Now that I’m working while sending out job applications for a new position and studying at IIN at the same time, I find myself relying on quick and easy recipes more than ever. People will often say they don’t have the time to eat healthy because the cooking takes so long, but I think that’s just a lame excuse. Healthy dishes can be some of the easiest to throw together, you just need a bit of practice to get into a rhythm.
For example, for a smoothie literally all you have to do is throw all the fruits and veggies into the mixer, press the start button, wait 5 seconds and voila. Now that’s what I call fast food!
I know we don’t all live off smoothies all day long, so that’s where this warming veggie noodle bowl with a homemade Teriyaki sauce comes in handy. Noodle bowls are awesome because you can customize them any way you like – a total clean out the fridge kind of meal. Take whatever veggie looks like it’s best days are over (brownish kale, I’m looking at you), throw it into a noodle bowl and see it come back to life. So go ahead and customize this noodle bowl with whatever you have left in the fridge.
And since it’s a veggie noodle bowl and not a noodle veggie bowl, there are more vegetables in the dish than noodles. This way a normally carb-heavy meal is transformed into a satiating fibre-packed healthy alternative. The carrots are cut up julienne-style and almost get a pasta-like texture when heated, so it adds to the i’m-eating-a-pasta-dish-feel.
Not that you would have to restrict the type of pasta I propose for this dish, because they are freakin’ awesome. I used Edamama’s black bean spaghetti, which are gluten free, wheat free, low in calories and have a lower GI than normal pasta. Edamama is a gluten free pasta brand from Switzerland which makes their pasta out of soy beans. They:
- Contain 5x less carbs and 4x more fibre than normal wheat pasta
- Contain lots of healthy protein (the black bean pasta has 45.1g of protein and only 16.2g of carbs per 100g of pasta). And the best part is: it’s a complete protein source, which is a rare bread under the plant-based protein options
- Don’t contain any eggs, lactose, conservatives or colorants. Win!
- Teriyaki sauce:
- 5 tbsp seasoned rice vinegar
- 5 tbsp soy sauce
- 1 tbsp sesame oil
- 4 tsp coconut sugar
- 1 ½ small cloves garlic, minced
- 1 ½ tsp fresh ginger, minced
- ¼ tsp cayenne pepper
- fresh ground black pepper, to taste
- 80g gluten-free black bean pasta from Edamama
- 2 tablespoon coconut
- 3 cups broccoli florets, white cauliflower and romanesco cauliflower (in total)
- ¾ cup shelled frozen edamame
- 2-3 medium carrots, julienned
- 1 tbsp sesame seeds, for garnish
- Prepare the sauce by whisking all the sauce ingredients together in a bowl. Set aside.
- Bring a medium pot of water to a boil.
- Meanwhile, preheat a large skillet over medium-high heat. Add the coconut oil. Add the broccoli and cauliflower and 3 tablespoons of Teriyaki sauce and sauté for about 9 minutes. Stir well.
- Once the water is boiling, add the noodles and cook as instructed on the package directions (6-8 min.). Drain well.
- Add the frozen edamame and carrots to the skillet and sauté until the edamame is hot and ready to be eaten (takes around 5 min.)
- Stir the drained noodles into the stir-fry mixture along with the rest of the teriyaki sauce. Cook for a couple minutes and then serve with the sesame seeds as garnish.