Ingredients
For the Teriyaki Sauce
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- ¼ teaspoon red pepper flakes (optional)
- ¼ cup low-sodium tamari (or soy sauce)
- 2 tablespoons maple syrup or date syrup
- 2 tablespoons rice vinegar
- ¾ cup water
- 2 teaspoons cornstarch
- 2 tablespoons water (for the slurry)
For the Noodles
- 8 ounces (225g) brown rice noodles, soba noodles, or udon noodles
- 2 cups broccoli florets
- 1 red bell pepper, thinly sliced
- 1 cup shelled edamame (optional, for extra protein)
- 3 spring onions, sliced
To Serve
- 2 tablespoons chopped fresh cilantro or Thai basil
- 1 tablespoon toasted sesame seeds
- Lime wedges
Instructions
- Cook the noodles according to the package directions. Drain and rinse briefly if needed, then set aside.
- While the noodles cook, steam the broccoli for about 3–4 minutes until bright green and just tender. If using frozen edamame, cook according to the package directions. Set aside.
- Heat the olive oil in a large skillet or wok over medium heat. Add the garlic, ginger, and red pepper flakes. Cook for about 1 minute, stirring constantly, until fragrant.
- Add the sliced red pepper and sauté for 3–4 minutes until just beginning to soften but still vibrant.
- Stir in the tamari, maple syrup (or date syrup), rice vinegar, and ¾ cup water. Bring to a gentle simmer.
- In a small bowl, whisk together the cornstarch and 2 tablespoons water until smooth. Slowly pour the slurry into the simmering sauce while whisking continuously. Cook for 1–2 minutes, until the sauce becomes glossy and slightly thickened.
- Add the cooked noodles, broccoli, and edamame to the pan. Toss gently until everything is coated in the teriyaki sauce and heated through.
- Stir in most of the spring onions, reserving a few for garnish.
- Divide among bowls and finish with fresh cilantro or Thai basil, toasted sesame seeds, the remaining spring onions, and a generous squeeze of fresh lime.
Notes
Plant Magic Tips
- Add mushrooms, baby bok choy, snap peas, shredded carrots, or spinach for even more vegetables.
- For a heartier meal, stir in baked tofu or extra edamame.
- Love a little spice? Finish with a drizzle of chili crisp or a sprinkle of extra red pepper flakes.
- Leftovers keep beautifully in the refrigerator for up to 3 days and make an excellent packed lunch.
Nutrition Boost
Adding the edamame increases both protein and fiber, making this an even more satisfying meal. Pair with broccoli and whole grain soba noodles for a nourishing, balanced dinner that’s every bit as comforting as takeout—but fresher, brighter, and full of Plant Magic.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: stove top
- Cuisine: Asian
- Diet: Vegan