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.

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