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.

Speedy Veggie 'n Brown Rice Noodle Bowl with Homemade Teriyaki Sauce

Vegan, gluten-free, nut-free, refined sugar-free

By Angela Liddon

A veggie-packed, light-on-the-noodles noodle bowl that's paired with a quick and easy homemade Teriyaki sauce. The sauce isn't traditional by any means - I've swapped the soy sauce for coconut aminos (a great low-sodium option) and the Mirin (sweet rice wine) for seasoned rice vinegar. It turned out great regardless. Go ahead and customize this noodle bowl with whatever you have hanging around. I made lots of Teriyaki sauce so you’ll have some to bring the leftovers back to life the next day. Also, feel free to change up the protein source. I used frozen shelled edamame because it’s so quick, but fried tofu would also be tasty. Teriyaki sauce is inspired by allrecipes.com.

Yield
2-3 servings

Prep Time
15 Minutes

Cook time
15 Minutes

Total Time
30 Minutes

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:

1. Prepare the sauce: In a medium bowl, whisk together the sauce ingredients until combined. Set aside.
2. Bring a medium pot of water to a boil.
3. 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.
4. 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.
5. Add the frozen edamame and julienned carrots to the skillet and saute another 5 minutes, or until the edamame is heated throughout.
6. 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.
7. 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.

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