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| You can mix and match the veggies according to what you have in your fridge and what's in season. Serve with a side salad, or as my husband likes best, with spring rolls and/or mock chicken. |
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
Directions:
- 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.
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.
