Weeknight Noodle Bowl

Noodle bowls are some of our favorite dinners – they are fast, so flavorful, and can be packed with endless varieties of vegetables. This version is made with edamame for protein, steamed broccoli, and tahini to provide some creaminess. And by deconstructing, I have dinner for my kids as well!

This recipe is vegan, gluten-free, kid-friendly and done in less than 20 minutes – a winner all around!

Serves 4 | Vegan, gluten-free, kid-friendly | Less than 20 minutes

  • 8 oz brown rice pad Thai noodles (we like Lotus Foods)
  • 1 head of broccoli, chopped
  • 1/2 tbsp sesame oil
  • 1/2 tbsp olive oil
  • 1 tbsp minced ginger
  • 1/2 yellow onion, diced
  • 1 yellow pepper, diced
  • 1 leek, sliced thin
  • 1 cup frozen shelled edamame, thawed
  • 1/8 cup tamari
  • 1 heaping tbsp tahini
  • The juice of 1 large lime or 2 small limes
  • 1 tbsp agave (or honey if not vegan)
  • 1/2 tsp red pepper flakes
  • Black pepper
  • For topping
  • Basil, sliced thin
  • Tarragon, finely chopped (optional)
  • Sesame seeds
  • Sea salt

Start by steaming you broccoli. Place a pot with about 1/2 inch of water and broccoli in the steamer basket on the stove. Heat over high heat until just tender, about 5 minutes (avoid over-cooking here – you want a bit of a bite to your broccoli. They should never be army green or mushy). Set aside.

Next, boil your rice noodles per package instructions. Drain and rinse with leukwarm water to prevent sticking. Set aside.

Mix the tamari, tahini, agave, lime juice, a few cracks of black pepper and the red pepper flakes in a small bowl. Whisk to combine and set aside. In a large skillet, heat your sesame and olive oil over medium high heat. Add the ginger, onion, pepper, and leek. Cook about 3-4 minutes until softened. Add the edamame to heat through, about 2 minutes. Pour in the dressing and add the rice noodles. Reduce the heat to low and stir until thickened and well-coated, about 2 minutes.

Place a quarter of the noodle mixture in a bowl and top with the broccoli. Sprinkle the broccoli with sea salt and top everything with basil, tarragon, and sesame seeds. Serve immediately.

For the kids – I toss plain rice noodles in a small splash of tamari and serve with a side of broccoli and edamame.

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