Chances are if you follow my blog, you know that I strive to cook simple and healthy meals that are also quick! I’ve got a one year old who’s just about to start walking on her own, so most of the time I’m busy chasing her and don’t have a lot of extra time for cooking! I know my fellow moms and dads would agree. So without further ado, I have for you the most simple dinner recipe ever! It’s loaded with veggies, plant-based protein and best of all, flavor! Plus the soba noodles I use are gluten-free and the sauce is just 3 simple ingredients. What’s not to love about that?

This meal is by far my favorite go-to meal that my whole family enjoys. And the best part is that you can simply add different veggies or swap brown rice or cauliflower rice for soba noodles whenever you want to change it up a bit!

Check out the full recipe + directions below!

If there’s sometime I never run out of in my pantry or fridge, it’s one of these three ingredients. I don’t dare run out of any of them actually because these 3 ingredients make the most simple and delicious stir fry sauce ever. You can usually find coconut aminos at a local health food store or online, the chili sauce should be in the Asian food section of your local grocery store and the sesame oil can usually be found with other speciality oils like coconut oil.

 three ingredient simple stir-fry sauce.

My favorite brand of buckwheat noodles is this Eden® brand. They are made from 100% buckwheat which means that they are 100% whole grain and gluten-free. Many other soba noodles brands contain white flour and other added ingredients, making them non whole grain and not gluten-free [for those of you who are avoiding gluten for one reason or another].

Asian Veggie Soba Noodle Bowl

servings: about 4

INGREDIENTS

• 1 8 oz. package Eden® soba noodles
• 1 Tbsp olive or avocado oil
• 1 small head broccoli, chopped into bite-size florets
• 2 carrots, peeled and julienned
• ½ onion, sliced thin
• 1 yellow bell pepper, sliced thin
• 1 10 oz. package frozen, pre-shelled organic edamame
• ¾ cup coconut aminos
• 3 Tbsp sweet chili sauce
• 2 Tbsp sesame oil
• 2 Tbsp arrowroot starch, optional [but recommended] to thicken sauce
• sesame seeds for garnish

DIRECTIONS

Cook soba noodles according to package directions. Drain and rinse noodles and set aside. Make sauce by combining coconut aminos, sweet chili sauce and sesame oil in a small mixing bowl or mason jar. Whisk to combine and set aside. Meanwhile, add olive or avocado oil to a large skillet on medium heat. Add onion and bell pepper. Cook for 3-5 minutes until veggies become tender. Add julienned carrots, broccoli, edamame and ¾ of the sauce. Stir and then cover with a lid for about 5 minutes minutes to allow veggies to steam. With remaining sauce, add 2 Tbsp arrowroot starch and stir to combine. Add this mixture to skillet with veggies and stir until sauce thickens [If you’re not using arrowroot starch to thicken sauce, you can add the entire sauce mixture to the skillet at once]. Last, add noodles and mix until all ingredients are coated with sauce. Top with sesame seeds. Enjoy!

Asian Veggie Soba Noodle Bowl

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Author: Angela Freed

Serves: 4

Ingredients

• 1 8 oz. package Eden® soba noodles
• 1 Tbsp olive or avocado oil
• 1 small head broccoli, chopped into bite-size florets
• 2 carrots, peeled and julienned
• ½ onion, sliced thin
• 1 yellow bell pepper, sliced thin
• 1 10oz. package frozen, pre-shelled organic edamame
• ¾ cup coconut aminos
• 3 Tbsp sweet chili sauce
• 2 Tbsp sesame oil
• 2 Tbsp arrowroot starch, optional [but recommended] to thicken sauce
• sesame seeds for garnish

Instructions

1. Cook soba noodles according to package directions. Drain and rinse noodles and set aside.
2. Make sauce by combining coconut aminos, sweet chili sauce and sesame oil in a small mixing bowl or mason jar. Whisk to combine and set aside.
3. Meanwhile, add olive or avocado oil to a large skillet on medium heat.
4. Add onion and bell pepper. Cook for 3-5 minutes until veggies become tender.
5. Add julienned carrots, broccoli, edamame and ¾ of the sauce.
6. Stir and then cover with a lid for about 5 minutes minutes to allow veggies to steam.
7. With remaining sauce, add 2 Tbsp arrowroot starch and stir to combine. Add this mixture to skillet with veggies and stir until sauce thickens [If you're not using arrowroot starch to thicken sauce, you can add the entire sauce mixture to the skillet at once].
8. Last, add noodles and mix until all ingredients are coated with sauce.
9. Top with sesame seeds. Enjoy!

3.5.3226

time to dig in + enjoy!

Have you tried this recipe yet? Let me know what you think in the comments below!