Asian Noodle Bowl

It’s funny how something from another culture can become a comfort food, but Asian flavors like mirin (Japanese rice wine) and miso have become part of my everyday cooking repertoire. After a long day, sometimes all I want is a big bowl of noodles with steamed veggies and a sesame-soy dressing.

This is a very versatile noodle bowl recipe. You can use any vegetables (I used broccoli and snap peas, but you could use snow peas, baby bok choy, or kale) and any protein (I used cubed tofu for protein, but you could add shredded chicken, thinly sliced and grilled steak, or poached tilapia). You could even add a fried or poached egg on top!

Asian Noodle Bowl

1 tsp sesame oil
2 tsp grapeseed oil
3 shallots, thinly sliced
2 garlic cloves, thinly sliced
6 oz shitake mushrooms, destemmed and thinly sliced
8 oz baby portabello mushrooms, thinly sliced
1 Tbsp gluten-free soy sauce
1 Tbsp rice vinegar
2 tsp mirin (or additional rice vinegar)
1 pinch of red pepper flakes
1 tsp freshly grated ginger
8 oz brown rice spaghetti, cooked and drained
2 cups lightly steamed vegetables (I used broccoli and snap peas)
1/2 cup shredded carrots
1/2 cup shredded radish
cooked protein of your choice
limes and cilantro for garnish


  1. Heat oil in a large skillet. Saute shallots and garlic for 4-5 minutes until soft. Add mushrooms and saute 5 minutes more until mushrooms release their liquid. Stir in soy sauce, rice vinegar, mirin, and red pepper flakes.
  2. Remove from heat and stir in ginger and spaghetti. Add vegetables and tofu and stir to coat. Add additional soy sauce, mirin, rice vinegar, or red pepper flakes to taste.
  3. Serve warm garnished with lime juice and cilantro.

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