Asian Noodle Bowl with Basil Soy Dressing {Vegan}

Asian Noodle Bowl with Basil Soy Dressing {Vegan}

Debbie, a Registered Dietitian, shows you how to make a delicious, healthy vegetarian recipe with the Procizion spiral slicer. "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!"

Asian Noodle Bowl with Basil Soy Dressing {Vegan}

Author: Deborah Davis

Recipe type: Entree

Cuisine: Vegan

Prep time:

Cook time:

Total time:

Serves: 3

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


  • For the dressing:
  • 3 cloves garlic
  • 5 tablespoons soy sauce
  • ¼ 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


  1. In a small bowl, stir together all the ingredients for the dressing and set aside.
  2. In a large stock pot/saute pan, add 1½ 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.
  3. In the same pan you used for the mushrooms, add the other 1½ 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.
  4. 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.
  5. 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 Information

Serving size: 1.5 Cup Calories: 258 kcals Fat: 14.6 g Saturated fat: 1.1 g Trans fat: 0 g Carbohydrates: 26 g Fiber: 3.3 g Protein: 8.4 g

Credit: Debbie Davis MS, RD

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