Tangy Lemon Noodle Bowl Recipe (easy + vegan + gluten-free)

Quick and simple weeknight dinner recipes are busy moms bread and butter. Indeed, it’s concoctions like this vegan noodle bowl recipe that keep me sane. I have yet to meet a mom who wants to come home from work and spend the next hour or so in the kitchen. Actually, I know we don’t all want to spend our Sundays on the meal prep train (learn how to make meal prep easier) either.

This lemon noodle bowl (which I originally created as a feature for In The Kids Kitchen) is a favorite of mine because it comes together in under twenty minutes. Likewise, my kids have lemon obsessions so as long as I place a fresh lemon on top, they think it’s the bee’s knees. Win!

Don’t want to read? JUMP to the recipe!

Noodle Bowl Dressing

Given that this vegan noodle bowl recipe is really just veggies and noodles, the flavor really comes down to the dressing.

Moreover, the dressing is made up of four ingredients:

• fresh lemon juice
• miso
• rice vinegar
• chili flakes

While the lemon juice gives the noodle bowl recipe a burst of flavor it’s the miso that holds it together and brings on comfort. Miso is technically just fermented soybeans. Actually, what was once something “elite” is now pretty common. However, I understand if you haven’t given it a try yet.

Learn more about the benefits of miso but know this: because it is fermented, it’s high in probiotics (good for your gut!). Likewise, it’s high in folate and has can have benefits to your bones. It’s a mini superfood.

However, there are different types of miso. I’ll be honest and say that I haven’t really gotten into the different kinds and flavors of misos yet. Moreover, for this noodle bowl recipe I normally just use yellow or white as they’re mild in flavor. But whichever miso you come across will work!

Protein Options

This noodle bowl recipe is vegan (or plant-based if you will). This is not because I personally am vegan. Actually, it’s because I think it’s always easy to add protein but centering your dish around it makes the dish useless if you remove a meat source.

Thus, this vegan dinner makes the perfect Meatless Monday meal. It’s easy, flavorful, and rocks a variety of plant-based proteins (here are some ideas for more vegan protein sources if you need them).

The vegan protein in this easy noodle bowl comes from both edamame (which has about 11g of protein per 100g serving) as well as hemp hearts (11g protein per two tablespoons).

Additionally, I personally buy my edamame frozen and shelled because again- simplicity is key.

However, if you want to bump up the protein in this meal and un-vegan it, this noodle bowl recipe tastes delicious with:

• grilled chicken (or rotisserie chicken)
• mild sausage
• maple balsamic tempeh

Rock the noodle bowl whichever way you like according to your diet preferences. Though I am a carnivore, I do appreciate a Meatless Monday dinner idea.

What Can I Replace With Broccoli?

The great this about noodle bowls or Buddha Bowls is that everything is pretty interchangeable (learn how to create a Buddha Bowl in just 7 steps!). Thus, even though this vegan noodle bowl recipe calls for carrots and broccoli it’s also delicious with:

• mushrooms
• peppers
• asparagus
• cauliflower

Take the stress out of dinner and use what you have on hand.

Easy, Weeknight Dinner Recipes In JUST 30 Minutes

If you’re anything like myself, the question “what’s for dinner tonight” kills you. Honestly, how often can that be asked?! Similarly, coming home from a long day only to spend another hour in the kitchen is impractical and eye twitchy.

Which is why I solved that problem by rounding up the easiest (but still super healthy!) dinner ideas that come together in under thirty minutes.

If you’re looking for even easier, healthy dinner recipes, check out The Busy Moms E-Cookbook,- simple dinners for busy moms where I’ve gathered 30 healthy dinner recipes that can be made in thirty minutes or less. From easy vegan tacos to beef and quinoa chili, simple chicken pasta to a bok choy and mushroom bowl. Likewise, these dinner recipes share a few things in common:

• They are healthy and simple to make
• All of the recipes are dairy-free or could easily be made dairy-free
• The majority of the recipes are gluten-free
• All of the recipes are real-food based and focus on nutrients not fillers
• They’re all tasty!

To make dinner-time even LESS stressful, I’ve also included several bonus tips on food prep, pantry staples and how to make healthy eating simple. Grab your copy of The Busy Mom’s E-Cookbook

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Ingredients

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Tangy Lemon Noodle Bowl

Fit as a Mama Bear

Bursting with flavor this lemon noodle bowl recipe is the perfect weeknight dinner idea. The vegan noodle bowl dressing is made from freshly squeezed lemon juice and miso, brightening up your palate.

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Prep Time 5 mins

Cook Time 15 mins

0 mins

Total Time 20 mins

Course Main Course

Cuisine American

Servings 4

Calories 267 kcal

Equipment

• Medium saucepan

Ingredients

  

1x2x3x

• For The Sauce
• 1/3 cup Miso Paste
• 2.5 tbs rice vinegar
• 1/3 cup lemon juice freshly squeezed
• 1/4 tsp red pepper flakes optional
• For The Bowl
• 1 tbs oil
• 2 cups broccoli chopped
• 1 cup edamame frozen & shelled
• 3 carrots carrots
• 2 green onions
• 1/3 cup hemp hearts
• 4 rolls soba noodles (buckwheat noodles)
• 1 tbs Lemon zest optional

Instructions

 

• Make the sauce by combining everything into a bowl and whisking until no clumps remain. Set aside.
• Do your prep. Chop the broccoli into small florets and julienne the carrots. Get your water started for the noodles (add a dash of salt to the water to avoid boiling over).
• In a saucepan, heat 1 tbs olive oil over medium to high heat. Add in the carrots, edamame, and broccoli. Cover with a lid and cook 5-6 minutes until vegetables are somewhat tender (you still want a bit of crunch!).
• Cook the noodles as per the package and strain when finished. Pour one tablespoon of the sauce over the noodles so that they don't stick together.
• Divide the noodles into four bowls. Top the noodles with the vegetable mixture and then with the sauce.
• Finish by adding the hemp hearts, green onions, and lemon zest to each bowl.

Notes

Tip: It is best to julienne the carrots. Otherwise, they take longer than the broccoli and edamame to cook.

Tip: The noodles cook extremely fast and tend to boil over. As soon as you add them to the pot, turn the pot to low-medium and keep an eye on it. They will only take about four minutes

Tip:  I suggest assembling the bowls individually. Placing everything into a skillet and tossing leaves the noodles one big sticky ball.

Tips: apple cider vinegar works as a sub for rice vinegar

Nutrition

Calories: 267kcalCarbohydrates: 21gProtein: 15gFat: 15gSaturated Fat: 1gSodium: 915mgPotassium: 545mgFiber: 7gSugar: 6gVitamin A: 8130IUVitamin C: 57mgCalcium: 101mgIron: 4mg

Keyword lemons, noodle bowl,, vegan noodle bowl

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Loaded with flavor this tangy lemon noodle bowl makes a tasty weeknight dinner idea. Likewise, it comes together quickly and the vegetables are interchangeable. Thus, this dinner idea is the perfect way to keep weeknights easy and stress-free. Thus, it really just makes a mamas life easier!