Noodle Bowl
A vibrant and nourishing noodle bowl packed with fresh vegetables and a savory sauce, perfect for a wholesome lunch.
Discover the joys of whole-food plant-based cooking with this delicious Noodle Bowl recipe.
Perfectly balanced with flavors and textures, this dish is designed to please both vegans and non-vegans alike.
At vegancooking.recipes, we celebrate the richness of plant-based ingredients that make healthy eating easy and enjoyable.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Feel free to swap in any seasonal vegetables you have on hand. Zucchini, broccoli, or even leafy greens like spinach work well. For added protein, consider including tofu or edamame.
Tips & Notes
- •For extra flavor, let the noodle bowl sit for a few minutes before serving to allow the sauce to soak in.
- •You can prepare the sauce in advance and store it in the refrigerator for up to a week.
Recipe Variations
- •Add sliced avocado for creaminess.
- •Include a protein like chickpeas or edamame for a heartier meal.
Storage & Freezing
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To enjoy, simply reheat in a microwave or serve cold.
Frequently Asked Questions
Can I make this Noodle Bowl gluten-free?
Yes! Simply substitute the whole grain rice noodles with gluten-free noodles like rice or quinoa noodles.
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A vibrant and nourishing noodle bowl packed with fresh vegetables and a savory sauce, perfect for a wholesome lunch.
Ingredients
Instructions
- 1
Boil a pot of water and cook the rice noodles according to package instructions, usually about 6-8 minutes. Drain and rinse under cold water to stop cooking.
- 2
While the noodles are cooking, prepare the vegetables: julienne the carrot, slice the red bell pepper and cucumber, and trim the snap peas.
- 3
In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, minced garlic, and grated ginger to create the sauce.
- 4
In a large mixing bowl, combine the cooked noodles, carrot, bell pepper, cucumber, snap peas, and green onions. Pour the sauce over the mixture and toss gently to combine.
- 5
Divide the noodle mixture into two bowls. Garnish with chopped cilantro and sesame seeds before serving.
- 6
Serve immediately, or chill in the refrigerator for a refreshing cold noodle salad.
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