Speedy Teriyaki Noodles

Prepare. Rinse and dry all produce. Peel and mince the ginger, finely mince the garlic. Chop the celery stalks and green onion, discarding the bulbs. Peel and thinly slice the carrot.

Make the sauce. In a small bowl whisk together the sauce mix of rice vinegar, tamari, and sesame oil, raw sugar, minced garlic, ginger, and red pepper flakes. Add black pepper, to taste, and set aside.

Heat olive oil in a large pan or wok over medium high heat. Add the broccoli, celery, and 2 tablespoons of prepared sauce, sautéing for about 7 minutes. Add carrots and edamame until completely cooked through, another 5 minutes.

Meanwhile, bring a large pot of water to a boil. Add the noodles, cooking until soft, about 4-5 minutes. When done, drain the noodles.

Add the noodles to the vegetable mixture and remaining prepared sauce, cooking for another 2 minutes.

Dole the noodle mixture out onto plates, topping with sliced green onion and sesame seeds. Serve warm and enjoy!