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.
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.
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