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+ servings

Thai Noodle Bowl

This easy Thai Noodle Bowl recipe that is simple to make, flavorful, and makes a great leftover meal.
Print Recipe
Thai noodle bowl recipe
Prep Time:10 minutes
Cook Time:15 minutes

Ingredients

  • 1 14 oz box Thai rice noodles
  • 8 oz baby portobello mushrooms stems removed, cleaned and sliced
  • 1 small red onion minced or chopped
  • 2-4 cloves garlic minced
  • 3/4 cup carrots shredded
  • 2-3 cups broccoli chopped (can be steamed before)
  • 1/2 cup green onions split for garnish

Sauce

  • 2-3 tbsp honey or maple syrup
  • 1/4 cup low sodium soy sauce
  • 2 tbsp sesame oil
  • 1/4 tsp red pepper flakes

Instructions

  • Bring a large pot of water to a boil, cook 14 oz box of rice noodles according to directions.
  • While noodles are cooking, place mushrooms, onions and garlic in a pan over medium heat. Add ⅛-¼ C. water to saute. Start with less water as the mushrooms and onions will sweat, making moisture.
  • Saute vegetables until tender.
  • While the vegetables are cooking add the sauce ingredients to a small bowl and mix. Set aside.
  • Once noodles are cooked, drain and rinse under cold water. Set aside.
  • When the vegetables are done add noodles, sauce, carrots, half green onions and broccoli to the pan still on medium-low heat and mix well. Let all ingredients cook together for 1-2 minutes.
  • Plate and garnish with additional green onions and red pepper flakes to taste. 

Nutrition

Serving: 6bowls | Calories: 105kcal | Carbohydrates: 14g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Sodium: 411mg | Potassium: 378mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2964IU | Vitamin C: 30mg | Calcium: 36mg | Iron: 1mg
Servings: 6
Calories: 105kcal