When a craving hits, we do not mess around! We had a taste for a big ole’ teriyaki bowl and as much as we wanted to be lazy and order from our go-to Chinese delivery restaurant, we knew we would be feeling like poo right after eating it. So what did we do? We rummaged through our fridge and pantry (trying to avoid going to the grocery store, of course) and found all the ingredients we needed to make a teriyaki bowl…SCORE! 
But the only thing missing was rice. Luckily we had some soba noodles and at this point, we knew anything would do. We basically used all the veggies we had in our fridge to make this as healthy as possible. Thirty minutes later, viola, we fixed our craving and it was delicious!
This bowl is perfect for all of our vegetarian friends since it is loaded with plant-based protein. One source of the protein comes from the soba noodles. One cup of cooked soba noodles contains 6 grams of protein and also contains other great nutrients. It is high in soluble fiber and a great source of Thiamin, a B vitamin that is needed for energy metabolism and healthy cell growth and function. The second source of protein comes from the edamame. One cup of cooked edamame approximately provides a whopping 18.5 grams of protein! Edamame is also rich in several vitamins and minerals, especially vitamin K and folate.
We also stepped our game up a notch and made our own teriyaki sauce. By doing this we were able to eliminate a good amount of sodium (say goodbye to waking up with puffy fingers) and sugar and just keep the flavors we love!
Teriyaki Noodle Bowl
- Total Time: 30 minutes
- Yield: serves 4
- Category: Recipes, Dinner, Lunch
Description
This Teriyaki Noodle Bowl is just what you need when craving takeout! It tastes so much better and is WAY better for you!
Ingredients
6–8 ounces Soba noodles*
5 ounces sliced Shiitake mushrooms
2 cups broccoli florets
1 1/2 (1/5) cups green beans
1 yellow squash
1 red pepper
1/2 cup edamame, shelled
crushed red pepper (optional)
Teriyaki Sauce:
1/4 cup Tamari (gluten-free soy sauce)
1 Tablespoon Rice Wine Vinegar**
1/2 T honey (if vegan, sub agave or maple syrup)
2 cloves garlic minced (or 1 teaspoon)
1 tsp. sesame oil
1/4 cup vegetable broth
1/2 Tablespoon minced ginger
1/2 tablespoon cornstarch (sub: arrowroot if grain-free)
Instructions
1.) Add about 2-3 tablespoons sesame oil to your wok or large saute pan and heat to medium-high heat.
2.) Toss in your chopped veggies and saute until crisp-tender, about 7-10 minutes. This can vary due to your stove, the pan you are using and how you like your veggies cooked so be sure to watch and stir so they don’t overcook.
3.) While the vegetables are cooking, cook the soba noodles according to the package and drain.
4.) Mix the ingredients for the sauce together in a small bowl and whisk to remove any clumps. Add sauce to the vegetable mixture and continue stirring over heat to thicken.
5.) Add the drained noodles to the vegetable mixture and toss with the thickened sauce and veggies. Now is the time to add the crushed red pepper if you are using it. And enjoy!
Notes
*Soba noodles are traditionally made with Buckwheat flour, which is naturally gluten-free. Just be sure to real the ingredient label to make sure they haven’t snuck in wheat products in there!
**sometimes just called Rice Vinegar
