Source: Cookie + Kate | Serves: 4 | Time: 40 min
Changes
Replaced soy sauce with coconut aminos
Replace honey with agave
Replaced cornstarch with tapioca starch
Ingredients
Teriyaki Sauce
½ cup coconut aminos
½ cup water
⅓ cup agave
1 tbsp rice vinegar
2 tsp minced fresh ginger
6 cloves garlic, pressed or minced
1 tbsp tapioca starch
1 tbsp water
Noodles
4 oz soba noodles, brown rice noodles, spaghetti or long noodle of choice (I used Ancient Harvest red lentil linguine)
2 tbsp EVO
1 medium red onion, halved and thinly sliced
½ tsp salt
6 cups thinly sliced mixed vegetables (mushrooms, carrots, bell peppers)
½ cup teriyaki sauce, or more as needed
1 to 2 tsp sesame oil, to taste
1 tsp sesame seeds, plus more for garnish
¼ cup thinly sliced green onion, for garnish
Instructions
Teriyaki Sauce
In a small saucepan, combine the coconut aminos, water, agave, vinegar, ginger and garlic. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Keep an eye on it so it doesn’t overflow.
Meanwhile, in a small bowl, whisk together the tapioca starch and water until smooth. Set aside.
Once the sauce is simmering, whisk the starch-water slurry once more and pour it all into the sauce.
Continue cooking, while stirring continuously, until the sauce is thickened, about 30 seconds.
Remove the sauce from the heat and set aside until ready to add to your noodles. You can keep the excess in the fridge for up to 2 weeks.
Noodles
Bring a pot of water to boil and cook the noodles until al dente, according to package directions. Drain and rinse well to remove any excess starch. Set aside.
Meanwhile, warm a large skillet over medium heat. Add the oil, onion and salt. Cooking, stirring occasionally, until the onion is tender, about 4 to 6 minutes.
Add the remaining vegetables and cook until they are tender and caramelizing on the edges, stirring every minute or two. Given the volume of vegetables, this will take about 10 to 15 minutes.
Once the vegetables are done, add the noodles and ½ cup teriyaki sauce to the pan. Stir to combine, and cook just until the ingredients are all warmed through, about 1 minute. Feel free to add more teriyaki sauce if you like your noodles extra-saucy.
Remove the skillet from the heat. Add toasted sesame oil, to taste (a little goes a long way/toss with tongs if you need help mixing the noodles into the veggies). Add the sesame seeds.
Serve the noodles in bowls with sliced green onion and a little sprinkle of sesame seeds on top.
Journal
Food & Drink
7 glasses of water (planning 2 more before bed)
2 cold brew coffees
Leftover plantain fritters with sriracha-ketchup (5)
Papaya pieces (probably 1/3 cup)
Parmesan cheese pieces (probably 1/4 cup)
1 celery stalk with peanut putter
Tonight's recipe
Vodka soda
Exercise
3 miles of walking
9000+ total steps