Meatless Monday

Veggie 'n Brown Rice Noodle Bowl with Homemade Teriyaki Sauce

Mmmm this meal is so good and my family loves the flavor combination – you can just taste the spicy goodness! I am such a huge fan of simple, tasty, nutritious meals :) 

less than 30 minutes to prep

Ingredients:

FOR THE TERIYAKI SAUCE:

·         4 1/2 tablespoons seasoned rice vinegar

·         1/4 cup + 2 tablespoons coconut aminos

·         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.