This easy noodle bowl recipe is a delicious combination of sweet potato noodles, wholesome ingredients, and a homemade teriyaki sauce.
Health Benefits – gluten free, soy free
Prep: 20 Minutes | Cooking time: 30 Minutes | Servings: 4
Ingredients
16 oz sweet potato glass noodles
2 cups chopped kale or spinach
1 lime
6 cups mixed mushrooms, diced
2 Tbsp white wine or low-sodium vegetable broth
3 cloves garlic, crushed
2 cups frozen shelled edamame
2 cups shredded purple cabbage
2 cups shredded savoy cabbage
2 cups julienned carrots
Sprouts or microgreens (optional)
ASIAN TERIYAKI SAUCE
¼ cup tamari or low-sodium soy sauce
½ cup low-sodium vegetable broth
3 Tbsp apple cider vinegar
1 Tbsp sriracha sauce
3 Tbsp maple syrup or date paste
6 cloves garlic, crushed
1 Tbsp tapioca or cornstarch
Method
- In a small bowl, whisk all the Asian Teriyaki Sauce ingredients to combine.
- Bring a pot of water to a boil, and cook the noodles according to the package directions (usually 5–6 minutes). Rinse in cold water and drain.
- In a large bowl, combine the noodles with 2 tablespoons of the prepared Teriyaki Sauce.
- In a large skillet, stir fry the noodles over medium heat, stirring frequently, until translucent and a bit sticky (about 4 minutes).
- Add greens and the remaining sauce, and sautée for 5 minutes or until slightly wilted.
- Squeeze the juice of the lime over the noodles and stir well.
- In a separate skillet, sauté mushrooms with wine and garlic for 5 minutes.
- Put the frozen shelled edamame in a saucepan and add enough water to cover. Bring to a boil and cook for 5 minutes. Drain.
- Place the noodles with the greens in a bowl. Top with cabbage, carrots, sautéed mushrooms, cooked edamame, and pea shoots (if using).
Recipe has been graciously provided T. Colin Campbell Center for Nutrition Studies
Created on 14 Aug, 2022.
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