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Quick Veggie Noodle Bowl with Homemade Teriyaki Sauce

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Serves 4 small servings | Prep Time 15 | Cook Time 20

Why I Love This Recipe

FEATURING: Onion, carrots, kohlrabi (or rabioles/white turnips or broccoli), pac choi, carrots, peppers, garlic and green onion.

A quick, light-on-the-noodles noodle bowl with a quick and easy homemade Teriyaki sauce. You can customize this noodle bowl with whatever veggies you have and you can easily add the protein of your choice (just stir fry the protein of your choice separately before adding it to the recipe). Recipe adapted from Oh She Glows:

Ingredients You'll Need

1/2 box (4-oz/115g) soba noodles (for gluten-free, use gluten-free soba noodles made from 100% buckwheat or a mix of buckwheat and rice)
2 tablespoons sesame oil
1 small onions, chopped (1/2 cup)
3 stalks celery, chopped (1 1/4 cups)
1-2 red pepper, thinly sliced (1 1/3 - 2 2/3cups)
2 large carrots, peeled and julienned (1-1 1/2 cups)
2 kohlrabi bulbs, cut in matchsticks/julienned (or 2 rabioles or 1/2 large head of broccoli, cut into florets)
1 head of pac choi, chopped (approx. 2-3 cups)
3/4 to 1 cup shelled edamame (optional, thaw if frozen)
Sesame seeds, for garnish (optional)
1-2 green onions, chopped, for garnish (optional)

3 tablespoons rice vinegar
3 tablespoons soy sauce or tamari
1 tablespoon sesame oil
1 tablespoon sugar
2 large cloves garlic, grated
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 cornstarch
A bit of Sriracha, to taste (optional)
A bit of salt, to taste (optional)


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 kohlrabi (or white turnips/rabioles or 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, pac choi, 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 (optional). Add a bit of sriracha and salt to each bowl (optional).
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.

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