Korean Vegetable Noodle Bowls

Korean Vegetable Noodle Bowls

Say hello to one of my favorite lunches and dinners. These Korean vegetable noodle bowls are so good. Disclaimer: they are definitely not authentically Korean, but inspired by Korean crispy beef bowls and bibimbap from our local Korean restaurant.

I am so super late on finding out how good Korean food is it’s embarassing. I just tried it for the first time last fall. And let me tell you. It was love at first bite.

I’m not particularly surprised by how much I love it. It’s full of flavor and spice and just so good. I am surprised though that I hadn’t tried Korean food until just recently. Life changing. We started to experiment with different Korean recipes for dinner because I wanted to eat takeout all the time.

We researched. We tried things. We failed a few times but we succeeded big time with these Korean vegetarian noodle bowls. In fact these bowls came as a result of a failure one night making Korean beef bowls. Cooking crispy Korean style beef required a little bit of trial and error. You have to cook the beef over high heat to get the crispy texture. However, you have to buy the exact right kind of ground beef or you get some serious splatter issues happening. We definitely didn’t buy the right beef that night and let me just tell you hot splatter is not fun.

So the night the hot splatter happened, I was over trying to do the beef. Like really #overit. So I raided my veggie drawer because veggies never do me wrong. Plus, I figured if I stumbled onto a winner with no beef required, I’d have a good lunch recipe since I eat primarily vegetarian during the day and only do meat at dinner.

Bingo in the veg drawer. We had mushrooms, carrots, cabbage, and zucchini. All of these sounded like they would taste fab with the briney, sweet and spicy sauce.

Yes, briny. The combo of acidic rice wine vinegar and lime with a healthy dose of soy sauce give the sauce that goes down over these veggie noodle bowls a salty, vinegary deliciousness. It still hits the sweet heat note with a blend of chili paste and honey. But these flavors are more of a background taste that hangs out behind the salty, gingery brine.

Seriously, bowls of vegetarian perfection.

Looking for other Asian inspired vegetarian recipes? Try these:

• Easy Thai Sweet Potato Soup
• Thai Pumpkin Curry with Butternut and Chickpeas
• Sweet Garlic Chili Chickpea Salad with Roasted Broccoli
• Easy Thai Chickpea Curry

Korean Vegetarian Bibimbap Bowls

Korean inspired vegetable bowls make a perfect quick dinner or lunch

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Prep Time: 10 minutes minutes

Cook Time: 7 minutes minutes

Total Time: 17 minutes minutes

Course: dinner, lunch, vegetarian

Cuisine: American, Asian, Korean

Servings: 2 bowls

Author: Seasoned Sprinkles

Ingredients

For the veggies

• 1 zucchini sliced into thin wheels
• 1 8 ounce package of mushrooms sliced or quartered
• 3 carrots shredded or peeled into ribbons
• 1 cup cabbage shredded
• 3 cloves garlic
• 1 tsp of fresh diced ginger
• 3 tbs soy sauce*
• 1 tbs siracha or chili paste
• 3 tbs sesame oil

For the dressing

• 3 tbs of rice wine or distilled white vinegar
• juice of half a lime
• 4 tbs soy sauce
• 3 tbs sesame oil
• 2 tbs honey
• 2 tbs chili paste or siracha
• 1/2 inch of fresh grated ginger
• 3 cloves of pressed garlic
• 1 scallion chopped

To assemble bowls

• Kale**
• 2 bundles of brown rice noodles
• cilantro to garnish
• scallions
• lime wedges

Instructions

• Cook rice noodles according to directions on package
• Slice veggies as specified.
• Whisk together all the ingredients for the dressing and set aside, keeping close to the stove.
• Heat a large pan over medium to medium high heat with 3 tbs oil. Add the veggies to the pan and saute with garlic and ginger for about 7 minutes or until veggies reach desired doneness. About two minutes before veggies are done, add soy sauce and chili paste.
• Assemble the bowls by putting some kale in the bottom of the bowl if desired. Top with noodles and veggies. Pour desired dressing over bowl. Garnish with extra scallions, cilantro, sesame seeds, and lime wedges if desired.

Notes

*Use gluten free soy or tamari to keep this recipe gluten free

Feel free to sub oils. If you have olive oil or peanut oil either of those would work just fine.

Use as much or little kale in the bowl as you'd like.

Feel free to experiment with veggies. Don't like zucchini? NBD, add extra carrots or another veg instead.

Nutrition

Serving: 1bowl

Tried this recipe?Let us know how it was!