Try this quick family dinner the next time you're craving fresh comfort food—and want to please the entire family! You can add a protein to this dish if you'd like. See the Notes for options.
Prepare the noodles according to package directions. Drain.
Meanwhile, heat the 1 tablespoon sesame oil in a large skillet over medium heat.
Add the vegetables, stir, and cover. Reduce the heat to medium-low and cook for about 6-8 minutes or until soft.
Add the ingredients for the Teriyaki Sauce to a bowl and stir together. (I use a fine microplane to grate the ginger and garlic. To thicken the sauce slightly, stir the corn starch into 2 tablespoons water, then stir into the sauce. When the sauce hits the heat of the pan, it will thicken a little. This is optional, but a nice option.)
Remove the lid and stir in the noodles and sauce.
Serve warm topped with chopped peanuts and fresh lime juice, if desired.
Notes
To make everything easy for younger toddlers to eat, snip the noodles and vegetables with kitchen shears into smaller pieces.
Cut the vegetables to similar sizes to help them cook at the same rate.
Add chicken, shrimp, beef, extra-firm tofu, edamame beans or peas as desired for additional protein. Cook through in the pan, transfer to a plate, then cook the vegetables. Toss back into the pan to mix with the noodles and sauce.
I often start this recipe by making my Sesame Tofu, then adding the veggies to the pan after I flip the tofu over.
Use Thai-style rice noodles, or spaghetti, egg noodles, Ramen noodles or any other similar noodle.
Store fresh ginger in a freezer bag in the freezer and grate it frozen right into the pan (and future recipes) to get the most use out of it.
Top with fresh lime juice, additional soy sauce, and/or chopped peanuts if desired.