Sesame Veggie Soba Noodle Bowl

Looking for a light yet satisfying meal that’s easy to make and full of flavor? This Sesame Veggie Soba Noodle Bowl is the perfect answer. It combines earthy soba noodles, crisp vegetables, and a savory soy-garlic sesame sauce for a meal that’s both nourishing and delicious.

Whether you’re new to cooking with soba noodles or just love a good veggie-packed stir fry, this recipe is an easy favorite. It’s ready in under 30 minutes, completely plant-based, and great for meal prepping or last-minute weeknight dinners.

The best part? It’s highly versatile. You can use whatever vegetables you have on hand—think bell peppers, carrots, zucchini, mushrooms, or snap peas. Topped with toasted sesame seeds and fresh cilantro, this vegan noodle bowl is as vibrant as it is satisfying.

Perfect for those craving a healthy Asian noodle recipe without the takeout guilt!

Why You’ll Love It:

• Ready in under 30 minutes
• Vegan-friendly and easily gluten-free
• Packed with fiber, nutrients, and umami flavor
• Perfect for lunch, dinner, or meal prep

Print Recipe

Sesame Veggie Soba Noodle Bowl

Author: simplydelicious Cooking Method: Saute, Stir Frying Cuisine: Korean Courses: Lunch Recipe Keys: Dairy Free Nut Free Vegetarian

Prep Time 10 mins Cook Time 15 mins Rest Time 25 mins Total Time 50 mins

Servings: 2 Estimated Cost: $ 7.65 Calories: 400

Best Season: Suitable throughout the year

Description

This noodle bowl is a great source of fiber, plant-based protein, and vitamins, making it a nutritious and satisfying option for lunch or dinner. Let me know if you’d like a printable label or a comparison to similar takeout dishes! 🍜🥢✨

Ingredients

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Servings

• 6 oz soba noodles (or whole wheat spaghetti)
• 1 tbsp sesame oil
• 1 cup diced mixed vegetables (carrots, bell peppers, zucchini, mushrooms)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tsp maple syrup or honey
• 1 clove garlic, minced
• 1 tsp grated fresh ginger
• 1 tsp cornstarch (optional, to thicken the sauce)
• 1 tbsp water (to mix with cornstarch if using)
• 1 tbsp toasted sesame seeds
• Fresh cilantro leaves, for garnish
• Optional: a dash of chili flakes or sriracha for heat

Instructions

1. 1-Cook the noodles according to package instructions. Drain and rinse under cold water. Set aside.
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2. 2-In a small bowl, mix the soy sauce, rice vinegar, maple syrup, ginger, and garlic. If using cornstarch, whisk it with 1 tbsp water and add to the sauce mixture.
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3. 3-In a skillet or wok, heat sesame oil over medium heat. Add the diced vegetables and stir-fry for 4–5 minutes until just tender.
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4. 4-Pour in the sauce and stir until the vegetables are coated and sauce slightly thickens (about 2 minutes).
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5. 5-Add the noodles to the pan, toss everything together, and heat through.
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6. 6-Serve in bowls, topped with sesame seeds and fresh cilantro. Add chili flakes or sriracha for spice if desired.
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Nutrition Facts

Servings 2

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Amount Per Serving

Calories 400kcal

% Daily Value *

Total Fat 16g25%

Saturated Fat 2g10%

Sodium 750mg32%

Potassium 450mg13%

Total Carbohydrate 52g18%

Dietary Fiber 6g24%

Sugars 7g

Protein 12g24%

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* Percent Daily Values are based on a 2,000-calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Feel free to customize this bowl with whatever veggies you have on hand—this recipe is super flexible! It’s a great way to use up leftover produce and make a nourishing, satisfying meal in under 30 minutes. For extra crunch, toss in shredded cabbage or julienned carrots, and for added protein, tofu or edamame make excellent plant-based additions. Don’t forget to taste your sauce before serving and adjust as needed to match your flavor preferences!

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