Updated: May 19, 2020
This spicy Soba Noodle Veggie Bowl is a quick and easy meal for one, and perfect as a dairy-free, vegan dinner.
Preparation time: 40 minutes
Ingredients: 20g Original Pili Nuts
200g Soba Noodles
6-8 Tbsp Nojo Gluten Free Teriyaki Sauce
1.5 Tbsp Coconut Oil
1 Tbsp Ginger (Thinly chopped)
1 or 2 Green Chillies
Half a cup Oyster Mushrooms
1 Carrot (Grated)
1/4 Cup Red Cabbage
1/2 Cup Spring Onions (Sliced)
1 Yellow Bell Pepper
1/2 Broccoli (Cut into 5cm florets)
5 Tbsp Wakame (Soaked for 4 mins and Drained)
Half of Lime
Instructions: We would normally start by preparing all of our ingredients. Cut vegetables, grate carrots, have the oil and sauce ready. That makes it easier and time-saving when it comes to cooking.
1. In a pot of boiling water, cook the soba noodles for 2-3 minutes until they’re slight “al dente”. We don’t want them fully cooked as they’ll continue cooking when we stir fry them later. Once the noodles are done, drain it and run it under cold water and set aside.
2. Put a large pot on heat and add 1 tbsp of coconut oil. Once the oil has melted add ginger and chilies and stir to prevent them from burning. We then add mushrooms, carrots, cabbage, spring onions, bell pepper, broccoli and add a good splash of Teriyaki Sauce. Put the fire on high heat and keep stirring rapidly for 1-2 minutes. Add the noodles and mix well with the rest of the ingredients, if you feel like it's a bit dry, add more Teriyaki sauce.
We are almost ready! Our last touch would be to squeeze a half of lime and sprinkle some pili nuts to add those crunchy notes to our dish.