Sesame Vegetable & Noodle Bowls


When meal planning, I aim for us to have a meat-free supper at least one night a week. This probably won’t surprise you but the mega-carnivore I live with wasn’t so happy about it in the beginning.

 “Why would we want a meal without meat?”

“You know I get dizzy if I don’t have enough protein!”

“Can you just make some chicken and add it to mine?”

And so on and so forth. He’s come around though, and it’s largely because of meals like this. Our favorite meatless meal is roasted vegetable salad with feta cheese and we would gladly eat that weekly but I mixed things up recently with this noodle bowl. No meat, but still hearty and flavorful. Lots of different veggies keep it fresh and interesting and edamame contributes protein. Even the meat-eaters in your life will be happy. Promise!


Sesame Vegetable & Noodle Bowls

Serves 4 



  • 1 tbsp. canola oil
  • 1 tbsp. sesame oil
  • 1 tbsp. lime juice
  • 2 tbsp. brown sugar
  • 3 tbsp. low sodium soy sauce
  • 2 tsp. ground ginger
  • ¼ tsp. crushed red pepper


  • 2 bundles vermicelli rice noodles
  • 1 tbsp. sesame oil
  • 2 cups shredded coleslaw mix
  • 1 package snow peas (6 oz.)
  • 2 cups frozen edamame, thawed
  • ½ red bell pepper, diced
  • 4 cloves garlic, minced
  • Salt + pepper to taste
  • Sesame seeds for garnish


Stir together the dressing ingredients and set aside.

Cook your noodles according to package directions. While your noodles cook, heat 1 tbsp. of the sesame oil in a large skillet over medium heat. Add the vegetables and minced garlic and sauté for a few minutes until tender-crisp. Turn the heat to low. Add cooked noodles and dressing to the pan and toss together until combined. Taste and add salt and pepper if desired. Garnish with sesame seeds and serve.



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