinegar, and cornstarch together in a small bowl and set aside.
Transfer the noodles into the skillet, reduce the heat to medium-low, then pour the sauce into the skillet. Use kitchen tongs to toss everything together until the sauce thickens and everything is coated. NOTE: if the sauce isn't thickening, turn the heat back up to medium.
Remove skillet from the heat and garnish the noodles with scallions and sesame seeds. Enjoy!
*Calories are per serving and are an estimation; serving size is 2-4
*If you don't want to use brown rice noodles, use lo mein or pad thai noodles instead
Calories: 327kcal | Carbohydrates: 63g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 964mg | Potassium: 775mg | Fiber: 8g | Sugar: 11g | Vitamin A: 9413IU | Vitamin C: 96mg | Calcium: 247mg | Iron: 2mg