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. 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 edamame beans would also go well. Enjoy!
Asian Noodle Bowl with Basil Soy Dressing {Vegan}
Ingredients
For the dressing:
- 3 cloves garlic, minced
- 5 tablespoons soy sauce
- 1/4 cup basil leaves, chopped
- 1 tablespoon minced fresh ginger root
- 2 tablespoons rice wine vinegar
For the Bowl:
- 2 servings soba noodles
- 1 zucchini, sliced
- 1 small head broccoli, chopped
- 2 colored banana peppers, sliced
- 6-8 shitake mushrooms, sliced
- 3 tablespoons canola oil (divided)
- 2 carrots, cut 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
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Comments & Reviews
Do you mince the garlic for the dressing?
Yes, the garlic should be minced. I’ll update the recipe card – thanks!
Made this for the second time tonight – love this recipe!
Yum! Love the ideas of basil soy dressing- pinned for later!
Fresh and simple – what could be better? And it’s the kind of meal you feel good when eating! Looks delish!
Yummy! Love meals in a bowl too! Have a few variations of my own Asian Noodle Bowls, but will have to try this one next!
This looks so delicious! Yum, I want it for lunch!