Veggie & Brown Rice Noodle Bowl w/Homemade Teriyaki Sauce

By BlueSchmoo

Ingredients

• FOR THE TERIYAKI SAUCE:
• 4 1/2 tablespoons seasoned rice vinegar
• 1/4 cup + 2 tablespoons coconut aminos (see note)
• 1 tablespoon sesame oil
• 3 to 4 1/2 teaspoons coconut sugar (or granulated sugar of choice), to taste
• 2 small cloves garlic, minced
• 1 1/2 teaspoons minced fresh ginger
• 1/4 teaspoon red pepper flakes
• fresh ground black pepper, to taste
• FOR THE NOODLE BOWL:
• 3 ounces/85g gluten-free brown rice soba noodles (or soba noodles of choice)
• 1 tablespoon coconut or olive oil
• 2 1/2 cups broccoli florets, chopped small
• 3 celery stalks, chopped
• 3/4 cup shelled frozen edamame
• 2-3 medium carrots, julienned
• 2-3 green onions, thinly sliced
• 1-2 teaspoons sesame seeds, for garnish

Preparation

Step 1

Prepare the sauce: In a medium bowl, whisk together the sauce ingredients until combined. Set aside.

Bring a medium pot of water to a boil. For the noodle bowl: Meanwhile, preheat a large skillet or wok over medium-high heat. Add the oil and coat the pan. Add the broccoli florets, celery, and 2 tablespoons of Teriyaki sauce and saute for about 7-9 minutes, reducing heat if necessary. When the water boils, add the noodles and reduce heat to medium-high. Cook the noodles as instructed on the package directions (about 4-5 minutes for most soba rice noodles). Drain.

Add the frozen edamame and julienned carrots to the skillet and saute another 5 minutes, or until the edamame is heated throughout.

Stir the drained noodles into the stir-fry mixture along with 2/3 of the Teriyaki sauce. Cook for a couple minutes and then 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. Pour on the leftover dressing and toss to coat. Heat over medium until heated throughout and serve immediately.

Notes: I used coconut aminos (which is very low in sodium), but feel free to use low-sodium tamari instead. I recommend adding it to taste since it has a higher sodium content than coconut aminos so you might not need as much. To get more servings out of this dish, feel free to add more soba noodles.

Soy-free option: Omit the edamame and replace with adzuki beans, chickpeas or another bean of choice. Use coconut aminos instead of tamari.

gluten-free option: Use gluten-free soba noodles such as brown rice or buckwheat. Be sure to check the label of your tamari and other ingredients as well.