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Homemade Teriyaki Brown Rice Pasta Stir Fry

Take advantage of fresh spring vegetables in a super easy Homemade Teriyaki Brown Rice Pasta Stir Fry! While my kids might turn their nose up to a plate full of vegetables, they seem to fight over seconds of this stir fry. Crunchy veggies, protein, homemade teriyaki sauce, and jovial brown rice pasta – it’s a winning combination. Switch out the veggies and protein to your liking, and you’ll have a refreshing dinner on the table in less than 30 minutes.


Homemade Teriyaki Brown Rice Pasta Stir Fry


  • 5 tablespoons gluten free soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon minced ginger
  • 2 teaspoons corn starch (optional)
  • ½ cup pasta cooking water
  • 2 cups shredded cabbage
  • 2 carrots, cut in julienne strips or 1/4-inch slices
  • ½ cup green beans, cut in julienne strips or 1/4-inch slices
  • ½ cup fresh or frozen peas
  • 6 asparagus, cut in julienne strips or 1/4-inch slices
  • 2 celery ribs, cut in julienne strips or 1/4-inch slices
  • 1 small spring onion, cut in julienne strips or 1/4-inch slices
  • 2 tablespoons sunflower or vegetable oil of choice
  • 1 pound ground pork, chicken, turkey or protein of choice (may be omitted)
  • 12 oz. jovial brown rice spaghetti


  1. In a medium bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, and ginger.
  2. Bring 3 quarts of water to a rolling boil in a stockpot. Add 1 tablespoon of salt to the water (or to taste.)
  3. Soak prepared vegetables in cold water.
  4. Heat a large skillet on medium heat. Add 1 tablespoon of sunflower oil. Drain vegetables in a colander, then add to the oil. Season lightly with salt. Cook on medium-high heat for 1 minute, stirring constantly. Transfer the vegetables to a serving dish.
  5. Cook pasta according to instructions, reserving 1 cup of cooking water before draining.
  6. While the pasta is cooking, place the skillet back on the burner on medium heat, add the remaining tablespoon of sunflower oil and the meat. Cook on medium heat for 2-3 minutes until cooked through, stirring constantly, adding pasta cooking water if the meat begins to burn. 
  7. Mix the corn starch with 1 tablespoon of pasta cooking water until dissolved.
  8. Once the meat is thoroughly cooked, add the teriyaki sauce, corn starch mixture and ½ cup of pasta cooking water and cook until the sauce begins to thicken.
  9. Toss in vegetables.
  10. Drain the pasta, and add to the skillet, cooking for about 30 seconds, until all the ingredients are mixed well and the sauce has coated the noodles.
  11. Serve immediately.


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