Noodle Bowl -An easy, healthy weeknight meal that can be made vegan and gluten-free, and is a veggie bowl that even non-vegetarians will love!
I am such a fan of a dish having a crunch to it so that usually means that nuts, seeds or veggies have to be in it. Well, this noodle bowl recipe is hitting the “crunch” factor perfectly!
Plus, if you’re a fan of vegan recipes, you’ll want to add this to your recipe box PRONTO!
With ingredients like:
- Soba/Buckwheat Noodles
- Coconut Oil
- Fresh Ginger
- Green onion and Sesame Seeds (optional)
the texture is AMAZING and with the added sauce made of:
- Soy Sauce
- Olive Oil
- Lemon Juice
- Sesame Oil
- Maple Syrup (or honey, if not vegan)
- Grated Ginger
the flavor is dynamite!
You’ll start by cooking your noodles according to package directions.
Then, whisk together ingredients for the sauce in a small bowl, and set aside.
Cook the Mushrooms First:
Grab your skillet or wok, and melt 2 tablespoonful coconut oil over medium-high heat.
Add your garlic and ginger, and cook for one minute.
Grab your mushrooms and cook for about five minutes, and remove mushrooms from skillet.
Cook Remaining Veggies
Melt remaining 2 tablespoons coconut oil in the skillet, and add shallots and cook about three minutes. Then add broccoli, carrots, and kale, and cook for about 5 minutes. Add your mushrooms back into the skillet and cook another 3 to 5 minutes, until the veggies are tender.
Add the cooked noodles and the sauce to the skillet, and stir to coat. Cook for about 2 minutes and serve in bowls topped with sesame seeds and green onion.
Serve this gloriousness in bowls topped with sesame seeds and green onion and you’re ready for a bowl of flavor!
Noodle Bowl With Veggies
- 5 oz Soba/buckwheat noodles or 1/2 package
- 4 Tbsp coconut oil divided
- 3 cloves garlic minced
- 1 tsp fresh ginger grated (can substitute 1/2 tsp ginger powder)
- 1 qt. mushrooms sliced
- 1 shallot chopped
- 1.5 cup broccoli florets
- 1 carrot julienned or shredded
- 3 stalks kale de-ribbed and chopped
- green onion chopped, for garnish/topping
- sesame seeds for garnish/topping
For the Sauce
- .25 cup soy sauce
- 3 Tbsp olive oil
- 1 Tbsp lemon juice
- 2 tsp sesame oil
- 1 tbsp maple syrup (or honey, if not vegan)
- 1 tsp Sriracha or more if desired
- 1 tsp grated ginger
Cook noodles according to package directions.
Whisk together ingredients for the sauce in a small bowl, and set aside.
Melt 2 tablespoonful coconut oil in skillet or wok, over med-high heat. Add garlic and ginger. Cook for 1 minute.
Add in mushrooms and cook for about 5 minutes. Remove mushrooms from skillet.
Melt remaining 2 tablespoons coconut oil in skillet. Add shallots and cook about 3 minutes. Add broccoli, carrots and kale. Cook about 5 minutes.
Add mushrooms back to skillet and cook another 3 to 5 minutes, until veggies are tender.
Add the cooked noodles and the sauce to the skillet. Stir to coat. Cook about 2 minutes.
Serve in bowls topped with sesame seeds and green onion.
*Can use any noodle of choice, but buckwheat/soba noodles are GF; substitute tamari for soy sauce if GF
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