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)
*drooling* Can’t wait to try this one!!
You don’t include the brown rice in your ingredients or directions (although it’s in the name)
. Do you serve the noodle bowl over brown rice?
The brown rice is referring to the brown rice noodles :)
Of course……….. I have to pay more attention…..:)
Yummmm! This looks amazing. The sauce sounds perfect
Looks and sounds wonderful! This will become a favourite very soon I’m sure. I did one of your power bowls last weekend and this will be added to the recipe list immediately.
Gill
Looks great! How long would that sauce last in the fridge if you made a large batch? Thanks!
Hi Heather, Im not sure as this is my first time making it, but I would guess a couple weeks?
Wow, this looks great! I’m glad you’re planning to focus on quick and easy recipes for the time being. I start grad school in less than two weeks and am a new vegan, so I’ll be on the lookout for quick yet healthy recipes!
I’ve been on a soy sauce kick for the past few days so I whipped this up for breakfast and absolutely loved it! I left out the noodles because I didn’t have them. I’m trying so hard not to gobble up the leftovers before lunch. Eek!
You’re a life-saver. I made this last night – quick, easy and above all tasty, as promised! I served it with your pan fried garlicky tofu (from your cookbook) and it was a fabulous meal! Thanks, Angela!
Glad you enjoyed it Linda!
Mmmm this look so good and I love the flavor combination – I can just taste the spicy goodness! I am such a huge fan of simple, tasty, nutritious meals :)
Angela this looks so delicious!!
This looks just amazing! I love a noodle bowl loaded with veggies and a savoury sauce. I cannot wait to try this out. I just got some broccoli in my organic delivery tonight. I think I have soba noodles in the pantry. I’m set for dinner tomorrow :) Thanks for the great recipe!
hmmm what would be a “seasoned rice vinegar” ? I have a rice vinegar and it says on it “for soups and salads….” would that do it ?
This looks like the perfect supper noodle bowl! I need to get my hands on a spiralizer!! Nomming down on your awesome tomato soup (from your cookbook) for lunch today (dee-lish!) :D
Fantastic pictures Angela!! Your photography always manages to distract me from the food itself! :’)
I saw this recipe this morning and decided to make it. Went to Whole Foods and bought some ingredients I’ve never used before (coconut aminos & coconut sugar) & wondered if I’ll ever use them again! I dislike buying one time use ingredients but I think I will find ways to use these. Fast forward to this afternoon, recipe is made and DELICIOUS, I already made second batch of the dressing just to keep on hand in the fridge. Can’t wait for my husband to try it tonight. He is diabetic and I’m always on lookout for good, low sugar recipes. Thanks Angee for a great & easy recipe. My only change was to use 1/2 red onion instead of scallions and next time I’ll precook the broccoli for a few minutes before adding the celery because the celery lost most of its crunch. I even took a pic to send but can’t figure out how to attach to the review :)
This bowl looks outstanding! I can’t wait to give it a whirl at home, thanks Angela :)
Just finished making this for dinner tonight. So delicious and different. We didn’t have edamame on hand so instead we put a cooked egg on top for some protein. We also added red bell peppers. Yummy!!! Thank you and love your cookbook!!!
Noodle bowl was wonderful! Have enough sauce for a second batch.
ARGH….I’m on a detox diet right now so these amazing pictures are killing me! On the bright side, I know what I’ll be making once it’s done. :)
Sounds like healthy and delicious. I am a big fan of Asian recipes, thanks for sharing such a nice recipe.