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Vegetable Noodle Bowl

Photo attribution: Anna Ng
Ready In: 20 minutes
Serves: 8
Dairy-freeLow Added SugarVegetarian

What you'll need

Medium-sized pot
Tongs or 2 large spoons


Serves 8
1 pound Whole Wheat Spaghetti (or any Asian noodles, like soba)
3 tablespoons Soy Sauce low-sodium
4 teaspoons Toasted Sesame Oil
1 teaspoon Chili Sauce to taste
2 cloves Garlic finely minced or grated
1 bunch Scallions chopped (about 1 cup)
1 Cucumber cut in half lengthwise and thinly chopped (about 1 cup)
2 Carrots coarsely grated (about 1 cup)
1/2 head Cabbage shredded (about 1 cup)
Salt to taste
Black Pepper to taste
1 cup Firm Tofu diced (optional)



Prepare the noodles according to the package instructions. Rinse them under cold water and put them in a colander to drain.


In a large bowl, mix the soy sauce, sesame oil, chili sauce, scallions, garlic, cucumber, carrot, and cabbage.


Add the noodles toss everything together with a fork or tongs. Gently stir in tofu, if using. Taste and add salt and pepper as needed. Let the noodles sit in the fridge for about an hour if you can. The flavors will mingle and become more intense.

Nutrition Facts

Serving Size 2.00 cup

Serving Per Container 8

Amount Per Serving
Calories 237
% Daily Value*
Total Fat 4 g5%
Saturated Fat 1 g5%
Sodium 238 mg10%
Total Carbohydrate 45 g16%
Dietary Fiber 6 g21%
Protein 9 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Source: Adapted from Good and Cheap
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