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.
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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)
Years… it will be years. I have an 18 month old, and we’re going through the toddler stage here for the 3rd time. I have very limited quality time in the kitchen, and I appreciate quick and healthy meals, because sometimes its quite the challenge to get dinner on the table. Thanks, this looks delicious! :)
The homemade teriyaki sauce sounds so delicious! I’m a big fan of soba noodles so I’ll definitely pin this recipe and give it a try!
So far every recipe of yours that I’ve tried has been a huge success… this one is next and I’m already expecting it to be a favorite.
Angela, have you seen the new black bean pasta at Costco? The only ingredients are black beans + water! Half their dry weight is protein and the texture is amazing! I am going to try this recipe with those noodles!
I just made this for dinner. I wasn’t sure what to make and this was so easy to put together with what I had in the fridge. I used bok choy from my CSA in it also! I didn’t have soba noodles in the pantry so I just used some whole wheat spaghetti noodles!
great subs! Thanks for your feedback.
So many yummy flavours in this!!
WOW, another great recipe from you that I must try. I feel like the only meals I make are yours :) You’re the best!
I was on my own tonight for dinner and was dreaded making anything. Until I saw this post! I had almost everything, already…so it was a no Brainer! I subbed in spiraled zucchini and regular white onion instead. I need to get a julienne peeler though. It was a delish meal!!!/
I’m pretty sure you can see into my refrigerator!!! Sad, limp broccoli and celery, aging carrots, and an open package of noodles…check! I had all the ingredients on hand made this tonight, it was awesome! Your teriyaki sauce in this recipe is perfect.
hah sounds like my produce this week! ;) So happy you enjoyed it Jessica.
Mm sounds great Ange! And now I have a use for the rest of my bottle of coconut aminos that we bought that one day at Whole Foods! (It’s not that I didn’t enjoy it – I just find myself grabbing the tamari on a regular basis instead. Creature of habit, I suppose!) And about the watermelon….can’t.get.enough! In fact, sometimes it looks like I’ve got one inside me too! #watermelonbaby ;)
Yay! I am always looking for gluten free asian recipes to satiate my craving for take out Chinese food. Can’t wait to try the teriyaki sauce.
Kelp noodles are really good too! You can find them in the yogurt-y section of whole foods. Totally glutin and grain free! amazon.com/Sea-Tangle-Noodle-Kelp-Noodles/dp/B0019JTH96
Thanks so much for posting a quick week night recipe! This could also be made with “Explore Asian” brand organic black bean spaghetti. Bought it from Costco a few weeks back: only ingredients are black beans and water, and. It cooks up just like any other pasta. So tasty!
I only have regular rice vinegar. Is the seasoned version essential? If so, is there something I can add to the sauce to make up for the lack of seasoning in my rice vinegar? Thanks!
Made this tonight for dinner. It was so good! Husband and little brother approved which is not easy to do :) Putting this one in my recipe box
I was just thinking about using up my soba noodles on my mission to clean out my pantry and you posted this recipe! I didn’t have everything on hand, so I subbed green peas for the broccoli and celery, and then added some cucumber, basil, and cilantro at the end. The teriyaki sauce was perfect! Thanks for the quick and easy recipe!
The Double Chocolate Dessert Bars were soooooo goooood! Cannot wait to try this Noodle Bowl! You are THE BEST!!!!
I have to make this! My boyfriend LOVES teriyaki noodles/rice and I haven’t tried making him a healthy at-home version yet so this is definitely something I need to serve up for him! Love that it calls for coconut aminos since lately I’ve been opting for that instead of tamari. Thanks for another great recipe :)
This is such a super easy and delicious dinner idea! I love how this takes less than 30 mins to prep. I’ve just graduated from college and planning to take up higher education {part time} and also work in the mornings. This is the perfect dinner after I get home hungry, HANGRY and tired! Loved it! Totally Pinning!
Angela, This looks so delicious! But really, I just wanted to say thanks for ALL your wonderful recipes, here on your blog and in the cookbook. I haven’t tried one yet that I didn’t like! The time and attention you put into your recipes really shows, and the cookbook is by far the most lovely I have ever owned. Thank You :)
Thank you so much Amata! I appreciate your kind words. :)
I was so happy to see the coconut aminos in this recipe! I always replace soy sauce or tamari in a recipe with it because I’m allergic to soy.