Friday, December 9, 2011

Teriyaki Vegetable Stir-Fry

Adapted from Betty Crocker and Mark BIttman

  • 1-2 tablespoons oil
  • 2 cloves garlic, minced
  • 1 onion, diced (about 2 cups)
  • 4 carrots, sliced thin or into matchsticks
  • 1 medium daikon, sliced thin or into matchsticks
  • 1 bok choy, leaves separated from stems; leaves sliced and stems cut 1/4 inch thick
  • 1-5 ounce bag Japanese curly noodles, broken into small pieces and prepared according to package directions
  • 1/2 cup teriyaki sauce
  • Heat oil in large pot; saute garlic and onion for 1 minute
  • Add carrots and saute another minute
  • Add bok choy stems and daikon and cook for 3 minutes or until tender crisp
  • Add 1/2 cup water and bring to a boil, also bring cooking water to boil for noodles
  • Stir in bok choy leaves and cook for 3 minutes while broken noodles cook separately
  • Stir in drained and rinsed noodles
  • Stir in teriyaki sauce


  1. Yum! I just did a stir fry last night--we so love the veggies and teriyaki sauce. I've never used the curly noodles! Hooray, new idea! Thanks for sharing!

  2. You are very welcome, Kelly. I love noodles in any form so that was right up my alley! The Betty Crocker version called for instant ramen noodles but ewwwwww, have you read the ingredients in those? The Japanese curly noodle ingredients looked much better.