Speedy Teriyaki Veggie Noodle Bowl
- Number of Servings: 4
Ingredients
3 tbsp Vinegar - Natural Rice Vinegar (Nakano) 3 tbsp Soy Sauce 1 1tsp Sesame Oil 3 tsp Granulated Sugar 2 clove Garlic 1.5 tsp Ginger Root 0.02 cup Cornstarch 60 grams Soba Noodles 2 tbsp Chosen Foods Avocado Oil 3.5 cup, chopped Broccoli, fresh 3 large (7-1/4" to 8-1/2" long) Carrots, raw 4 serving Green Onion (fresh-1 stalk) .75 cup Edamame, shelled, fresh 1 large (2-1/4 per lb, approx 3- Sweet peppers (bell) 3 stalk, large (11"-12" long) Celery, raw 1 tbsp Sesame Seeds
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.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SUBTLELYRA.
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.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SUBTLELYRA.
Nutritional Info Amount Per Serving
- Calories: 229.3
- Total Fat: 10.7 g
- Cholesterol: 0.0 mg
- Sodium: 812.9 mg
- Total Carbs: 27.0 g
- Dietary Fiber: 6.7 g
- Protein: 9.3 g
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