Veggie Mushroom Noodle Bowl

Veggie Mushroom Noodle Bowl
Veggie Mushroom Noodle Bowl

Noodles are wonderful things. I’m a big fan of all noodles and of Asian ones especially because most of them cook up quickly and work so well with vegetables. It’s easy to make a meal around noodles and some veggies. A veggie mushroom noodle bowl is a healthy and quick meal, so they are a go to for when you are in a hurry, or just hungry. In this veggie mushroom noodle bowl, I’m using fresh steamed chow mien noodles that you can get in the refrigerator case, but you can use any Asian noodles, dried or fresh. Put in any veggies that you like, thinking about the cooking time it will take to get them just tender but still fresh and slightly crisp. The addition of portobello mushroom gives this dish some “meatiness”, and packaged broccoli slaw is convenient to use. This veggie mushroom noodle bowl is a great way to get a healthy and delicious dinner on the table fast. Makes four lunch bowls, or dinner for two hungry people.


  • 2 cups vegetable or chicken stock
  • 1  portobello mushroom, sliced thinly
  • 1 thumb sized knob of fresh ginger, peeled and sliced into thin slivers
  • 1/4 cup soy or tamari sauce
  • 1/4 cup fish sauce
  • 3 tbsp rice vinegar
  • 2 cups steamed fresh ramen noodles
  • 2 cup broccoli florets
  • 1 cup broccoli slaw, or thinly shredded cabbage
  • 2 cups baby spinach leaves


In a large pot, heat stock to a boil,  Add mushrooms, ginger, soy, fish sauce, and vinegar. Add noodles and broccoli. Watch and let boil for just a couple of minutes until noodles are just tender and broccoli is still bright green and tender crisp. Add broccoli slaw and spinach leaves. Immediately remove from heat, stir until spinach is just wilted and serve



2 thoughts on “Veggie Mushroom Noodle Bowl

  1. This sounds lovely! My husband and I would love it. I’ll have to check out the fresh noodles at my local grocery store. I’m not sure if there are any vegan varieties, but I sure hope so! I think I’ll try this as is, but subbing some nori for the fish sauce. Do you think that would be a good substitution?

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