Now that I’m carting around a small watermelon-sized bump, I find myself relying on quick and easy recipes more than ever. My feet just don’t want to be on the ground for long come 7pm, especially since I spend a lot of the day on my feet testing recipes. So, I figure now is a great time to build on my quick and easy recipe collection to help us get through the next several months (years?). No matter what your particular situation, I think there’s always a demand for healthy, delicious meals that don’t take long to throw together. I hope to showcase more of these recipes in the months to come. With summer around the corner, this seems like the perfect time to kick it off!
This is one such easy meal that we’ve been making lately (when I can peel myself away from the watermelon and kiwi, that is) and it’s on the table in 30 minutes flat. Noodle bowls are awesome because you can customize them any way you like – a total clean out the fridge kind of meal. If I have some veggies on their last legs (rubbery celery, I’m looking at you), they are brought back to life in a noodle bowl.
This is a flavourful and comforting meal without feeling heavy in the slightest. Just like the noodle bowls in my cookbook, I use a small amount of noodles (rather than a whole package) and pair it with several cups of vegetables for lots of nutrition and fibre-packed satiety. The julienned carrots add a pasta-like texture, softening like a noodle when heated. It’s my secret to keeping the meal light and energizing without feeling like you’re missing out on those comforting, starchy noodles.
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
Speedy Teriyaki Veggie Noodle Bowl
Yield
4 small servings
Prep time
Cook time
Total time
A veggie-packed, light-on-the-noodles noodle bowl that's paired with a quick and easy homemade Teriyaki sauce. Go ahead and customize this noodle bowl with whatever veggies you have on hand to use up. To add protein to this recipe, try adding edamame or pan-fried tofu.
Ingredients
For the Teriyaki Sauce:
- 3 tablespoons (45 mL) rice vinegar
- 3 tablespoons (45 mL) low-sodium tamari
- 1 tablespoon (15 mL) untoasted sesame oil
- 1 tablespoon natural cane sugar
- 2 large garlic cloves, 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
For the noodle bowl:
- 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 celery stalks, 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.
Tip:
- I use spelt buckwheat noodles as I love the flavour. They contain gluten, however. For a gluten-free option, use gluten-free soba noodles that contain 100% buckwheat (or a mix of buckwheat and rice). Be sure to check the label as many buckwheat noodles contain wheat.
Nutrition Information
(click to expand)
Woah! This looks incredible. I want to reach through the screen and devour a bowl right now! I know what I’m having for dinner soon. :)
This looks super delicious and light – perfect for summer! I love that it’s packed with vegetables too! Great recipe once again Angela :)
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Noodle bowls are my favourite (especially when it’s hot outside and I don’t feel like heating up the house), and this one looks super yummy!
So yum! I’ve actually been making something super similar lately (soba with edamame, carrots, onions, etc.) and have just been winging a teriyaki sauce with soy sauce, chili paste, and ginger which was good but a bit too salty and lacking some more complex flavors. I’ll have to try your sauce next time I make this!
Looks great!! Where can I find coconut aminos?
Hey Stephanie, check the natural foods or the ethnic cuisine sections of the grocery stores. Whole Foods and Organic Garage carries it. You can also use low-sodium tamari too. Hope this helps!
I live in a VERY rural area…whole foods, trader joe’s, etc., all about a 45 min. drive from me. Vitacost.com is where I buy my coconut aminos, assuming you don’t need it immediately. They are the main suppliers of the coconut aminos for amazon.com, and cheaper than buying from amazon. shipping typically takes about 3 days, so even that wasn’t bad! Always have sales on the aminos…and if you ebates, they participate. :) Just throwing that out there too. :)
Wow! You read my mind, stirfrys are a runners dream food! I especially love adding rice noodles to mine. So glad to see i can now make my own teriyaki dressing that i know my body will love as much as my tastebuds. Every little helps when you are an elite, so this will help me stay on track, and get all the nutrition I need. YUM!
I have rice noodles to use up sooo this looks perfect! : )
Looks great! I’ll try it next week for sure- I’ve got some celery that will be on its last legs by then and my CSA broccoli and carrots are coming Friday!
I was wondering- fast and easy meal featuring julienned carrots- how do you julienne them quick? It always takes me FOREVER with a knife, and I’ll admit I’m scared of my mandolin….
Pampered Chef (and Zyliss, I think) makes a peeler that juliennes things. Quick & easy, and you won’t lose your fingers!
I use the Zyliss julienne peeler (linked in my post) – works like a charm! I will say I’ve had some close calls with my fingers though, hah.
Before ordering a Zyliss peeler, you should check out the recent reviews on Amazon -seems they are having some quality control issues at present, or a bad manufacturing change.
That’s not good – hopefully they get things sorted out soon!
I would give the Pampered Chef julienne peeler a try. I ordered the Zyliss peeler and it took forever to get through 3 carrots. The blade popped out every couple of peels, even with very low pressure, and I had to search for the pieces and reassemble. They definitely need to work on quality control!
But other than that snafu this bowl was excellent! We just ate the entire thing and my husband loved it! Thank you!
Yum! I’m totally going to make this next week for Meatless Monday!
If you happen to see a pair of size 11’s sticking out of your bowl, it’s because I dove head first into it. This looks DIVINE!
Angela this is just gorgeous! Fast, easy, stir fries are where it’s at but this one looks like you slaved over it – seriously so pretty! That teriyaki sauce must be awesome with the liquid aminos, red pepper flakes, coconut sugar, I’d be all over that stuff! pinned
I am all for fast and delicious dinners!
I was literally just wondering how to make a nice homemade teriyaki sauce last night, perfect!
Looks great! Those pictures made me hungry, so it’s a good thing it’s almost lunch!
This is one speedy meal! Noodle bowls and stir drys are my favorites, so this looks like a winner to me. Thanks for sharing.
Nom nom nom! Looks delish. Love all the colors!
This looks amazing! I can’t wait to try it out. Can I omit the oil in the dressing?
This looks so yummy, I can’t wait to give it a try.
Mmm! I think I’ll make this tomorrow! What brand of soba noodles did you use?
I’m working a new job though that has longer hours so I’m really in the market for quick meals. I love the idea of making my own sauces too since I can make what I need and not end up with a fridge full of partially used bottles of store-bought sauce.