Veggie Noodle Amino Bowl
Makes 4 servings
What you need:
FOR THE AMINO SAUCE
3 tablespoons coconut vinegar
3 tablespoons coconut aminos (soy-free coconut seasoning)
1 tablespoon Eden organic sesame oil
1 tablespoon coconut sugar
2 large cloves garlic, grated or pressed
1 1/2 teaspoons minced fresh ginger
1/4-1/2 teaspoon red pepper flakes
Freshly ground black pepper, to taste
1 teaspoon arrowroot powder
FOR THE NOODLE BOWL
1/2 box (4-oz/115g) buckwheat soba noodles
2 tablespoons coconut oil
3 1/2 cups broccoli florets
3 stalks celery, chopped
1 large red pepper, thinly sliced
2 to 3 large carrots, peeled and julienned
3 to 4 green onions, chopped
1/4 cup pumpkin seeds, toasted
Sesame seeds, for garnish
Optional: spiralized zucchini noodles for a low carb option
What to do:
-Cook the noodles as per package instructions. Drain and rinse with cold water.
-Prepare the sauce: In a medium bowl, whisk together the sauce ingredients until combined. Set aside.
-For the noodle bowl: Preheat an extra-large skillet or wok over medium-high heat. Add the oil and coat the pan. Add the broccoli florets, celery, and red pepper, and saute for about 7-10 minutes, until almost tender. Stir frequently, and reduce heat if necessary.
-Add the carrots to the skillet and saute another couple minutes.
-Add pumpkin seeds to a dry medium pan. Heat to medium high heat and add the pumpkin seeds. Cook for 3-4 minutes until the seeds begin to toast and pop - immediately remove from heat and set aside.
-Stir the drained noodles into the stir-fry mixture along with all of the amino sauce. Cook for a couple minutes until the sauce thickens slightly and the carrots soften a bit.
-Serve with a garnish of sliced green onion, toasted pumpkin seeds and sesame seeds.
-Store leftovers in a container in the fridge for 1- 2 days.
-Put that spiralizer to work! Enjoy more nutrient dense zucchini and less soba noodles - decrease your carb intake and lighten up your meal by subbing in some fresh zucchini noodles for the soba!