This stir-fry is on the table super fast thanks to quick-cooking vegetables, par-cooked noodles, cooked shrimp and teriyaki sauce.
4 tablespoons peanut oil, divided
1 small onion, sliced
1 (1 inch) piece fresh ginger, peeled and sliced
1 medium zucchini, diced
1 medium summer squash, diced
1 cup cherry tomatoes
1 pound cooked medium shrimp
14 ounces stir-fry soba noodles
¼ cup teriyaki sauce
1 tablespoon reduced-sodium soy sauce
Sliced scallions and sesame seeds for garnish
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