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)
A quick and easy dish can mean fresh and healthy just like this! What more can I ask for? Healthy and tasty in a flash!
Julie
Gourmet Getaways
Ohh em geee Angela, the moment I saw this recipe I KNEW I had to make it! My family knows me (and loves me for haha) my quick ‘n’ easy vegan stir-fries, so as soon as yours came up I had to try it out! And lememe tell ya, it did NOT disappoint ;) I had some leftover rice pilaf that was in desperate need of getting rid of so I used that instead of the noodles, but regardless everybody raved about it! I’ve also been meaning to make my own teriyaki sauce because it just seems that the ones at the grocery store either have too much sodium, preservatives, glucose-frustose in it, or are just plain off. Yours really hit the spot.
I also added some pieces of pineapple near the end and let it simmer with the veg, rice + sauce for a few minutes before serving, and it REALLY made the recipe stand out. I highly recommend you try it next time you get a chance!
Thank you for such an amazing recipe yet again! I have already tried so many recipes from both your cookbook and your blog over the years and they never disappoint myself nor my family. They always look forward to dinner/dessert whenever I tell them that I’m making one of your recipes ;)
All the best!
xoxo Nat
I love Chinese broccoli/Chinese kale, I bet it would be a good replacement for the ‘normal’ broccoli. Oh, and add some baby corn!!!
I just finished my lunch and I’m already making myself hungy… hrm.. :p
<3 noodles and <3 peanut butter so this combo is awesome in my book!
now that’s a bowl full of healthy! :D
The colours are lovely and enticing! With the addition of your homemade teriyaki sauce that looks fab, this is a must-try!
Julie
Gourmet Getaways
This was so light and refreshing! It was such a quick and easy recipe too which is great for an easy weeknight dinner. It’s very adaptable too–I used some zucchini I had in my fridge and and subbed tamari for the coconut aminos.
Made this tonight – delicious! Read the comment about pineapple – darn, I have fresh pineapple – I think it would have been great with this. This is a great dish (though i used udon noodles as I could not find soba).
This looks amazing. I’m literally drooling over this and wish that I had all the ingredients to make this right now! What a great post/recipe and the pictures are so enticing, thank you for sharing! :)
BeWell-BeHappy.com
This looks great! I don’t have any brown rice noodles, but I think I have some buckwheat soba!
I made this for dinner tonight. This dish was delicious and satisfying. I am new to vegan cooking and love this blog.
looks great and love the photography
I just bought your cookbook from a bookstore in Hong Kong. You’re like an international best-selling author and stuff!
Hong Kong? No way! Thats awesome :)
I had this for dinner last night (and, ahem, breakfast this morning) and it was delicious! I omitted the edamame because I am soy-free, but I added plenty of broccoli and carrots and it was just what I was craving! Going to be making it again often because it was so quick and easy. I think next time I will try it with stir-fry veggie blend, too. Thank you Angela, for another amazing recipe!
Just made this for dinner- delicious! Skipped the celery and added a little more broccoli and edamame. LOVE soba and this was a great way to enjoy them. Thanks for the recipe!
youtube.com/user/sparklesandsuch26
Looks delicious and allergy friendly! Thanks for sharing such great, healthy, and safe recipes
I bought the book when it came out. Why by the book when most of the recipes are posted on line :(.
This recipe knocked it out of the park once again! It was delicious and satisfying at the same time, and all for under 500 calories. Thank you Amanda!! The only thing I have to say is: I tried the julienne peeler you recommend and it really doesn’t work for me. What did work was a thing called Veggetti that is kind of like a pencil sharpener – julienne cutter. It was awesome to add bulk and texture to the noodles using carrots, I trick that I will definitely use again in the future!
awesome recipe! This was a big hit with my kids too…. Next time I will double it. I used tamari instead of the aminos, I felt like it was a bit strong for my taste, I will use less tamari next time. Thank you Angela! I am a life long vegetarian and have recently discovered I am very sensitive to dairy and your website has been life changing to me.
Hey angela – what brand of browb rice noodles did you use?