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Noodle Bowl With Veggies
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!
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Main Course
Cuisine:
Asian
Diet:
Vegan
Servings:
4
Calories:
450
kcal
Author:
Jessica Burgess
Ingredients
5
oz
Soba/buckwheat noodles
or 1/2 package
4
tablespoon
coconut oil
divided
3
cloves
garlic
minced
1
teaspoon
fresh ginger
grated (can substitute 1/2 teaspoon 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
tablespoon
olive oil
1
tablespoon
lemon juice
2
teaspoon
sesame oil
1
tablespoon
maple syrup
(or honey, if not vegan)
1
teaspoon
Sriracha
or more if desired
1
teaspoon
grated ginger
Instructions
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.
Notes
*Can use any noodle of choice, but buckwheat/soba noodles are GF; substitute tamari for soy sauce if GF
Nutrition
Calories:
450
kcal
|
Carbohydrates:
44
g
|
Protein:
15
g
|
Fat:
27
g
|
Saturated Fat:
13
g
|
Sodium:
1158
mg
|
Potassium:
1070
mg
|
Fiber:
3
g
|
Sugar:
9
g
|
Vitamin A:
2835
IU
|
Vitamin C:
40.8
mg
|
Calcium:
53
mg
|
Iron:
2.9
mg