Easy Vegan Rice Noodle Bowls
Quick and simple rice noodle bowls packed with veggies and flavor. This recipe serves as the perfect cozy lunch or dinner option!
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Easy Vegan Rice Noodle Bowls
Good morning friends! Today, I am so stoked to share my easy and delicious vegan rice noodle bowls recipe. I have been eating this meal on repeat recently for a quick lunch or dinner option. It is super cozy, nourishing, and packed with flavor. Plus, this recipe is super customizable.
Once you have added your broth and liquid aminos to a pot or saucepan, you simply throw in your veggies, add a plant based protein source, add some rice noodles, and let everything cook for a few minutes. Then, your rice noodle bowls are ready to enjoy with whatever toppings you’d like. I love to add sliced or chopped avocado on top of mine.
Now, let’s go ahead and go through some quick things to note for this recipe. Then, we will dive into the full list of ingredients you will need to make these vegan rice noodle bowls.
What are the ingredients in noodle bowls?
The exact ingredients in a rice noodle bowl will vary immensely depending on the recipe. One thing that I love about recipes such as this one is that they are super customizable. You can add in extra veggies that I didn’t include, or omit ones that you don’t like. For example, my recipe has zucchini, mushrooms, carrots, corn, peas, and garlic. However, none of these are absolutely essential to make a tasty rice noodle bowl.
If you don’t like mushrooms, simply omit them or replace them with another veggie that you like better! It’s as simple as that. Really, the only absolute necessities for this recipe are the rice noodles, liquid aminos/soy sauce, and some sort of broth. However, I highly recommend the tofu and/or mukimame because they supply the noodle bowls with plant based protein, which definitely makes them more satiating. I like the extra firm tofu because it’s not as soft as some of the other varieties, so it holds its shape better when cooked in the broth (as opposed to something like silken tofu which is much softer).
Now that we have covered some quick things to note for this recipe, let’s go through the full list of ingredients you will need to make these easy and delicious vegan rice noodle bowls.
Vegan Rice Noodle Bowls – Ingredients
- Rice Noodles – The first ingredient you will need for this recipe are some rice noodles. I used the Ocean’s Halo brand of rice noodles, which I really enjoy the taste and texture of. However, you can use whichever rice noodles you like best.
- Extra Firm Tofu – The extra firm tofu is another key ingredient used in this recipe. It provides the rice noodle bowls with some plant based protein. As I mentioned before, I use extra firm tofu because I find that it holds up better than the softer tofu varieties.
- Mukimame – The mukimame adds flavor and even more protein to this rice noodle bowl recipe.
- White Mushrooms – The white mushrooms are the first essential vegetable you will want for this recipe. They cook down very nicely.
- Zucchini – The zucchini is another key vegetable you will want for this rice noodle bowl.
- Peas – The peas add a ton of flavor to this tasty vegan rice noodle bowl recipe.
- Corn – The corn provides this recipe with some sweetness. It pairs very nicely with all of the other veggies.
- Baby Carrots – The baby carrots add a pop of orange color and even more flavor to this recipe.
- Fresh Garlic – The fresh garlic adds a ton of flavor to the rice noodle bowls.
- Vegetable Broth – The vegetable broth is the main source of liquid that is used as the base for this rice noodle bowl recipe.
- Liquid Aminos – The liquid aminos provide the broth with some extra flavor and saltiness. You can sub soy sauce for this ingredient if you’d prefer.
- Avocado – The avocado is the key topping for this rice noodle bowl recipe. You can slice or chop it up and add it on top of your rice noodle bowls when you are ready to serve them.
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Easy Vegan Rice Noodle Bowls
Ingredients
- 2 servings rice noodles (I used Ocean's Halo brand, 1 serving = 60g)
- 1/2 package extra firm tofu (1/2 package = 7 oz)
- 1/2 cup mukimame
- 1/4 cup white mushrooms (thinly sliced)
- 1/4 cup baby carrots (finely chopped)
- 1/4 cup peas
- 1/4 cup corn
- 1/4 cup zucchini (finely chopped)
- 4 cloves garlic (minced)
- 1 1/4 cup vegetable broth (more as desired)
- 2 tsp liquid aminos
- 1/4 cup avocado (sliced or chopped, for topping)
Instructions
- Add the vegetable broth and liquid aminos to a large pot and turn the heat to medium low.
- Cube the tofu, then add it to the pot along with the rice noodles, mukimame, sliced mushrooms, chopped baby carrots, peas, corn, chopped zucchini, and minced garlic.
- Cover the pot with a lid and bring the mixture to a boil.
- Boil the mixture until the noodles, veggies, and tofu are soft, about 5 – 6 minutes. Add a bit more vegetable broth as desired.
- Pour the rice noodle mixture into two serving bowls.
- Let the noodle bowls cool for a bit.
- Top the bowls with the sliced/chopped avocado.
- Dig in and enjoy!
Notes
I hope you all enjoy this simple and delicious vegan rice noodle bowl recipe. It is the perfect one to enjoy on a chilly day or cozy night in. I can’t wait for you to try it! Anyway, that’s it for this post. As per usual, I will be back with more content very soon.
-Alyssa 🙂
