Vegetable Hibachi Noodles (Gluten-Free, Vegan)

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Average Rating: 4.5 | Rated By: 6 users

We are ending this week with Japanese style take-out vegetable hibachi noodles. Friday just seems like a take-out night. This simple Japanese inspired noodle dish is saucy, salty and a little sweet with thinly sliced veggies throughout. I used traditional soba noodles because they are nutritionally packed and are also high in protein. Did I mention this 20-minute noodle meal is super healthy! Sometimes all we need is just a bowl full of tasty noodles, especially after a busy first week of school

Ingredients

  • 8 oz. GF buckwheat (soba) noodles" (you can also use any GF long noodles like linguine), cook per package directions keeping them al-dente (firm to bite)
  • 3 Tbsp. avocado or coconut oil
  • 4 garlic cloves, grated or minced
  • 1 large carrot, julienned
  • 2 cups thinly sliced green cabbage
  • 6 green onions (spring), sliced
  • 2 Tbsp. GF tamari sauce
  • 2 Tbsp. Pure maple syrup or coconut sugar
  • 1 tsp. tapioca or arrowroot starch
  • 1 Tbsp. sesame oil
  • 2 Tbsp. black or white sesame seeds (I used both)
  • Instructions

  • While the noodles are cooking, over medium-high heat in a wok or cast iron skillet heat the oil
  • Add garlic and cook until fragrant, about 30 seconds
  • Add carrots, cabbage and green onions and stir-fry until crisp tender. About 5 minutes
  • While the veggies are cooking, whisk together teriyaki sauce, tamari sauce, maple syrup and tapioca starch. Pour in the wok and toss the veggies for about a minute, until the sauce is heated through
  • Add in noodles and sesame oil and toss to mix until the noodles are well coated with the sauce. Remove from the heat and sprinkle with sesame seeds
  • Serve hot


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