Veggie Noodle Bowls Recipe
Grilled veggies, chewy noodles, and crunchy peanuts make these Veggie Noodle Bowls a quick, tasty dinner that’s ready in only 15 minutes!
Servings: 2
Calories: 869kcal
Ingredients
- 1 tablespoon fish sauce
- 1 tbsp rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1/2 pound udon noodles
- 3 cups Spicy Thai-Style Grilled Vegetables warmed
- 1/2 cup chopped roasted peanuts
- 1 tsp sesame seeds
Instructions
- Whisk together the fish sauce, vinegar, sesame oil, oyster sauce, and soy sauce in a small bowl. Set aside.
- Cook the noodles according to package directions for al dente. Reserve 2 tablespoons of the cooking water before draining the noodles.
- Return the cooked noodles to the pot and set the heat to medium. Pour the prepared sauce mixture into the pot along with the reserved cooking water. Toss well and cook, stirring occasionally, until the sauce clings to the noodles. Transfer to a serving bowl and top with the grilled vegetables. Garnish with chopped peanuts and sesame seeds.
Notes
To store your Veggie Noodle Bowls, place leftovers in an airtight container and refrigerate for up to 3 days. If the noodles and veggies are stored separately, it helps maintain texture. This dish doesn’t freeze well, as the noodles can become mushy.
For reheating, warm the noodles and veggies in the microwave or on the stovetop over medium heat until heated through. Add fresh peanuts or toppings just before serving to preserve their crunch.
Nutrition
Serving: 1serving | Calories: 869kcal | Carbohydrates: 123g | Protein: 39g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 11g | Sodium: 3851mg | Potassium: 941mg | Fiber: 21g | Sugar: 11g | Vitamin A: 13864IU | Vitamin C: 28mg | Calcium: 128mg | Iron: 4mg
