Veggie + Ramen Noodle Bowl

One of my easiest and fastest recipes, this veggie and ramen noodle bowl is nutrient-packed and delicious! It’s loaded with a handful of veggies, brown rice noodles and peanut sauce. Very allergen friendly.

Over the course of the Coronavirus quarantine, this veggie and ramen noodle bowl is the one I keep demoing in live cooking sessions. It’s a great option for busy parents who are simultaneously working and homeschooling their kids. It’s also perfect for dinner when you’ve been working all day and don’t want to cook a complicated or lengthy meal.

This dish is super versatile, customizable and allergen friendly. See my recipe notes at the bottom for allergy friendly substitutions.

The Veggies

In this bowl, I’m using a typical Asian veggie blend of carrot, onion, mushroom, bell pepper, corn and edamame. However, you can use anything you have on hand. Don’t have fresh veggies? The frozen Asian stir fry veggies are perfect for this!

The Noodles

The ramen noodles we love to use are the brown rice ramen noodles from Lotus foods. Not only do we love their sustainable growing practices and commitment to family and community farming, we also truly love their products. These brown rice noodles taste great and they’re also gluten-free.

The Sauce

I lather up these noodles and veggies in a homemade peanut sauce. It’s easy and can be made in five minutes. You can access that recipe here! Don’t feel like making it? No problem! You can use a store-bought peanut sauce or you can opt for a different sauce (soy, sriracha, etc).

For as much as we tell ourselves to stop and smell the roses, it often seems like we’re getting only a passing glance as we whiz off to work, to school, to soccer practice, and more. Life seems to get busier and busier. In all of the buzz, often there are sacrifices that need to be made. You don’t have to let it be your diet. That’s why the Whole Scoop is dedicated to sharing recipes that are quick and easy but also, nutritionally powerful.

Veggie and Ramen Noodle Bowl

One of my easiest and fastest recipes, this veggie and ramen noodle bowl is nutrient-packed and delicious! It's loaded with a handful of veggies, brown rice noodles and peanut sauce. Very allergen friendly.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Main Course

Cuisine Thai

Servings 3 bowls

Ingredients

  

• 3 2.5oz brown rice ramen noodle cakes
• 3 baby bok choy sub with spinach or other green
• 1 large yellow onion, sliced into wedges
• 3 cloves of minced garlic
• 1 bell pepper, sliced any color
• 5 oz mushrooms, sliced
• 1 cup shredded red cabbage
• 1 cup shredded carrots
• 2 tbsp avocado oil
• 1 cup frozen edamame

Optional Toppings/Garnish

• peanut sauce
• fresh cilantro
• sesame seeds
• scallions
• lime juice

Instructions

 

• Prepare all your veggies first. Slice the red pepper and onion into thin wedges. Slice the bok choy into ribbons. Slice the mushrooms.
• In a skillet, sautée the garlic, onion, red pepper, mushroom, boky choy in a skillet with 2 tbsps oil. Sauté ~7 minutes or until fork tender.
• While the other veggies are sauteing, finely shred some red cabbage and carrot (unless your buy pre-shredded). These stay raw for a nice crunch!
• Set a saucepan of water to boil. Add ramen noodles to cook for 4 minutes. Drain + rinse with cold water.
• Take 5 mins to whip up your peanut sauce (skip this step if you're using store-bought or another sauce)
• Add 1 cup of frozen edamame with water in a bowl. Microwave for 1 min. Or you can boil for A few minutes in a saucepan if you prefer.
• To assemble, add all ingredients to a bowl. Top off with a squeeze of lime juice, a shake of sesame seeds, fresh cilantro leaves and the peanut sauce.

Keyword gluten free, noodles

Did you make this? Leave a comment below and share a picture on Instagram with the hashtag #thewholescoopblog