Make this quick and delicious vegetarian stir-fry with noodles for dinner tonight! It’s a healthier spin on take-out that is easily made vegan and/or gluten free (see notes). Recipe yields 4 main dish servings.
*Vegetable suggestions: Aim to slice your veggies into 1/4-inch wide strips for even cooking. Use any combination of portobello or baby bella mushrooms, bell pepper, snap peas (halved vertically), cabbage, carrot (cut thin on the diagonal), or kale.
Make it vegan: Make or buy vegan teriyaki sauce. My teriyaki sauce recipe has a vegan option (simply use maple syrup instead of honey).
Make it gluten free: Be sure to use gluten-free teriyaki sauce (most aren’t gluten free, but my recipe has a gluten-free option). Also choose gluten-free noodles, such as brown rice noodles (available at Whole Foods) or spaghetti noodles (I’d probably use a corn and quinoa blend because they tend to retain their shape better than others).