Vegetarian

Speedy Teriyaki Veggie Noodle Bowl takes several minutes to prepare.

Speedy Teriyaki Veggie Noodle Bowl takes several minutes to cook.

Speedy Teriyaki Veggie Noodle Bowl makes 4 servings.

The ingredients for Speedy Teriyaki Veggie Noodle Bowl are:

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

Here is how you make Speedy Teriyaki Veggie Noodle Bowl:

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 servingsNumber of Servings: 4Recipe submitted by SparkPeople user SUBTLELYRA.

The nutritional information for Speedy Teriyaki Veggie Noodle Bowl is:

• Servings Per Recipe: 4
• 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