Asian Veggie Soba Noodle Bowl
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Cook time: 
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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!
Recipe by Angela Freed at https://www.angelafreed.com/asian-veggie-soba-noodle-bowl/