You’ll Want to Make This Veggie Teriyaki Stir Fry for Dinner Tonight!

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Do you have lots of leftover veggies sitting in your fridge? Well, don’t let them go to waste! You can use them to make Cookie + Kate’s veggie teriyaki stir fry, which is a healthier way to enjoy your favorite take-out meal. This stir fry is loaded with veggies and it’s super easy to make.


  • 4 ounces soba noodles, brown rice noodles, spaghetti, or other long noodles
  • 2 tablespoons extra-virgin olive oil or avocado oil
  • 1 medium red or white onion, halved and thinly sliced
  • 1/2 teaspoon fine sea salt
  • 6 cups thinly sliced mixed vegetables
  • 1/2 cup teriyaki sauce or more as needed
  • 1 to 2 teaspoons toasted sesame oil, to taste
  • 1 teaspoon sesame seeds, plus more for garnish cup 
  • 1/4 cup thinly sliced green onion, for garnish


  1. Boil a pot of water and cook the noodles according to the package, until they’re al dente. To remove starch, drain and rinse them, and then set them aside.
  2. Over medium heat, warm a large skillet and add olive oil, onion, and salt. Cook, until the onion is tender, about 4 to 6 minutes. Make sure to stir occasionally.
  3. Throw in the rest of the vegetables and cook until they’re tender and caramelizing on the edges for about 10 to 15 minutes. Stir them every minute or two.
  4. When the vegetables are done, add the noodles and 1/2 cup teriyaki sauce to the skillet. Stir and cook until the ingredients are warmed through, around 1 minute.
  5. Remove the skillet from the heat and add toasted sesame oil, to taste. Toss the oil with the noodles and the veggies and add the sesame seeds.
  6. Serve the stir fry in bowls. Top the bowls with sliced green onions and a sprinkle of sesame seeds.