Quick Vegan Noodle Bowl

Last Updated on June 9, 2019 by hungryoungwoman

I’ve been down with the flu and that has left me with no tastebuds for the time being. Eating is not really on my mind at this time, but to keep hunger away I do need to get into the kitchen to prepare a thing or two.

This time I found myself making a vegan noodle bowl instead of the comforting soup that I normally opt for. This noodle bowl is super easy and leaves you feeling full as well. Like my usual recipes, this one is versatile too and you can add whatever you please.

Vegan Noodle Bowl

I believe that with all the food we eat on a daily basis, it’s sometimes good to rejuvenate your body with wholesome ingredients. Which is why I like to have a proper vegetarian meal once a while. No meat, fats, or any that fried stuff for once.

SEE: Easy Indian Methi Chicken Recipe

This vegan noodle bowl ticks all the right boxes. The chargrilled eggplant is spicy and has a smoky taste, noodles are tender, and crispy broccoli just sums up the meal!

Scroll down for the recipe…

Quick Vegan Noodle Bowl

Course Appetizer, Salad, Side Dish, Snack
Cuisine American, Chinese
Keyword noodle bowl, vegan noodles
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1
Author hungryoungwoman


For the noodles:

  • 1 zucchini peeled to form noodles
  • 1/2 carrot peeled to form noodles
  • 4 florets broccoli chopped finely or as it is
  • 3 cloves garlic minced
  • 1 tsp  dried oregano
  • 1 tbsp olive oil
  • Salt to taste

For the chargrilled eggplant:

  • 2 small eggplants sliced thickly
  • 1 tsp  chili powder or more if you like spicy
  • 1 tsp  black pepper
  • 2 tbsp olive oil


  1. For the noodles, put 1 tbsp oil in a wok and heat on a low flame. Add garlic and saute until light brown
  2. Add the zucchini and carrot noodles to the wok and mix about 2-3 minutes until slightly tender. Add oregano and season with salt
  3. Put the noodles in a bowl. Next, add broccoli florets to the wok and fry in the remaining oil. Add more oil if necessary
  4. For chargrilled eggplant, put 1 tbsp oil in a pan and place the slices of eggplant separately
  5. Coat each slice with black pepper and chili powder. Turn the slices and coat again with the spices
  6. Cook for about 2-3 minutes till eggplants are soft and brown
  7. Serve in the noodle bowl with broccoli

Other ingredient options: Season with chili flakes, parsley, or basil. You can also add purple cabbage, fried sweet potato fries, or tofu.

[For non-vegan: ingredient additions can be chicken or shrimps]

Closeup of Chargrilled Eggplant

What’s your ultimate fix when you are down with the flu? Do you prefer soups or something more comforting like a noodle bowl?

Let me know your thoughts (AND recipes!)

Until then, happy eating! xx

If you like this, you may like: 5 Minute Chocolate Cheesecake 

                                                         Baked Oat Burgers 

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