Teriyaki Buddha Bowl
Bowls are all the rage nowadays, and it’s easy to see why when you taste the delicious flavors of this one. Chock-full of veggies, ginger, garlic, and a tasty dash of Teriyaki Marinade and Sauce, this meal is ready in 24 minutes and makes a healthy dinner or light lunch!
Servings: 2
Ingredients
- ½ cup Kikkoman® Teriyaki Marinade & Sauce
- ¼ cup + 2 tablespoons Kikkoman® Sesame Oil divided
- 1 teaspoon minced ginger
- ½ teaspoon minced garlic
- 1 teaspoon all-purpose flour
- 8 ounces dry lo mein noodles
- 2 cup snap peas
- 2 cups shredded purple cabbage
- 8 broccolini spears
- 1 teaspoons sesame seeds
- 2 sprigs fresh cilantro
Instructions
- Heat teriyaki sauce, toasted sesame oil, ginger and garlic over medium-low heat until steaming. Gradually whisk in flour to thicken. Reduce heat to low and simmer for 3-4 minutes or until thickened. Remove from heat and set aside.
- Cook noodles according to package directions. Strain and divide noodles between two bowls.
- While noodles are cooking, heat 2 tablespoons sesame oil in a medium skillet over medium heat for 2-3 minutes. Add snap peas, cabbage, and broccolini. Sauté for 5-7 minutes, stirring occasionally until vegetables are tender.
- Add vegetables to noodle bowls and drizzle with sauce. Garnish with sesame seeds and cilantro. Enjoy hot.
