Quick Noodle Veggie Bowls Recipes
QUICK ASIAN NOODLE & VEGETABLE BOWLS
Once you get the hang of this recipe, which is about equal parts soup and noodle dish, it might just be the thing you want to make when you crave a warming Asian-style dish in minutes.
Provided by Nava Atlas
Categories Soups & Stews
Time 25m
Number Of Ingredients 10
Steps:
- Cook the bean thread noodles according to package directions. Usually, they're cooked as follows: Place in a shallow, heatproof container, then cover them with boiling water. Cover the container with its lid. Let the noodles soak for 15 minutes.
- Once the noodles are done, drain them and cut here and there with kitchen shears or a knife to shorten, since they're very long.
- Meanwhile, heat the broth in a small soup pot with the ginger and the mushrooms.
- When it comes to a gentle boil, add the bok choy, bell pepper, and peas, and scallions.
- Return to a simmer, then remove from the heat and grind in some pepper.
- Divide the noodles between four large soup bowls. Ladle the soup over them and serve at once.
Nutrition Facts : Calories 210 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 10 grams fiber, Protein 4 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 500 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
ASIAN VEGGIE NOODLE BOWLS
Asian Veggie Noodle Bowls: Veggie-packed flavorful dinner which is really quick to throw together and so much better than takeout! Use any veggies you like.
Provided by Elena Szeliga
Categories Main Course
Time 20m
Number Of Ingredients 20
Steps:
- Set a wok or a large skillet at medium-high heat. Shave or chop carrots. Add a lug of vegetable oil to the wok and once it's hot, add carrots. Stir-fry for 4 minutes. Transfer to two bowls and set aside.
- Chop shallots, garlic and red chili pepper. In a saucepan heat 2 teaspoons of vegetable oil. Add shallots, garlic, chili pepper and ginger and cook for 3 minutes over medium-high heat. Add coconut milk and lower the heat. Add fish and soy sauce. Simmer for 10 more minutes.
- Meanwhile, prepare noodles as per instruction on the package and distribute them to the bowls once they are ready.
- Set the wok back onto the stove. Heat a lug of vegetable oil and stir-fry shiitake mushrooms for 4 minutes. Transfer to the bowls and continue stir-frying green beans, then spinach and finally chick peas with bamboo shoots each for about 3 minutes.
- Season with salt and pepper to taste. Serve the bowls with a splash of lime juice sprinkled with black and white sesame seeds and fried crispy onions (optional). Enjoy!
Nutrition Facts : Calories 748 kcal, Carbohydrate 133 g, Protein 13 g, Fat 18 g, SaturatedFat 14 g, Sodium 1335 mg, Fiber 9 g, Sugar 9 g, ServingSize 1 serving
QUICK NOODLE-VEGGIE BOWLS
This simple noodle bowl recipe is super adaptable. Feel free to swap out the mushrooms and snow peas for other quick-cooking veggies, such as broccoli, cabbage, or green beans.
Provided by Juliana Hale
Categories Pasta and Noodles Pasta by Shape Recipes
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a skillet over medium-high heat. Add mushrooms, snow peas, carrot, and green onions. Cook, stirring, until crisp-tender, about 4 minutes. Add garlic; cook 1 minute more.
- Stir together soy sauce, sugar, and cayenne in a small bowl; pour into skillet. Add cooked spaghetti and toss to coat. Cook until heated through, about 1 minute. Sprinkle with toasted sesame seeds.
Nutrition Facts : Calories 194.4 calories, Carbohydrate 25 g, Fat 8.4 g, Fiber 3.3 g, Protein 5.8 g, SaturatedFat 1.3 g, Sodium 551.5 mg, Sugar 4 g
QUICK VEGGIE & BEEF NOODLE BOWL
Veggies aren't boring in this colorful Asian-style meal. Using bok choy, carrots and red peppers makes it easy to get your family to eat more vegetables.
Provided by My Food and Family
Categories Vegetable Recipes
Time 25m
Yield 4 servings, 2 cups each
Number Of Ingredients 6
Steps:
- Heat dressing in large skillet on medium heat. Add meat and carrots; cook and stir 5 to 7 min. or until meat is done.
- Add bok choy, peppers, broth and seasonings; mix well. Bring just to boil, stirring occasionally.
- Serve over pasta.
Nutrition Facts : Calories 350, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 60 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 28 g
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- Boil the spaghetti according to package directions. Drain and toss the noodles with the sesame oil. Set the spaghetti aside.
- In a large pan, heat the vegetable oil over medium-high heat. Place the steak in the pan and cook it for a few minutes on each side until browned and cooked to desired doneness. Transfer the steak to a cutting board to rest.
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- Bring first 5 ingredients to a boil in a 3-qt. saucepan over medium heat. Cover, reduce heat to low, and simmer 6 to 8 minutes or until chicken is done. Remove chicken, garlic, and ginger with a slotted spoon, reserving broth in saucepan. Discard garlic and ginger. Let chicken cool slightly (10 to 15 minutes); shred chicken.
- Return broth to a boil over medium heat. Add noodles and soy sauce; cook, stirring to separate noodles, 4 to 5 minutes or until just softened. Remove noodles from broth using tongs, and divide among 6 bowls. Place chicken and desired toppings on noodles. Return broth to a boil over medium heat; remove from heat, and stir in lime juice. Divide broth among bowls.
VEGGIE & RICE NOODLE BOWL WITH GINGER PEANUT DRESSING | MB ...
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5/5 (17)Total Time 15 minsCategory EntreeCalories 553 per serving
- Prepare noodles according to package instructions – typically place in a bowl, pour boiling water over and let set for 10 minutes before draining.
- Prepare dressing by adding the following ingredients to a small mixing bowl: Peanut butter, sesame oil, brown sugar or maple, soy sauce or tamari, lime juice, chili garlic sauce, and ginger. If too thick, add a splash of hot water and whisk once more. Set aside.
- Add noodles, carrots, green onion, and tofu to serving bowl. Top with peanut dressing, fresh basil ,and sriracha and serve immediately.
SESAME BROCCOLI NOODLE BOWL (VEGAN) - THE VEGGIE CHICK
From veggiechick.com
5/5 (2)Total Time 30 minsCategory Main DishCalories 332 per serving
- Cook noodles according to package directions. Rinse and drain. Transfer to a large bowl. To prepare the sauce- in a small bowl, combine the soy sauce, hoisin sauce, ground ginger, and rice vinegar. Stir with a whisk; set aside.
- In a large skillet, add 1 teaspoon sesame oil over medium heat. Add sesame seeds and cook until lightly browned, about 5 minutes, stirring occasionally. Remove sesame seeds from pan and add to bowl with noodles. They will stick to the pan so you may need to use a spoon to get them out.
- Add the remaining 1 teaspoon sesame oil to the skillet. Add the broccoli and red pepper. Cook until the broccoli starts to soften, 5-7 minutes, stirring occasionally. Add the garlic and cook for 1 minute. Remove from heat.
- Add the broccoli and red peppers to the pasta. Add the sauce and green onions; stir. Serve immediately.
VEGGIE BOWL RECIPES (VEGAN & OIL-FREE) - EATPLANT-BASED
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Reviews 13Calories 285 per servingCategory Dinner Recipes
- Cook grain according to package instructions. I love to use leftover rice or bulgur that is already in my refrigerator. Another option is to buy the brown rice in boil-in bags that can be cooked on the stove top in about 10 minutes.
- Steam broccoli in microwave or on stove top. I steam mine in the microwave by placing florets in microwave safe bowl, adding approximately 4 Tbsp of water, and cooking on high for 3 minutes.
- To assemble, place cooked rice or other grain in medium serving bowl with cooked broccoli or other vegetables of choice. Roasted cauliflower or sweet potatoes work well too.
- Add cooked beans if using. Normally, I used chickpeas in my veggie bowl, but any beans you have onhand will be fine. Some favorites are edamame, peas, lentils, black beans, or others.
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