Our Teriyaki Veggie Noodle Bowl is a simple weeknight meal that can be on your table in less than a half an hour. Boil your soba noodles according to package instructions and, meanwhile, whisk up a yummy, oil-free teriyaki sauce that is packed with Asian flavor from soy sauce, rice vinegar, sucanat, garlic, ginger, and red pepper flakes. The sauce is then cooked with frozen stir fry veggies until hot and thick, and tossed with the noodles at the end. This sweet and tangy dish is great when consumed right away, and it also makes for some amazing leftovers!
4 cups stir fry vegetables, frozen
2 cups soba noodles, cooked
1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons sucanat
2 tablespoons water
1 tablespoon cornstarch
1 tablespoon ginger, fresh, grated
2 teaspoons garlic, fresh, minced
Red pepper flakes, to taste
Cook soba noodles according to directions on package.
Mix all teriyaki sauce ingredients together in a small bowl.
Add frozen vegetables to a large skillet and cook over medium high heat for about 2-3 minutes.
Pour teriyaki sauce into skillet and bring to a simmer, stirring regularly. Cook until sauce is thick and hot.
Add noodles and toss to coat. Serve.
Rosane Oliveira, DVM, PhD
Rosane Oliveira, DVM, PhD is Founding Director of UC Davis Integrative Medicine and Adjunct Assistant Professor at the Department of Public Health Sciences at the School of Medicine at the University of California Davis. Blending a life-long passion for food and nutrition with over 20 years of scientific experience in genetic research, Dr. Oliveira is devoted to educating people about how food and lifestyle choices can affect genetic expression–i.e. how genes are turned on and off and either cause disease or promote health. She is a native of Rio de Janeiro, Brazil and has lived in the US since 2003.