Soyaki Stir-Fry with Noodles

My husband and I celebrated both of our birthdays in the past week and, for us, celebrating means splurging on our favorite foods. But the celebrating had to come to an end and I wanted a healthy meal to get us back on track. I came up with this Japanese style noodle dish packed with colorful vegetables. I call it soyaki as it's flavored with both soy and teriyaki sauce, as well as some garlic and ginger.

Ingredients:

• 1 tablespoon olive oil
• 1 red bell pepper, cut into strips
• 1 cup shredded carrots
• 4 green onions, chopped
• 2 cloves garlic, minced
• 1/2 tablespoon minced ginger
• 1/2 cup cooked edamame (you can buy them already removed from the pod, in the frozen section)
• 4 oz protein- tofu, chicken, and beef strips, already cooked/grilled (I used meatless chicken strips from Trader Joe's)
• 6 oz Japanese noodles (small udon)
• 2 tablespoons soy sauce
• 3 tablespoons teriyaki sauce
• 1 tablespoon corn starch mixed with 1/2 oz water

1. In large saute pan, heat olive oil on medium-high heat. Add in bell pepper, carrot, green onion, garlic, ginger, edamame, and your protein. Cook until veggies are tender, but still have some snap.
2. Bring pot of water to a boil and cook noodles according to package directions. Drain and add to vegetables.
3. Add soy sauce and terriyaki sauce. Slowly add in corn starch mixture until desired consistency.