This is one easy meal that's on the table in 30 minutes flat. Noodle bowls are awesome because you can customize them any way you like! You can use low sodium soy sauce instead of the coconut aminos.
4 1/2 Tbsp seasoned rice vinegar
1/4 cup + 2 Tbsp coconut aminos or low-sodium soy sauce
1 Tbsp sesame oil
3-4 1/2 tsp coconut sugar (or granulated sugar of choice), to taste
2 small cloves garlic, minced
1 1/2 tsp fresh ginger, minced
1/4 tsp red pepper flakes
Fresh ground black pepper, to taste
3 ounces gluten-free brown rice soba noodles (or soba noodles of choice)
1 Tbsp coconut oil or olive oil
2 1/2 cups broccoli florets, chopped small
3 celery stalks, chopped
3/4 cup shelled frozen edamame (mukimame)
2-3 medium carrots, julienned
2-3 green onions, thinly sliced
1-2 tsp sesame seeds, for garnish
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.