These vegetable packed Noodle Bowls are ready in just 15 minutes and easy to adapt with whatever you have on hand. Our noodle bowl recipe is vegan, but we have given lots of suggestions of other protein that can be added, so you can have it a different way every time.
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Comforting noodles in a simple, but slightly spicy broth and loaded with green vegetables is just the kind of meal you want when you need a pick me up. It's warming, it gives you a good vegetable boost and it's cheap to make too. The best part, these easy noodle bowls are ready in just 15 minutes.
This isn't a fried noodle bowl, it's a big bowl of noodle soup. We could just drink this seasoned broth, and we do. Don't let any of it go to waste! This is a quick noodle bowl for when you just need dinner on the table or for a quick noodle lunch.
Looking for more meals that are ready in under 15 minutes? Why not try our comforting Tortellini with Pesto, easy Bagel Pizzas or our delicious 10 minute Creamy Salmon Gnocchi?
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Noodles - You can use your favourite noodles here. We used udon, as they are nice and chunky. But you could use flat rice noodles or ramen if you prefer.
- Broth - We use miso paste mixed with water to make the base of this healthy noodle recipe. But you can buy cartons of noodle broth if you prefer.
- Flavourings - You can keep it simple and just have the miso broth, but we like to add a little extra to it. We added some chilli oil (but leave out if you don't like spice), soy sauce and some garlic and ginger paste.
- Vegetables - Anything goes here. We added broccoli, edamame, carrots, mushrooms and pak choi (bok choy), but we have given suggestions below of what else can be added.
Variations
The great thing about these healthy noodle bowls is that it is so easy to adapt. This is a fool-proof recipe that you really can't get it wrong, either with ingredients or measurements. Here are some of our favourite ways to mix it up.
Flavourings - The broth is where ALL the flavour comes from. Keep it simple with just the miso or add something extra. As well as what we have added to this recipe, you could also drizzle over some sriracha. Stir a tablespoon of peanut butter and a splash of coconut milk into the broth. Top with crushed peanuts and fresh lime wedges.
Noodles - Whatever your favourite noodles are, use those! We love udon as they are nice and chunky. But you can use rice noodles, wholewheat noodles, ramen or soba noodles. You could even use a mixture of noodles and courgetti/zucchini noodles for a low carb alternative.
Vegetables - Whatever vegetable you can serve with noodles, will go in this noodle soup. You can also add bell pepper, courgette, kale, spinach, green beans, bean sprouts, peas or sweetcorn. When it comes to the mushrooms, use a few different ones for extra texture.
Protein - The protein in our noodle bowl recipe comes mainly from the edamame, however there are other ways to give it a protein boost. Why not add leftovers of our Slow Cooker Chicken Breasts shredded up?
You could also top it with Air Fryer Salmon or Air Fryer Salmon Bites or some cooked tofu chunks to keep it vegetarian/vegan.
How To Make A Noodle Bowl
- Step one: Heat the oil over a medium heat and add the onion and mushrooms. Cook for 4 minutes.
- Step two: Add the carrots, broccoli, miso paste and the boiled water.
- Step three: Continue to cook for 3 minutes.
- Step four: Add the noodles, chilli oil, garlic and ginger, soy sauce, pak choi (bok choy) and edamame beans.
- Step five: Cook for a further 3 minutes.
- Step six: Transfer to serving bowls and enjoy.
What To Serve With Noodle Bowls
These noodle bowls pretty much have everything you could need in them, especially if you have added one of the protein suggestions above. However, we have a couple of suggestions of how you can take these healthy noodles to the next level.
If you haven't added pak choi into the noodles, then serve them on the side. We recommend our Roast Pak Choi recipe, as the crispiness on them is incredible.
There is just something about a runny yolk egg on noodles that screams comfort food. It adds a lovely creaminess to the broth that you just can't beat. Why not try our Air Fryer Boiled Eggs or follow this tutorial for the Perfect Jammy Egg?
We also recommend a drizzle of Sriracha sauce on this bowl of noodles before serving too and serving it with our Spicy Asian Cucumber Salad.
If you are serving this at a dinner party, then why not check out our Simple Sushi Recipes to serve them with?
Dannii's Top Tips
- For some added crunch, you can sprinkle some crushed cashews or peanuts on top of these noodle bowls before serving.
- For extra spice, drizzle over some extra chilli oil before serving.
- Use reduced sodium soy sauce if you don't want these too salty.
- Add a squeeze of lime juice to the dish just before serving to lighten it up. This is especially important if you are reheating them.
Frequently Asked Questions
As long as you use gluten free noodles and soy sauce and make sure there is no cross contamination, then these can be gluten free.
Yes, you can put the noodles and vegetables into containers and keep in the fridge for up to 3 days and then just add the broth and cook when you are ready.
These are best eaten straight away, however if you do have leftovers then you can keep it in an air tight container in the fridge for up to 2 days.
Leftovers can be reheated in a pan on the hob.
More Noodle Recipes
If you've tried this noodle bowl recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
15 Minute Noodle Bowls
Ingredients
- 1 tablespoon of Olive oil
- 1 Onion - diced
- 200 g (2 cups) of Mushrooms - sliced
- 2 Carrots - peeled and cut into matchsticks
- 1 head of Broccoli - cut into small florets
- 2 tablespoon of Miso paste
- 750 ml of Boiled water
- 3 head of Pak choi (bok choy) - chopped
- 160 g (1 cups) of Edamame - frozen
- 1 tablespoon of Garlic and ginger paste
- 1 teaspoon of Chilli oil
- 2 tablespoon of Soy sauce
- 450 g (1 lb) of Udon noodles
Instructions
- Heat 1 tbsp of Olive oil over a medium heat and add 1 Onion and 200 g of Mushrooms. Cook for 4 minutes.
- Add 2 Carrots, 1 head of Broccoli, 2 tbsp of Miso paste and 750 ml of Boiled water.
- Continue to cook for 3 minutes.
- Add 450 g of Udon noodles, 1 tsp of Chilli oil, 1 tbsp of Garlic and ginger paste, 2 tbsp of Soy sauce, 3 head of Pak choi (bok choy) and 160 g of Edamame.
- Cook for a further 3 minutes.
- Transfer to serving bowls and enjoy.
Recipe Video
Recipe Tips
- For some added crunch, you can sprinkle some crushed cashews or peanuts on top of these noodle bowls before serving.
- For extra spice, drizzle over some extra chilli oil before serving.
- Use reduced sodium soy sauce if you don't want these too salty.
- Add a squeeze of lime juice to the dish just before serving to lighten it up. This is especially important if you are reheating them.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Lucy says
This was so quick to make, the broth tasted amazing and we added some fried King Prawns in as a bit of a protein boost! Hubby and I loved it as an easy mid week dish that didn’t take forever and when we couldn’t eat with the kids because of clubs etc but wanted to eat together
Cerys Ponting says
If kids are anti mushroom but pro-ramen is there a substitute?
Dannii Martin says
There is a section in the post with lots of vegetable swaps.
James Cain says
Have made this several times and love it. Would very much like to know if you can freeze this as always find when making this for two always have lots left.
Dannii Martin says
If you do have leftovers then you can keep them in an air tight container in the fridge for up to 2 days, but we wouldn't recommend freezing.
TAYLER ROSS says
I made these noodles for lunch today and OMG they were delicious! Thanks so much for sharing the recipe!
Justine says
Absolutely delicious! So quick and easy, too - full of flavor, the kids and I loved it!
Anjali says
I made this for lunch today and it turned out great!! Super flavorful, filling, and easy to make. Love all the veggies and plant protein in it too!
Carrie Robinson says
Perfect comfort food for a cold, rainy day like today! :) And I love how quickly this can be on the dinner table.
Karlie says
This has all my favorite ingredients — mushrooms, pak choi, miso, noodles... yum! And 29g protein per serving!