Speedy Teriyaki Veggie Noodle Bowl

• Vegan

• Produce

  • 3 1/2 cups Broccoli florets
  • 2 Carrots, peeled and julienned (1 1/2 cups, large
  • 3 stalks Celery
  • 3/4 cup Edamame
  • 2 large cloves Garlic
  • 1 1/2 tsp Ginger, fresh
  • 3 Green onions, chopped (1/2 cup

• Condiments

  • 3 tbsp Tamari, low-sodium

• Pasta & Grains

  • 1/2 box Soba noodles

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 tbsp Cane sugar, natural
  • 1 tsp Potato starch or cornstarch
  • 1/2 tsp Red pepper flakes
  • 1 Red pepper, thinly sliced (1 1/3 cups, large
  • 1 Sesame seeds

• Oils & Vinegars

  • 2 tbsp Coconut oil or untoasted sesame oil
  • 3 tbsp Rice vinegar
  • 1 tbsp Untoasted sesame oil

Found on ohsheglows.com

Description

Ingredients

• 3 tablespoons rice vinegar
• 3 tablespoons low-sodium tamari
• 1 tablespoon untoasted sesame oil
• 1 tablespoon natural cane sugar
• 2 large cloves garlic, 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
• 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)
• 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.