Vegan Noodle Bowls
User Reviews
5
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Prep Time
10 mins
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Cook Time
18 mins
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Total Time
28 mins
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Servings
2 servings
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Calories
602 kcal
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Course
Main Course
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Cuisine
Asian
Vegan Noodle Bowls
Description
This recipe assembles a vegan noodle bowl by first preparing a sauce mixing toasted sesame seeds, soy sauce, rice wine vinegar, sesame oil, sweetener, water, and red pepper flakes for subtle heat. Vegetables including sliced leeks, mushrooms, scallions, and spinach are sautéed in oil until tender and seasoned with salt and pepper. Cooked noodles are then combined with the sauce and vegetables to harmonize flavors.
The dish balances the umami richness of soy and sesame with the acidity of vinegar and a touch of sweetness. The textures range from tender sautéed vegetables to the soft bite of noodles. Garnishing with scallion tops and additional sesame seeds provide freshness and visual appeal.
Serving as a complete meal or side, these noodle bowls work well with added proteins such as tofu or shrimp. The recipe accommodates various noodle types, from ramen to lo mein, dried or fresh, and can be easily doubled for larger servings. Leftovers reheat well and can be stir-fried with other ingredients to create new meals.
Customize spice by adjusting red pepper flakes, and choose oils like avocado or sesame to influence flavor profiles.
Ingredients
- 9 oz leek
- 6-8 ounces cremini mushrooms sliced
- 3 scallions chopped
- 1 TBSP cooking oil avocado, coconut, sesame, etc, of choice
- 6-8 ounces noodles or use your favorite noodles!, fresh, long life
- 5 ounces spinach fresh baby
- salt to taste
- black pepper to taste
FOR THE SAUCE:
- 1 TBSP sesame seeds
- ¼ cup soy sauce
- 1 TBSP sesame oil
- 1 TBSP rice wine vinegar
- 1 TBSP honey or brown rice syrup if vegan
- 1 TBSP water
- 1/8-1/4 tsp red pepper flakes crushed
Instructions
- First make your sauce.
- Place sesame seeds in a large pan over medium heat and toast, stirring, until golden brown (3-5 min) Transfer to a medium bowl. Add soy sauce, rice wine vinegar, sesame oil, honey, as much crushed red pepper as desired, as well as half of your of scallions, and 1 tablespoon water. Stir to combine.
- Next prep your veggies!
- Rinse leek and trim and discard dark green tops. Halve lengthwise, then cut crosswise into 1- inch pieces. Wash to remove any interior dirt and set aside. If you haven't already, clean and slice your mushrooms and scallions as well.
- Add 1 tablespoon oil to your pan at medium heat. When oil is shimmering, add mushrooms, leeks, and most of your remaining scallions (save a spoonful or two as a garnish) and sauté until tender and softened. Taste and add salt and black pepper as desired. Remove pan from heat and set aside.
- Next season a pot of boiling water generously with salt and cook your noodles per package instructions. I was using fresh, refrigerated noodles so mine only took 2 minutes so. Dried noodles will typically take a bit longer but nothing extreme.
- Add noodles to the pan with your veggies and heat to medium-high heat. Push noodles and vegetables to outer edges of pan and add sauce to center of pan and simmer until thickened, about 1 minute. Stir to combine, then add spinach and cook until just wilted, about one additional minute.
- Remove pan from heat.
- Taste and add salt and black pepper as desired.
- Garnish with extra sesame seeds (optional) and the remaining green onion. Enjoy!
Notes
- Use any noodles you prefer; cook dried noodles separately according to package instructions before adding to the stir-fry.
- This recipe serves about 2 as a main meal or 4 as a side dish.
- Feel free to add your favorite protein such as shrimp, tofu, chicken, or beef to complete the meal.
- Leftovers reheat well and can be stir-fried again with other vegetables or proteins for variety.
- Adjust the amount of red pepper flakes to control the spice level to your taste.
- Oils such as avocado, coconut, or sesame oil can be used depending on flavor preferences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 602 kcal
% Daily Value*
| Calories | 602kcal | 30% |
| Carbohydrates | 100g | 33% |
| Protein | 22g | 44% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Sodium | 2386mg | 99% |
| Potassium | 1350mg | 29% |
| Fiber | 6g | 24% |
| Sugar | 16g | 32% |
| Vitamin A | 8989IU | 180% |
| Vitamin C | 39mg | 43% |
| Calcium | 248mg | 25% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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