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
