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Vegan Noodle Bowl 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