Vegan Teriyaki Noodles
My kids claim that this is one of my best recipes ever. I don’t know about that, but it is pretty cool to see two ten year olds and an eight year old devour broccoli and cauliflower (my youngest picked out the red cabbage), and go back for seconds.
1 medium yellow onion, diced
3 cloves garlic, minced
¼ c. canola oil
1 tbsp. toasted sesame oil
6 mini bell peppers, or one small red bell pepper, thinly sliced
1 bag fresh prepared cauliflower, or one small head cut into bite sized pieces
1 bag fresh prepared broccoli, or one small head cut into bite sized pieces
2 c. red cabbage, thinly sliced
1 package prepared gluten free spaghetti, broken in half to shorten the noodles
1 c. gf soy sauce
½ c. gf teriyaki sauce
1 tsp. saracha
¼ cup fresh cilantro, cleaned and chopped
Prepare the noodles according to their directions and set them aside.
In a large sauté pan, over medium heat, cook the garlic, onion, and peppers in the oil for three minutes. Add the cauliflower and continue cooking for three more minutes. Add the broccoli and the cabbage and continue to cook the vegetables over medium heat for three more minutes. Add the noodles, soy, teriyaki, and saracha and cook for about two more minutes until the sauce is well incorporated into the noodles and vegetables. Top this dish with fresh cilantro and enjoy!