Name: Teriyaki Noodles
Prep time: 7 min
Cook time: 17 min
Total time: 25 min
Yield: 5 servings
Ingredients: 0.33 cup low sodium soy sauce (*tamari for gluten free); 0.25 cup seasoned rice vinegar; 0.25 cup brown sugar; 1 tsp sesame oil; 3 cloves garlic (minced); 1 tbsp fresh grated ginger; 2 tbsp cornstarch; 0.25 cup water; 8 oz ramen noodles (Asian stir fry noodles, seasoning packets discarded); 2 cups broccoli florets; 1 null carrot (peeled and sliced); 2 null green onions (chopped); null to_serve sesame seeds; null to_garnish hot sauce; null optional marinated tofu (for added protein)

Instructions

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1

Make the Teriyaki sauce: In a small pot, whisk together the low sodium soy sauce (0.33 cup), seasoned rice vinegar (0.25 cup), brown sugar (0.25 cup), sesame oil (1 tsp), garlic (3 cloves), and fresh grated ginger (1 tbsp) over medium-high heat until it starts to bubble. Mix the cornstarch (2 tbsp) and water (0.25 cup) together in a small bowl, then add to the pot, whisking until the sauce thickens slightly. Remove from heat.
2

Cook the noodles: Boil the ramen noodles (8 oz) according to package instructions. Drain and set aside.
3

Cook the vegetables: In the same pot you used to boil the noodles, add the broccoli florets (2 cups), carrot (1), and water (0.5 cup). Turn the heat to high and cover, steaming for 3-4 minutes until the vegetables have softened and most of the water is gone.
4

Combine: Turn off the heat and add the cooked [ramen noodles] and [teriyaki sauce] to the pot with the [vegetables]. Stir to coat everything well. Serve sprinkled with [sesame seeds], [green onions] and [hot sauce], as desired.