Quick Vegetable & Noodle Bowl with Homemade Teriyaki Sauce
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
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.