Teriyaki Vegetable Stir-Fry
Savory teriyaki medley for you — plain noodles with veggies on the side for them
Adult Version
A vibrant stir-fry of crisp vegetables in a savory homemade teriyaki sauce with sesame seeds and scallions over steamed rice or noodles.
Kid Version
Plain udon or egg noodles with butter, with steamed edamame and carrot sticks on the side. Teriyaki sauce available for dipping.
Instructions
Cook noodles according to package directions. Drain and set aside.
Steam broccoli, carrots, snap peas, and edamame until tender-crisp, about 4 minutes.
Set aside 1/3 of the plain steamed vegetables and 1/3 of the plain noodles for the kids. Toss their noodles with butter and a tiny pinch of salt. Arrange the steamed veggies in separate groups on their plate (not mixed together). Offer a small dish of mild soy sauce for dipping — kids often eat more when they can dip.
Heat vegetable oil in a wok or large skillet over high heat. Add garlic and ginger, stir 30 seconds. Add the remaining vegetables and stir-fry 2-3 minutes.
Mix soy sauce, mirin, rice vinegar, and sesame oil. Pour over the vegetables. Add the remaining noodles and toss everything together for 2 minutes.
Serve the adult stir-fry topped with sesame seeds, sliced scallions, and sriracha if desired.
Ingredients
Shared (Both Versions)
- 1 lb udon or egg noodles
- 2 cups broccoli florets
- 2 carrots, sliced
- 1 cup snap peas
- 1 cup edamame (shelled)
- 2 tbsp vegetable oil
Standard Version
- 1/4 cup soy sauce
- 2 tbsp mirin
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- Sesame seeds and scallions
- Sriracha (optional)
Adapted Additions
- 2 tbsp butter
- Mild soy sauce for dipping
- Sesame seeds (optional topping)
Adaptation Tips
- •Edamame is a fun finger food that most kids enjoy — let them pop the beans out of the pods
- •Buttered noodles are a classic safe food that pairs well with any side vegetable
- •Keeping vegetables separate and identifiable reduces anxiety for picky eaters