I had a very wise woman tell me the key to cooking Asian influenced food is garlic, ginger and green onions. After cooking a ton of Asian food in the past few years (lots of veggie options), I finally get it. Once you have the basics down, the variations are endless!
Take my sauce for instance. It's a homemade teriyaki sauce (recipe included of course) that I can use as a topping for noodle bowls (like the one below), rice bowls, fried rice and/or pad thai. If you're a fish eater, it can also be used as an AMAZING salmon or chilean sea bass marinade. Like I said, it can be very versatile!
So let's start simple. Garlic, green onions, ginger . . . Veggies, noodles, sauce. Sound good?!? Keep scrolling for the recipe below.
WHAT YOU NEED:
- Buckwheat Soba Noodles
- Bok Choy
- Tamari Soy Sauce
- Organic, Grade B Maple Syrup
- Green onions
- Coconut Oil
- Sesame Oil
- Sesame Seeds
Teriyaki Soba Noodle Bowl
VEGAN + GLUTEN FREE
Total time: 20 min
- 2 bunches of buckwheat soba noodles (not all are GF, so make sure to check- I like these)
- 1 cup of carrot noodles (to "noodle-ize")
- 1 cup of zucchini noodles (to "noodle-ize")
- 3 small bok choy, trim off ends
- Homemade Teriyaki Sauce
- 1/2 cup Tamari Soy Sauce (gluten free)
- 1/2 cup organic, grade B maple syrup
- 1 clove garlic
- 1 inch fresh ginger
- 3 green onions, chopped
- 1 clove garlic, minced
- 1/2 inch ginger, minced
- 2 Tablespoons coconut oil
- 1 Tablespoon sesame oil
- sesame seeds to garnish
Homemade Teriyaki Sauce:
1/2 Cup Tamari Soy Sauce (gluten free)
1/2 Cup Organic, grade B maple Syrup
1 clove garlic
1 inch fresh ginger
Blend all ingredients in a Magic Bullet or blender.
Teriyaki Soba Noodle Bowl:
- Boil pot of salted water and cook (slightly undercook) soba noodles per instructions (they cook quickly - 2-3 minutes). Drain and set aside.
- Make Homemade Teriyaki Sauce per instructions above.
- Mince green onions (mostly white parts), ginger, and garlic (My FAV chopper)
- Heat coconut oil in Wok or stir fry pan over medium/high heat.
- Add minced green onions, garlic and ginger for a couple minutes.
- Add carrots, zucchini and bok choy for a couple minutes or until vegetables have softened slightly.
- Add noodles, sesame oil and teriyaki sauce (to taste).
- Garnish with sesame seeds and serve immediately!
- Night before: Blend Teriyaki Sauce and refrigerate in airtight container.
- Night before: Mince green onions, garlic and ginger and store in airtight container.
- Night before: Noodle-ize carrots, zucchini and prep bok choy. Refrigerate in airtight container.
- Night before: Cook noodles and refrigerate in airtight container.
- I prefer this dish fresh because they can get a little soggy with the sauce and cooked veggies. But technically, it's good for a few days in the refrigerator.
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PHOTOGRAPHY: Coreen Murphy
RECIPE INSPIRATION: TFC