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Vegan Noodle Bowls
5 from 45 votes

Vegan Noodle Bowls

Vegan Noodle Bowls feature sautéed leeks, cremini mushrooms, scallions, and baby spinach tossed with noodles and a flavorful sesame-soy sauce. Toasted sesame seeds add nuttiness while the sauce blends soy, sesame oil, rice vinegar, honey, and red pepper flakes for a balanced umami with mild heat. This dish offers a warm, savory meal with soft noodles and tender vegetables.

Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
Servings: 2 servings
Calories: 602 kcal
Course: Main Course
Cuisine: Asian

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

    Cup of Yum
  1. First make your sauce.
  2. 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.
  3. Next prep your veggies!
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Remove pan from heat.
  9. Taste and add salt and black pepper as desired.
  10. 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

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%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 602

% 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.