When I made my menu, today was supposed to a beautiful sunny 77 degrees. Maybe it was early afternoon but by the time it was nearing dinner the winds had changed (or really just started) and the clouds rolled in. I had intended to grill and hang out in the sun with the girls maybe even let them run through the sprinkler. But today got away from us and we needed to make it to the store before dinner. Oh well, grilling in the wind and clouds didn’t sound as fun so I gave up my grilling plan for an easier dinner.
I’ve made this Teriyaki Noodle Bowl before for my breakfast and fell in love with it. It’s pretty easy to make and the homemade teriyaki sauce is so good, it pretty much makes the meal. The first time I made it I didn’t add noodles because it was just for me but tonight I used some sweet potato noodles (they are clear noodles that I got from the Korean store!) for the family. The noodle bowl has broccoli, celery, edamame, onion, garlic, and shredded carrot. Shredded carrot with sauce is my new obsession. I had never thought of using carrots as a noodle substitute until I saw it on Oh She Glows but I’m so glad I discovered it.
Everyone’s favorite part happened to be the noodles (of course). Those noodles were filling, though, and Isabelle was a little too full to finish that bowl. These leftovers are going to make an amazing breakfast for me and lunch for Brian. Can’t wait!