We all have those go-to meals, don't we? Vegetable Teriyaki Stir Fry is my fail-safe crowdpleaser and a dish I know can be whipped up in less than 15 minutes.
I've used the Passage to Asia Teriyaki Chicken Sauce to make a punchy, sweet and sticky classic Japanese vegetable teriyaki stir-fry. The sauce is thick and glossy and sticks to the noodles and veg really well and it's vegetarian-friendly which makes it super versatile.
Learning to Cook a Vegetable Teriyaki Stir-Fry
Growing up my parents made sure that my sister and I would be capable of cooking for ourselves when the time came to leave the family home. One of the meals we regularly helped to make was a vegetable teriyaki stir-fry. I've carried on the tradition of making sure my kids eat their vegetables and perhaps, more importantly, know how to cook them.
Getting the Children Involved in Cooking
I chop and grate loads of rainbow veggies for the stir-fry and lay them all out on a platter. I cook the noodles first, then heat up the wok and the kids line up one at a time and throw in handfuls of the vegetables they want and help me to stir-fry it all. In my experience children are far more likely to appreciate and enjoy vegetables if they have a hand in the cooking process.
As for trying different cuisines, sauces like the ones on offer from Passage Foods are fantastic; they are a great introduction to garlic and ginger with just the right amount of spice. And as everything is cooked separately you can add chilli to your own stir-fry without the children complaining it's too hot!
So, heat up your woks and let's make this Vegetable Teriyaki Stir-Fry!
Ingredients
- 200g Soba Noodles
- 4 tablespoons vegetable oil
- 2 red peppers, sliced
- 1 medium size head of broccoli, cut into florets
- 1 large red onion, sliced
- 2 large handfuls of mangetout, sliced
- 1 large carrot, grated into ribbons
- 2 large handfuls of bean sprouts
- 2 pak choi, sliced
- 2 spring onions, sliced
- 200g pouch of Passage to Asia Teriyaki Chicken Stir-Fry Sauce
- 1 red chilli, deseeded and sliced (to serve, optional)
- 1 lime, cut into wedges (to serve)
Instructions
- Prepare noodles as per the packet instructions, set aside.
- If making one stir-fry at a time heat a tablespoon of oil in a large wok and once hot, add the vegetables. Stir-fry for 3-4 minutes, add a quarter of the noodles and stir-fry for a minute or two.
- Pour stir-fry sauce into the wok and toss through the vegetables and noodles.
- Reduce heat to low and continue to stir-fry for 2-3 minutes.
- Serve immediately with a squeeze of lime and a few slices of chilli.
I hope you love this Vegetable Teriyaki Stirfry as much as we do, it's incredibly tasty and authentic and super quick and easy to prepare.
Passage to Asia have a variety of sauces, which one will you try first?
- Available at Sainsbury's: Passage to Asia Satay Chicken stir-fry sauce, Passage to Asia Massaman curry sauce, Passage to Asia Thai Basil & Sweet Chilli Chicken stir-fry sauce.
- Available at Tesco: Passage To Asia Teriyaki Chicken stir-fry sauce, Passage To Asia Satay Chicken stir-fry sauce, Passage To Asia Tamarind Lime And Chilli sauce.
*This post was commissioned by Passage Foods
Vegetable Teriyaki Stir-Fry
A punchy, sweet and sticky classic Japanese vegetable teriyaki stir-fry. The sauce is thick and glossy and sticks to the noodles and veg really well and it's vegetarian-friendly which makes it super versatile.
Ingredients
- 200 g Soba Noodles
- 4 tablespoons vegetable oil
- 2 red peppers, sliced
- 1 medium size head of broccoli, cut into florets
- 1 large red onion, sliced
- 2 large handfuls of mangetout, sliced
- 1 large carrot, grated into ribbons
- 2 large handfuls of bean sprouts
- 2 pak choi, sliced
- 2 spring onions, sliced
- 200 g pouch of Passage to Asia Teriyaki Chicken Stir-Fry Sauce
- 1 red chilli, deseeded and sliced (to serve, optional)
- 1 lime, cut into wedges (to serve)
Instructions
- Prepare noodles as per the packet instructions, set aside.
- If making one stir-fry at a time heat a tablespoon of oil in a large wok and once hot, add the vegetables. Stir-fry for 3-4 minutes, add a quarter of the noodles and stir-fry for a minute or two.
- Pour stir-fry sauce into the wok and toss through the vegetables and noodles.
- Reduce heat to low and continue to stir-fry for 2-3 minutes.
- Serve immediately with a squeeze of lime and a few slices of chilli.
Nutrition Information:
Yield: 4 Serving Size: 1 gramsAmount Per Serving: Calories: 425Total Fat: 15gSaturated Fat: 11gUnsaturated Fat: 0gSodium: 686mgCarbohydrates: 57gFiber: 7gSugar: 10gProtein: 15g
Michelle
This looks so colourful and tasty. You can't beat a good stir-fry, such a quick and healthy dinner for the whole family x
Danielle Wolter
What an awesome quick and easy family meal!
Ben Myhre
That sauce packet makes it look like stirfry is so easy! I am going to have to give them a try. Also, your stir-fry looks wonderful and colorful.
Danielle
We always make something similar when we feel like we need a veggie boost.
Tayler Ross
I love all of those bright colors and flavors! Making this for dinner this week!