- 4 oz. ounces mushrooms, about 5 to 6
- 6 oz. broccoli florets
- 1 red bell pepper
- 1 medium carrot
- 1 tablespoon olive oil
- 8 oz. Buckwheat ramen noodles
- 4 oz. teriyaki sauce
- 2 to 3 cloves garlic, minced
- 2 tablespoons toasted sesame oil
- sriracha sauce
- 1 Scallion, green top sliced for garnish
- Multicolor sesame seeds
Stem mushrooms and cut into strips, about ¼ inch. Discard the stems.
Slice and cut carrots into julienne strips. I like to use a handy-dandy julienne veggie peeler.
Stem, seed, and slice red bell pepper into ¼ inch strips. Halve the strips.
Cut broccoli into bite-sized pieces.
Bring water to a boil in a stock pot and prepare noodles while sautéing veggies. Toss with a bit of oil, set aside and keep warm in a large bowl.
In a large skillet, (I used non-stick), over medium heat add olive oil, mushrooms, and broccoli, sauté until veggies start to become tender, about 2 to 3 minutes. Transfer veggies to a large bowl.
Return skillet to burner, add more oil if needed, sauté red bell peppers 1 to 2 minutes, add carrots to pan and continue to sauté another minute or so. Add peppers and carrots to bowl with mushrooms and broccoli.
Add teriyaki sauce, garlic, sesame oil, and 3 tablespoons of water to skillet, stir to combine. When sauce starts to bubble, add all of the veggies back to skillet. Stir to coat.
Transfer veggies to bowl with pasta and toss together. Season to taste with sriracha.
Serve garnished with sliced scallions sesame seeds.
- Serving Size: 1 1/2 cup
- Calories: 264kcal
- Sugar: 5g
- Sodium: 1442mg
- Fat: 14g
- Saturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0