Speedy Teriyaki Veggie Noodle Bowl
Vegan, nut-free, refined sugar-free
Prep Time: 15 minutes
Cook Time: 20 minutes
Oh, this is so, so good. Packed with veggies, light-on-the-noodles bowl paired with quick and easy Teriyaki sauce. This is a great way to clean out the fridge of veggies using what you have at hand. Make sure you have about 7 cups of veggies altogether! I like to customize this recipe by grilling tempeh and adding it to the bowl.
Teriyaki Sauce Ingredients
• 3 tablespoons rice vinegar
• 3 tablespoons low-sodium tamari
• 1 tablespoon untoasted sesame oil
• 1 tablespoon natural cane sugar
• 2 large cloves garlic, chopped finely or grated on a micro-plane
• 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
Noodle Bowl Ingredients
• 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 stalks celery, 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)
• Sesame seeds, for garnish
1. 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.
2. Prepare the sauce: In a medium bowl, whisk together the sauce ingredients until combined. Set aside.
3. 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.
4. Add the carrots to the skillet and saute another couple minutes.
5. 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.
6. Serve immediately with a garnish of sliced green onion, and sesame seeds.
7. 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 flavor. They contain a little 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.
Yield: 3-4 servings