Some of the best Vegetarian dishes are Asian-inspired dishes. They naturally contain a ton of vegetables and the spices and sauces used are so flavorful and never boring. This Udon Noodle Bowl is up there as one of my favorites Asian-inspired meals. It’s also yet another way to use fresh, garden zucchini. I am STILL up to my ears in zucchini even after making two zucchini cakes and various stuffed zucchini dishes over the last few weeks. This dish is a new, alternative way to highlight zucchini in a main dish. Loaded with fresh veggies and seasoned with super-flavorful sesame oil and tamari, these noodle bowls make for a delicious, wholesome meal. Next-day leftovers are just as amazing and end up being a great, easy lunch. This meal is perfect for a weeknight because it takes about twenty minutes to prepare from start to finish. For added protein, feel free to add cubed, cooked tofu. I didn’t do this because…I hate tofu. I try to make it all the time using many different techniques and recipes and I literally never like it. I’m such a bad vegetarian. If you ever see a tofu recipe on this blog, you will know it has to be AMAZING in order for me to eat it. But if tofu floats your boat, who am I to stop you from adding it to this recipe. (p.s. Thank you to my lovely friend, Georgia, for this super sweet cutting board!).
1 package udon noodles
1 tablespoon sesame oil
1 small onion, sliced
8 oz. mushrooms, sliced
1 large or 2 small zucchini, cut in half and sliced
3 – 4 scallions, cut into 1 inch pieces
handful of basil, whole leaf or roughly chopped
1/4 cup vegetable broth
3 tablespoons tamari or soy sauce
2 teaspoons pure maple syrup
1/2 teaspoon garlic powder
1/2 teaspoon red pepper flakes, or to taste
Optional: cubed, cooked tofu (for added protein)
Cook noodles as directed on package, set aside.
While you’re waiting for the water to boil, begin slicing up your veggies.
In a large skillet, heat oil over medium heat, add onion and cook about 4 minutes or until onions soften. Add mushrooms and cook another 3 minutes. Add the zucchini, scallions, basil, broth, tamari, maple syrup, garlic powder and red pepper flakes, cook another 3 – 4 minutes, or until zucchini has just softened.
Remove from heat, add noodles to the pan and toss together. Serve in individual bowls with a little of the broth from the bottom of the pan.
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.