Lin’s Asian-Style Veggie Noodle Bowl

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From the Vitality Food Feature ‘Turning Vegetables and Fruits Into Oodles of Noodles‘.

This is a wonderful luncheon dish, and so versatile because any type of vegetable noodle or mix of noodles can be used. (Makes 4 to 6 servings)


  • 1 medium zucchini
  • 1 carrot
  • 2 Tbsp virgin olive oil
  • 1 Tbsp finely grated ginger
  • 3 cloves mashed garlic
  • 1/4 cup finely sliced celery
  • 6 cups vegetable stock
  • 1/4 cup dried seaweed
  • 3 large dried shiitake mushrooms, broken into small pieces
  • 3 Tbsp soy sauce (I use low-sodium, and do not add extra salt to the pot)
  • 1-1/2 tsp sesame oil
  • 1 tsp chili oil
  • Black pepper to taste
  • Finely sliced green onions or chives for garnish

1) Cut zucchini and carrot into spaghetti-like noodle strands and set aside.

2) Heat olive oil in a soup pot. Add ginger, garlic, and celery and sauté for 2 minutes.

3) Add vegetable stock and all remaining ingredients, except noodles and onions, to soup pot. Simmer until shiitakes are soft.

4) Add noodles and cook for 1 to 2 minutes, or until desired tenderness. Ladle into bowls and garnish with green onions upon serving.

Linda Gabris is an avid cook who enjoys sharing her grandmother’s old recipes and medicinal preparations as they were recorded in the handwritten journals passed down to her. Linda also enjoys gardening and foraging for edible wild foods. Over the years, she has taught cooking courses in Prince George, B.C., with a focus on healthy eating, food preparation, and International cuisine.

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