C&C in the Kitchen

This has been a tough week. Katie has been busy kicking butt at her job in NYC (hopefully she will blog about it upon her return), and I have been getting my butt kicked by a 3 year old with a very severe case of croup, although we're hoping she is on the mend. Needless to say, something has to give in times like these, and this week it has been blogging. 

So, with little time on my hands for a post, I thought I would share a recipe I made and thoroughly enjoyed last week from Oh She Glows. I don't think I had ever eaten buckwheat noodles and now I plan to keep them stocked in my pantry. This recipe is tasty and delicious. I highly recommend it. 

Speedy Veggie 'n Brown Rice Noodle Bowl with Homemade Teriyaki Sauce

FOR THE TERIYAKI SAUCE:
4 1/2 tablespoons seasoned rice vinegar
1/4 cup + 2 tablespoons coconut amines (I used Tamari)
1 tablespoon sesame oil
3 to 4 1/2 teaspoons coconut sugar (or granulated sugar of choice), to taste
2 small cloves garlic, minced
1 1/2 teaspoons minced fresh ginger
1/4 teaspoon red pepper flakes
fresh ground black pepper, to taste

FOR THE NOODLE BOWL:
3 ounces/85g gluten-free brown rice soba noodles (or soba noodles of choice)
1 tablespoon coconut or olive oil
2 1/2 cups broccoli florets, chopped small
3 celery stalks, chopped
3/4 cup shelled frozen edamame
2-3 medium carrots, julienned
2-3 green onions, thinly sliced
1-2 teaspoons sesame seeds, for garnish
**I also added 1 red piper, sliced thinly**

Directions:
Prepare the sauce: In a medium bowl, whisk together the sauce ingredients until combined. Set aside.
Bring a medium pot of water to a boil.
For the noodle bowl: Meanwhile, preheat a large skillet or wok over medium-high heat. Add the oil and coat the pan. Add the broccoli florets, celery, and 2 tablespoons of Teriyaki sauce and saute for about 7-9 minutes, reducing heat if necessary.
When the water boils, add the noodles and reduce heat to medium-high. Cook the noodles as instructed on the package directions (about 4-5 minutes for most soba rice noodles). Drain.
Add the frozen edamame and julienned carrots to the skillet and saute another 5 minutes, or until the edamame is heated throughout.
Stir the drained noodles into the stir-fry mixture along with 2/3 of the Teriyaki sauce. Cook for a couple minutes and then serve immediately with a garnish of sliced green onion and sesame seeds.
Store leftovers in a container in the fridge for 1- 2 days. To re-heat leftovers, add them into a skillet with a bit of oil. Pour on the leftover dressing and toss to coat. Heat over medium until heated throughout and serve immediately.