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)
I made this for dinner tonight and it was nothing short of perfect. Thanks for another great recipe!
I made THIS one tonight! Two winners from your site in a row!! Thanks so much!
Thanks so much for the recipe – I made it yesterday, and it was a hit with my 3 kids (ages 8, 6 and 4). So much so that we are making it again tonight! Love the teriyaki sauce (we used tamari). The first time, the prep took me a little longer but by the second time around, I had the hang of it. Love it!
Dear Angela,
let me say how thankful I am to have found your blog!
I have been vegan for 2 years now and vegetarian for 17, this is a fresh breeze of happiness and taste.
My husband, who is not a vegan (thankfully, he is open to new things) really LOVED this recipe (he is not a big Asian food fan, let alone, the no-meat version). It is amazing, whenever I make it and bring it to work, colleagues ask me to share… (so I hide in the closet.. JK)
Greetings from sunny and warm Texas and best wishes for your wonderful soon to meet baby.
Love,
Anna
Thank you for your lovely note Anna! :)
My daughter and I really enjoyed this recipe. I am trying to switch over to eating more vegan foods. This recipe makes it easy. Delicious
I have made this recipe twice this week–once just like the recipe and once with the sauce over zucchini, carrots, red pepper, edamame, celery and brown rice because that’s what I had on hand. My daughter just turned three and has never been a great eater, but she ate all of her broccoli, my broccoli AND the rest of the broccoli out of the pan the first time I made it. Today for lunch she ate an entire plate with all of the veggies and rice! I have two other daughters who also devoured it both times, and a fourth daughter due to arrive in early October, and she and I have been enjoying it as well. ;) Major win for this family of vegan girls! This is quickly becoming my go-to website for recipes!
Hi there!
Love this, just curious if I can serve it cold? I am bringing lunch for my coworkers and thought this would be great but we don’t have cooking equipment on-site. Thoughts?
Thanks so much!
Katie
Hi Katie, I definitely enjoyed leftovers cold, so it’s really a matter of personal preference! Hope you enjoy :) My tip would be to toss the noodles in a bit of oil so they don’t stick together.
Hi Angela,
This recipe is for sure a winner cold, too! My co-workers gobbled it up and there were no left overs!
Yay, for vegan food at the office!
:)
This looks absolutely delicious! Great photos by the way.. :)
This looks absolutely delicious! Great photos by the way ♥♥♥
Wow! This was SO good! I assumed it’d be but it went way over my expectations! Real quick to throw together. I used tamari instead of coconut aminos so I used a little less since it wasn’t reduced in sodium (all that I had). Also since my boyfriend eats a lot more noodles than I do I didn’t mix them with the veggies and edamame, I simply topped the noodles with them and the sauce, that way we each got the amount we wanted. I’m guessing it would have been even yummier if I cooked it with the sauce like the recipe says. Thank you!
i just learned about you! congratulations on the book; and blessings to the coming bundle of joy!
this recipe sounds heavenly! will try it for sure.
i make an Italian version: pasta and raw veggies, we all love it, including hubby and the kids. i cook the pasta separately, then drip some olive oil and a little sprinkling of sea salt. then i mix cut-up raw veggies: red pepper, celery, fresh chilli peppers if you like, onions or shallots if you like, tomatoes, and mushrooms. For the mushrooms, i clean them and cut them up, and in a bowl, i crush a couple pieces of garlic plus a sprinkle of salt, then add in the cut-up mushrooms until the slices are evenly covered — this is actually the ONLY way my kids eat mushrooms. I add this to the pasta and mixed raw veggies. Add any herbs you like, my favourites are basil, cilantro, and spring onions. Garnish with fresh ground pepper. YUM! an extra for me and my 6 year old is a sprinkling of raw nutritional yeast for the “cheese” (she’s always liked this, but my 9 year old never did). For my hubby and 9 year old, who are not vegans, they like a sprinkling of parmigiano regianno. Have fun with it, take away the veggies/herbs that don’t turn you on, and add in those that light your spark :)!
Tried it. Loved it. Adding it to my recipes.
Side note: I left out the edamame and put in mushrooms, and only used 3/4 of the sauce. I also used regular tamari instead of the low sodium tamari, but I think that was a mistake…it was salty. #deviateatownrisk
First, I LOVE your blog! You are a genius. I am not a fan of cooking nor am I a vegan, but you make it fun and doable, so thank you. This recipe is perfect as is, which is how I made it the first time. Tonight I substituted cauliflower for the broccoli and added some kale before I added the noodles and the extra sauce. It turned out fabulous! Thank you, thank you!!
I was a little sceptic before trying this recipe, but I’m now in love with it. It looks so simple, yet it’s bursting with flavor. The sauce is IN-CRE-DI-BLE. Will be doing again for sure!
This was omg fabulous. I am super picky about sauces and this one was phenomenal, I actually was eating some with a spoon, lol. Overall lovely mix of flavors and seasoning was perfect. I deal with a lot of food and allergy issues (gluten, dairy, nut free and low histamine) which has made eating and cooking incredibly difficult for some time. This blog helped get me back into enjoying cooking and eating again, so I am incredibly grateful for all the great recipes and comprehensive allergy info.
This looks amazing and I love your cookbook (just about every page is marked to try or have tried! Question for anyone who has a suggestion … This calls for ginger and I notice a lot of vegan recipes rely on it; but I’m severely allergic….. am I losing a lot of flavor if I omit and are their things that substitute well??
This recipe is so delicious and easy to make! It’s a favorite weeknight dinner meal for me and my boyfriend :)
The Mr. and I are doing a vegan diet this week and I found your blog via Pinterest. This was our first meal we tried and dang! It’s so good. I used brown rice noodles instead of soba since I couldn’t find gluten free soba noodles. It was really easy and had a wonderful flavor. The coconut palm sugar pulled all the flavors together. This one is a keeper!
Very good and satisfying!
This was one of our very first totally vegan meals and it was enjoyed by all. I had to use brown rice because I forgot the noodles at the store but we all love rice, so no biggie. This was so fresh and healthy, filling but not heavy. Definitely right up my cooking alley!