These take-out inspired Noodle Bowls are tossed in the most amazing homemade sesame sauce. Pair with your favorite protein, or enjoy all on it’s own as a tasty vegan/vegetarian main or side!
I have a bit of an obsession with creating totally crave-worthy take out dishes at home.
It’s much quicker than rushing out to the nearest restaurant or waiting in agony over a slower-than-molasses delivery to finally show up. Also, DIY-ing my favorite Chinese, Japanese, and Thai dishes at home is exponentially kinder to my wallet, which quite audibly weeps any time I try to dial up dinner out of sheer laziness.
We’ve mostly stuck to the same tried and true favorites in heavy rotation, such as my Szechuan Shrimp and Broccoli (a must-try!) and Sweet Chili Sriracha Salmon. Ooh! I’m also really batty over this One-Pot Spiralized Zucchini Noodle Soup which is beyond cheating since I use miso soup packets as my base. But hey, it’s super cheap and loaded with veggies so it’s an offense we can easily overlook right?
Though I made these tasty noodle bowls with fresh Yi mein noodles (aka long life noodles), there are lots of tasty swaps available.
For those of you who want to make this by raiding your pantry for what you have on hand, or for those who don’t have access to long life noodles, feel free to sub your favorite alternatives.
Ramen, Lo Mein, Udon, and a variety of other noodles work great as a last minute swap. For those of you who make their own pasta, please invite me over for dinner? I’ll love you forever!
Easy Vegan Noodle Bowls
I recently tried this recipe and fell head-over-heels in love with these chewy golden noodles and their flavorful sauce. They’re great as written below and also amazing served with shrimp, chicken, beef, or tofu.
I hope you adore it as much as we do!
:: pin it for later ::
Vegan Noodle Bowls
- 9 oz leeks
- 6-8 ounces cremini mushrooms sliced
- 3 scallions chopped
- 1 TBSP oil of choice (avocado, coconut, sesame, etc...)
- 6-8 ounces fresh long life noodles* or use your favorite noodles!
- 5 ounces fresh baby spinach
- salt and pepper to taste
- First make your sauce.
- Place sesame seeds in a large pan over medium heat and toast, stirring, until golden brown (3-5 min) Transfer to a medium bowl. Add soy sauce, rice wine vinegar, sesame oil, honey, as much crushed red pepper as desired, as well as half of your of scallions, and 1 tablespoon water. Stir to combine.
- Next prep your veggies!
- Rinse leek and trim and discard dark green tops. Halve lengthwise, then cut crosswise into 1- inch pieces. Wash to remove any interior dirt and set aside. If you haven't already, clean and slice your mushrooms and scallions as well.
- Add 1 tablespoon oil to your pan at medium heat. When oil is shimmering, add mushrooms, leeks, and most of your remaining scallions (save a spoonful or two as a garnish) and sauté until tender and softened. Taste and add salt and black pepper as desired. Remove pan from heat and set aside.
- Next season a pot of boiling water generously with salt and cook your noodles per package instructions. I was using fresh, refrigerated noodles so mine only took 2 minutes so. Dried noodles will typically take a bit longer but nothing extreme.
- Add noodles to the pan with your veggies and heat to medium-high heat. Push noodles and vegetables to outer edges of pan and add sauce to center of pan and simmer until thickened, about 1 minute. Stir to combine, then add spinach and cook until just wilted, about one additional minute.
- Remove pan from heat.
- Taste and add salt and black pepper as desired.
- Garnish with extra sesame seeds (optional) and the remaining green onion. Enjoy!
If you get a chance to try these tasty vegan noodle bowls, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!