I grew up in Federal Way, Washington where it’s debatably the home of the best teriyaki in the state. I would probably hit up a teriyaki joint 1-3x a week during high school after soccer practice. It never got old to me.
When I started learning that healthy food makes my body feel and work better as an adult, the frequency of fast-food teriyaki meals lightened up exponentially.
Traditional teriyaki sauce is loaded with processed sugar and sodium, and offers very little nutrients.
But, my love for it runs deep, and now that I’ve become more confident in the kitchen, homemade teriyaki sauce that does offer health benefits is a staple.
This teriyaki fish and veggie stir fry recipe walks you through making the sauce, cooking the fish, sautéing the veggies and enjoying it alongside buckwheat noodles. However, this recipe is versatile. You could use the sauce for chicken, beef, salmon or even tofu! The veggies are of course interchangeable, and you can always go more classic with some regular rice.
And you know I can’t put a recipe up here that doesn’t support your gut!
This sauce has chickpea miso and apple cider vinegar, both fermented foods that contain probiotic bacteria. It also has fresh garlic and ginger, natural prebiotics, and is cooked up with fiber rich veggies. Even the buckwheat noodles get in on the gut supporting action with their prebiotic filled fiber. They are naturally gluten free, which you wouldn’t think as they have “wheat” in their name, and are some of the quickest cooking noodles you can find!
Makes about 4 servings, takes about 30 minutes