Teriyaki mushroom noodle bowl

Ingredients:

1 bunch of green onion (scallions), white and light green part sliced

3 Medium Carrots, spiral sliced

2 Medium zucchini spiral sliced

1 Large head of broccoli cut into florets 

1 large package of shiitake mushrooms, sliced (*Bonus- mushrooms are high in selenium - a high antioxidant food)

1/4 cup to 1/2 cup vegetable stock

2 Tbsp sesame oil

4 Tbsp soy sauce

1 Tbsp sriracha (optional)

 

Directions:

Add a broccoli, mushrooms, sesame oil, soy sauce and sriracha to roasting pan (make sure mushrooms and broccoli get coated with sauces and there is space between the vegetables). Roast on 425 for 10-12 minutes or until broccoli is tender and mushrooms have firmed up.

 

Place a pan with a thin layer of vegetable stock on the stove and put on medium to high heat. While that is heating up, in a large bowl spiral cut carrots and zucchini (you can also use a vegetable peeler and make ribbons if you don't have a vegetable spiralizer), Once the pan is hot, add the vegetables and cook only until slightly wilted (about 3 minutes) stirring occasionally. 

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Top vegetable noodles with mushrooms and broccoli and sliced scallions and enjoy!

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Serves about 4 (as a light meal), if you want to add a little bulk or increase the number of people that can be served, I suggest using cooked soba noodles or whole wheat angel hair pasta.

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