Blog

Speedy Veggie ‘n Brown Rice Noodle Bowl with Homemade Teriyaki Sauce

Vegan, gluten-free, nut-free, refined sugar-free Author: Angela Liddon

A veggie-packed, light-on-the-noodles noodle bowl that’s paired with a quick and easy homemade Teriyaki sauce. The sauce isn’t traditional by any means – I’ve swapped the soy sauce for coconut aminos (a great low-sodium option) and the Mirin (sweet rice wine) for seasoned rice vinegar. It turned out great regardless. Go ahead and customize this noodle bowl with whatever you have hanging around. I made lots of Teriyaki sauce so you’ll have some to bring the leftovers back to life the next day. Also, feel free to change up the protein source. I used frozen shelled edamame because it’s so quick, but fried tofu would also be tasty. Teriyaki sauce is inspired by allrecipes.com.

Yield: 2-3 servings

Prep Time: 15 Minutes

Ingredients:

FOR THE TERIYAKI 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

FOR 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

Directions:

  1. Prepare the sauce: In a medium bowl, whisk together the sauce ingredients until combined. Set aside.
  2. Bring a medium pot of water to a boil.
  3. For the noodle bowl: 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.
  4. 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.
  5. Add the frozen edamame and julienned carrots to the skillet and saute another 5 minutes, or until the edamame is heated throughout.
  6. 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.
  7. 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.

Notes:

I used coconut aminos (which is very low in sodium), but feel free to use low-sodium tamari instead. I recommend adding it to taste since it has a higher sodium content than coconut aminos so you might not need as much. To get more servings out of this dish, feel free to add more soba noodles.

Soy-free option: Omit the edamame and replace with adzuki beans, chickpeas or another bean of choice. Use coconut aminos instead of tamari.

Gluten-free option: Use gluten-free soba noodles such as brown rice or buckwheat. Be sure to check the label of your tamari and other ingredients as well.

Recipe Source: http://ohsheglows.com/2014/06/03/speedy-veggie-lsquon-brown-rice-noodle-bowl-with-homemade-teriyaki-sauce/