If you want to add more dairy free, lacto ovo vegetarian, and vegan recipes to your recipe box, Speedy Veggie 'n Brown Rice Noodle Bowl with Homemade Teriyaki Sauce might be a recipe you should try. One portion of this dish contains roughly 9g of protein, 13g of fat, and a total of 328 calories. This recipe serves 3 and costs $1.98 per serving. 403 people have made this recipe and would make it again. This recipe is typical of Japanese cuisine. It is brought to you by Oh She Glows. From preparation to the plate, this recipe takes about 30 minutes. If you have red pepper flakes, green onions, ground pepper, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 97%, which is super. Similar recipes include Broccoli Chickpea Bowl with Homemade Teriyaki Sauce, Barley Rice Bowl with Butternut Squash, Mushroom, & Kale in Teriyaki Sauce, and Carrot Rice Noodle Bowl with Tahini-Sriracha Sauce.

Servings: 3

Preparation duration: 15 minutes

Cooking duration: 15 minutes

Ingredients:

Equipments:

Cooking instruction summary:

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.

Step by step:

1. 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.

2. Add the oil and coat the pan.

3. 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).

4. Drain.

5. 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.

6. Pour on the leftover dressing and toss to coat.

7. Heat over medium until heated throughout and serve immediately.