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)
Soba noodles made of buckwheat fell apart. What kind do you use
this.was.delicious. yum! I did use Braggs in place of the coconut aminos. And I used Udon noodles – these were just items I had on hand. It turned out sooo delicious. I’m trying to limit myself to just one bowl!
Tasted great, but it was more work than I had time to do. Thanks for the recipe!
Thank you so much for these nourishing recipes. Like you, I’ve struggled much, but am now finally experiencing the peace that comes with loving yourself through wholesome food. Thank you!
Fabulous receipe. Just tried it with brownricenand quinoa pasta. Replaced red onion for green and yellow bell pepper for celery as that’s what I had on hand.
This is a great recipe! I didn’t have coconut aminos so I used soya sauce (1/4 cup) and it turned out deliciously. As is what we’ve come to expect from Angela’s recipes!! :) Julienne-ing the carrots by hand was super fussy, but it was worth it in the end, I preferred them to having larger chunks of carrot. Will definitely make this again.
This sauce is amazing! I replaced some of the rice vinegar with ume plum vinegar, which tasted rather exotic and fancy. This recipe will definitely go into regular rotation.
What Amata said :) Thanks so much!
I just made this and wow. It is straight up amazing. SOOOO tasty, Angela you are a genius!
I made this tonight and it was amazing! Thank you for making eating healthy so delicious!
This is AH-MAZING!!! :)
So excited to try out this recipe. It sounds amazing.
I made this recently for me and my 2 teen grand kids and we all loved it. It has become one of my favorites!
Excellent. It was so easy to make and tasted so good. It was the right amount for three of us. Loved the coconut amines and sugar over the Tamari sauce I have been using
We are trying to reduce the amount of meat we eat.. Came across this recipe. It was GREAT! I love the sauce and it makes it flavorful without feeling heavy. This will go in our dinner rotation.
This was so delicious! The only change I made was to use raw coconut vinegar instead of seasoned rice vinegar. It’s what I had and I thought it would be delicious in this sauce and I was right. Recipe made enough to have leftovers for myself. Quick, easy and delicious! Thank you!
Teriyaki noodle bowl–so delicious! I just finished my bowl. The teriyaki sauce was so easy, I just chucked the uncut garlic and ginger in the blender with the sauce ingredients and let ‘er rip. This is def a nice clean out the fride recipe. Mine had tofu: sautéed in the teriyaki sauce, it was lovely. I spiralized courgette for more noodles. Yum! Great recipe, thanks!
LOVE this recipe. Just made it for the first time the other night. I added some tofu, for a little extra protein. I actually prefer it chilled, as more of a noodle salad. Love the satisfaction of the sweet/salty sauce, without feeling sugar-high or weighed down after eating it!
Made this recipe for the first time tonight, loved it! I already know I’m going to be making it again and again. It’s very versatile, can always use different noodles or veggies. And oh so easy. Thank you for posting! :-)
I made this tonight and LOVED it! I am a new vegan and I am loving your beautiful cookbook and website. I have already made many of your recipes and have found them all to be delicious!!! My non-vegan husband is loving them too! Thank you, Angela!
I made this recipe as part of my 30 Before 30 project, to cook 300 Pinterest recipes in a year and a half. I loved it and will definitely be cooking it again soon, thank you so much!