Whenever I'm looking for a really quick and easy meal, I always tend to turn to stir-frys. A lot of my vegan/vegetarian friends keep large bags of frozen vegetables in their freezer for times they want to throw a stir-fry together, but I prefer just making a quick supermarket trip on the way home to pick up whatever vegetables I might want to use in mine. The following recipe is a classic noodle stir-fry with a teriyaki twist. Add any type of protein or your own vegetables of choice, it's all up to you!
Speedy Veggie 'n Brown Rice Noodle Bowl with Homemade Teriyaki Sauce
(From Oh She Glows)
Makes 2 - 3 servings
To Make the Sauce -
4 1/2 tablespoons seasoned rice vinegar
1/4 cup + 2 tablespoons coconut aminos (see note)
1 tablespoon sesame oil
3 to 4 1/2 teaspoons coconut sugar (or granulated sugar of choice), to taste
2 small cloves garlic, minced
1 1/2 teaspoons minced fresh ginger
1/4 teaspoon red pepper flakes
Fresh ground black pepper, to taste
To Make the Noodle Bowl -
3 ounces/85g gluten-free brown rice soba noodles (or soba noodles of choice)
1 tablespoon coconut or olive oil
2 1/2 cups broccoli florets, chopped small
3 celery stalks, chopped
3/4 cup shelled frozen edamame
2-3 medium carrots, julienned
2-3 green onions, thinly sliced
1-2 teaspoons sesame seeds, for garnish
1) In a medium bowl, whisk together the sauce ingredients until combined. Set aside.
2) Bring a medium pot of water to a boil. Meanwhile, preheat a large skillet or wok over medium-high heat. Add the oil and coat the pan. Add the broccoli florets, celery, and 2 tablespoons of Teriyaki sauce and saute for about 7-9 minutes, reducing heat if necessary.
3) When the water boils, add the noodles and reduce heat to medium-high. Cook the noodles as instructed on the package directions (about 4-5 minutes for most soba rice noodles). Drain.
4) Add the frozen edamame and julienned carrots to the skillet and saute another 5 minutes, or until the edamame is heated throughout.
5) Stir the drained noodles into the stir-fry mixture along with 2/3 of the Teriyaki sauce. Cook for a couple minutes and then serve immediately with a garnish of sliced green onion and sesame seeds.
6) 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. Pour on the leftover dressing and toss to coat. Heat over medium until heated throughout and serve immediately.