I like a little heat so I ended up adding just a little bit of red chili paste for an extra kick. Adjust flavor to your liking!
12 oz whole grain soba noodles (I used a package and a half of Lotus Foods Soba Rice Noodles)
1 bunch of broccoli
1 small red bell pepper
1 small zucchini
1 small yellow summer squash
1 handful of snow peas or sugar snap peas
1 1/4 cups of water (save 1/4 cup of water for slurry)
1/3 cup of pure maple syrup
1/4 cup of tamari soy sauce
½ inch piece of ginger, minced (or ½ teaspoon of ginger powder)
1-2 cloves of garlic, minced (or ½ teaspoon of garlic powder)
Slurry (2 tablespoons of cornstarch + 1/4 cup of cold water)
Bring a large pot of water to a boil. Add noodles and cook for 7 minutes, stirring occasionally, or until tender. Drain and rinse under cold water. Chop veggies and add to a large wok or pan with a tablespoon of water to prevent sticking. Sprinkle with a little salt and pepper. Cover with a lid and cook for about 10 minutes, stirring every few minutes. For the teriyaki sauce, add all the ingredients, minus the slurry, to a food processor and process until ginger and garlic are well blended. If using ginger and garlic powder, you can just use a whisk until well combined. Pour sauce into a saucepan on medium heat. Meanwhile, make slurry by adding cornstarch to cold water. Mix until well combined. Bring sauce to a boil, then, using a whisk, slowly mix in slurry. Once thickened, remove from heat. Add cooked noodles and teriyaki sauce to the cooked veggies, mix well and cook on low heat for 1-2 minutes until everything is warmed through. Let cool a little and enjoy!