Asian Noodle Bowl with Basil Soy Dressing {Vegan}

If it were acceptable, I think I would probably eat every meal out of a bowl. I just love the simplicity of it. No need to make several side dishes or dirty lots of dishes. Keep some staple ingredients on hand and putting together a tasty meal to serve in a bowl is simple. I always try to include some wholesome complex carbohydrate like quinoa or lentils which can be prepped in a big batch over the weekend and served at several meals. In addition, you could chop up your vegetables on Sunday so you can prepare your weeknight meals faster. To assemble a healthy meal in a bowl, you just cook up your vegetables and a vegetarian protein like tofu, reheat your grains and toss it all together in a tasty sauce. Simple!

There is a lot of goodness going on in this yummy bowl! Soy sauce, ginger, and fresh basil are mixed together to make a delicious dressing for the soba noodles and stir fried veggies. To lighten up the soba noodles, I spiralized a zucchini into the mix as well. (I used this handheld spiralizer from Procizion which works really well on zucchini!)  This bowl is high in fiber and provides the majority of your vitamin C and K requirements for the day. Plus, it tastes like take out, but is so much healthier!

I didn’t have any tofu on hand, but that would be the perfect addition to this bowl to round out the meal. A handful of endamame beans would also go well. Enjoy! 

Asian Noodle Bowl with Basil Soy Dressing {Vegan}

Created by: Deborah Davis

Course Entree

Cuisine Vegan

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

3

This pretty vegan stir fry in a bowl is packed with fresh flavors and lots of color.

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Ingredients

  

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For the dressing:

• 3 cloves garlic
• 5 tablespoons soy sauce
• 1/4 cup basil leaves chopped
• 1 tablespoon minced fresh ginger root ~1/2" piece
• 2 tablespoons rice wine vinegar

For the Bowl:

• 2 servings soba noodles
• 1 zucchini
• 1 small head broccoli chopped
• 2 colored banana peppers sliced
• 6-8 shitake mushrooms sliced
• 3 tablespoons canola oil divided
• 2 carrots chopped into matchstick pieces
• 1 Lime for serving

Instructions

• In a small bowl, stir together all the ingredients for the dressing and set aside.
• In a large stock pot/saute pan, add 1 1/2 tablespoons of the canola oil. Heat over medium-high heat for a minute and add the sliced shitake mushrooms. Cook for 3-4 minutes, stirring occasionally until they start to shrink and lightly brown. Scoop mushrooms out of the pan into a small bowl and set aside.
• In the same pan you used for the mushrooms, add the other 1 1/2 tablespoons of canola oil and the other chopped vegetables (broccoli, peppers, carrots). Stir to coat in oil and then cover. Cook for 5-7 minutes with the lid on, stirring occasionally. Heat until vegetables are crisp tender.
• While your vegetables are cooking, heat a medium saucepan of water over medium heat. Once it starts to boil, add the soba noodles. Cook for 5 minutes and then drain. Toss noodles with the spiraled zucchini and pour the dressing over top. Toss to coat.
• To assemble bowls, layer a serving of noodles into a bowl, top with vegetables and mushrooms. Serve with a slice of lime. For some added protein, add endamame or tofu.

Nutrition

Serving: 1.5 Cup | Calories: 258kcal | Carbohydrates: 26g | Protein: 8.4g | Fat: 14.6g | Saturated Fat: 1.1g | Fiber: 3.3g

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