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Featured image: lemon noodle bowl with veggies and green onions and lemon on the side

Tangy Lemon Noodle Bowl

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.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 267 kcal

Ingredients

  • 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

  1. Make the sauce by combining everything into a bowl and whisking until no clumps remain. Set aside.
  2. 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).

  3. 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!).

  4. 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.

  5. Divide the noodles into four bowls. Top the noodles with the vegetable mixture and then with the sauce.

  6. Finish by adding the hemp hearts, green onions, and lemon zest to each bowl.

Recipe 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 Facts
Tangy Lemon Noodle Bowl
Amount Per Serving
Calories 267 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 1g6%
Sodium 915mg40%
Potassium 545mg16%
Carbohydrates 21g7%
Fiber 7g29%
Sugar 6g7%
Protein 15g30%
Vitamin A 8130IU163%
Vitamin C 57mg69%
Calcium 101mg10%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.