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:

Julienne Peeler

(not essential)

INGREDIENTS

Buckwheat Soba Noodles
Carrots
Zucchini
Bok Choy
Tamari Soy Sauce
Organic, Grade B Maple Syrup
Garlic
Ginger
Green onions
Coconut Oil
Sesame Oil
Sesame Seeds

PRINTABLE RECIPE

Teriyaki Soba Noodle Bowl

VEGAN + GLUTEN FREE

Serves: 2

Total time: 20 min

PRINT OR DOWNLOAD RECIPE

INGREDIENTS:

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

INSTRUCTIONS:

Homemade Teriyaki Sauce:

Ingredients:

1/2 Cup Tamari Soy Sauce (gluten free)
1/2 Cup Organic, grade B maple Syrup
1 clove garlic
1 inch fresh ginger

Instructions:

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!

MAKE-AHEAD PREP:

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.

STORAGE:

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.