Speedy Teriyaki Veggie Noodle Bowl
Vegan, nut-free
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A veggie-packed, light-on-the-noodles noodle bowl that's paired with a quick and easy homemade Teriyaki sauce. Go ahead and customize this noodle bowl with whatever veggies you have on hand to use up. To add protein to this recipe, try adding edamame or pan-fried tofu.
Yield
4 small servings
Prep Time
15 Minutes
Cook time
20 Minutes
Total Time
35 Minutes
Ingredients:
For the Teriyaki Sauce:
- 3 tablespoons (45 mL) rice vinegar
- 3 tablespoons (45 mL) low-sodium tamari
- 1 tablespoon (15 mL) untoasted sesame oil
- 1 tablespoon natural cane sugar
- 2 large garlic cloves, grated on microplane
- 1 1/2 teaspoons minced fresh ginger
- 1/2 teaspoon red pepper flakes (use less for less heat)
- Freshly ground black pepper, to taste
- 1 teaspoon potato starch or cornstarch
For the noodle bowl:
- 1/2 box (4-oz/115g) soba noodles*
- 2 tablespoons coconut oil or untoasted sesame oil
- 3 1/2 cups broccoli florets (1/2 large bunch)
- 3 celery stalks, chopped (1 1/4 cups)
- 1 large red pepper, thinly sliced (1 1/3 cups)
- 2 to 3 large carrots, peeled and julienned (1 1/2 cups)
- 3 to 4 green onions, chopped (1/2 cup)
- 3/4 to 1 cup shelled edamame (optional, thaw if frozen)
- Sesame seeds, for garnish
Directions:
- Bring a medium pot of water to a boil. Add the noodles and reduce heat to medium-high. Cook the noodles as instructed on the package directions. Drain and rinse with cold water.
- Prepare the sauce: In a medium bowl, whisk together the sauce ingredients until combined. Set aside.
- For the noodle bowl: Preheat an extra-large skillet or wok over medium-high heat. Add the oil and coat the pan. Add the broccoli florets, celery, and red pepper, and saute for about 7-10 minutes, until almost tender. Stir frequently, and reduce heat if necessary.
- Add the carrots and edamame (if using) to the skillet and saute another couple minutes.
- Stir the drained noodles into the stir-fry mixture along with all of the Teriyaki sauce. Cook for a couple minutes until the sauce thickens slightly and the carrots soften a bit.
- Serve immediately with a garnish of sliced green onion, and sesame seeds.
- Store leftovers in a container in the fridge for 1- 2 days. To re-heat leftovers, add them into a skillet with a bit of oil. Heat over medium until heated throughout, season to taste, and serve.
- I use spelt buckwheat noodles as I love the flavour. They contain gluten, however. For a gluten-free option, use gluten-free soba noodles that contain 100% buckwheat (or a mix of buckwheat and rice). Be sure to check the label as many buckwheat noodles contain wheat.