Ingredients
4ozsoba noodlesbrown rice noodles, spaghetti or long noodle of choice
2tbspextra-virgin olive oilor avocado oil
1medium red onionor white, halved and thinly sliced
½tspfine sea salt
6cupsmixed vegetablesthinly sliced
½cupteriyaki sauceor more as needed
2tsptoasted sesame oilto taste
1tspsesame seedsplus more for garnish
¼cupgreen onionthinly sliced, for garnish
Preparation
Bring a pot of water to boil and cook the noodles until al dente, according to package directions. Drain and rinse well to remove any excess starch. Set aside.
Meanwhile, warm a large skillet over medium heat. Add the oil, onion, and salt. Cooking, stirring occasionally, for about 4 to 6 minutes until the onion is tender, .
Add the remaining vegetables and cook until they are tender and caramelizing on the edges, stirring every minute or two. Given the volume of vegetables, this will take about 10 to 15 minutes.
Once the vegetables are done, add the noodles and 1/2 cup teriyaki sauce to the pan. Stir to combine, and cook for about 1 minute, just until the ingredients are all warmed through. Feel free to add more teriyaki sauce if you like your noodles extra-saucy.
Remove the skillet from the heat. Add toasted sesame oil, to taste. Add the sesame seeds.
Serve the noodles in bowls with sliced green onion and a little sprinkle of sesame seeds on top. Leftovers keep well, covered and refrigerated, for up to 4 days.
