New dinner: May 2016

Natalie came back from a trip to Disneyland and wanted "not junk food."  She is my vegan who loves veggies.  She found this recipe on Oh She Glows and we made it together.  It was Mother's Day, and I could have gotten out of making dinner, but I like cooking with my girls! 

 

We used whole wheat cappelini ('cause we had it--you can use whatever you like) and broccoli, carrots, edamame, red pepper and green onions all sliced up.

(It's hard to tell the red pepper from the carrots, but it there is red pepper in there!)

What we did:

Chopped the veggies (use any you like!).

Cooked our noodles and set aside.

Mixed up the Teriyaki Sauce.

1/8 cup rice vinegar
1/8 cup apple cider vinegar

1/4 cup tamari (low sodium is good)

1 tablespoon (maybe slightly less) untoasted sesame oil

2 tablespoons maple syrup (slightly more actually)

2 cloves garlic finally chopped

1/2 - 1 teaspoon red pepper flakes (use less for less heat)

1 teaspoon cornstarch (or some thickening if you want, not essential)

Then we cooked the chopped veggies in a large skillet (I don't have a wok) with sesame oil.  We cooked the broccoli, carrots, and edamame for about 6 minutes, then the red pepper and cooked for another couple minutes, and then the green onions at the end.

We added some of teriyaki sauce stirred, added noodles, stirred, added sauce, stirred ... you get the picture, until we had as many noodles in the pan as we wanted.

I made a second batch of the teriyaki sauce and cooked some more noodles without veggies for Kira, my vegan who doesn't like vegetables.  (She drank her Kale smoothie with dinner.)

We'll definitely make this again!  All 5 liked it (in some form).