Noodle Bowl Goodness

If you haven't already noticed, it's quite arguable that I have an addiction to asian foods, more specifically noodle bowls.  There's just something about the yummy stir-fried veggies, proteins, and grains all sitting in a deliciously seasoned broth.  This bowl includes a homemade teriyaki sauce that once you try, you're going to want to marinate everything in.

The chilled leftovers are just as yummy!

Teriyaki Shrimp Noodle Bowls

1/2 lb. soba noodles (or any other noodles)

1/2 lb. shrimp, peeled, deveined, tails removed

1 yellow squash

1/2 dozen large carrots, peeled

1 c. edamame

2-3 stalks of celery

1 1/2 c. bean sprouts

2 tbsp. canola oil

bunch of green onions

handful of peanuts (optional but greatly recommended)

salt & pepper, to taste

3/4 c. soy sauce

1/2 tbsp. minced ginger

1 tbsp. minced garlic

2/3 c. packed brown sugar

1/4 c. water (cold)

1 tbsp. cornstarch

1 tsp. white vinegar (most vinegars can act as substitute)

1 tsp. sesame oil

Cook soba noodles according to package, drain in cold water, and set aside.  In a bowl, mix water and cornstarch until dissolved.  Mix in remaining sauce ingredients.  In a large skillet, heat canola oil over medium heat. Pour shrimp into hot pan and sprinkle with salt and pepper, and saute until opaque and pink(2-3 min). Remove from pan.  Stir fry squash, carrot, celery and edamame until carrots start to soften. Add shrimp back in and pour teriyaki sauce over pan, and stir until sauce thickens slightly. Remove from heat and stir in cooked soba noodles, bean sprouts, and green onions. Toss to coat in sauce, and enjoy!