Ditch take-out and make this nutritious, flavor-packed teriyaki noodle bowl instead.
It’s kid-friendly and easy to customize without any additives or weird ingredients. It’s naturally vegan and easy to make gluten-free!
In a small saucepan, combine all the sauce ingredients over medium-high heat, except for the cornflour. Bring the mixture to a boil. Reduce the heat and simmer for 3 minutes.
Mix the cornflour with one tablespoon of water to form a slurry. This prevents lumps from forming when it hits the hot mixture.
Transfer the mushroom mixture to a mixing bowl and add remaining ingredients. Mix thoroughly to create a thick batter.
Add half of the slurry into the sauce, whisking continuously. Add more slurry until the sauce thickens, then remove from the heat and set aside. The sauce thickens as it cools.
Bring a large pot of water to a boil and cook the soba according to the package instructions. Al dente is best, so they don’t get mushy. Drain and set them aside.
In a large wok, heat the oil and sauté the red onions until translucent. Add the rest of the sliced veggies and broccoli florets, then sauté until tender.