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A vegetarian/vegan noodle bowl recipe full of colorful raw vegetables, glazed tofu and udon noodles tossed in a spicy ginger miso sauce.
This incredibly colorful and tasty noodle bowl is packed with crunchy-creamy textures and vibrant fresh vegetables — and it’s super quick to make!
It’s a simple vegetarian-vegan meal you can enjoy any time.
Vegetarian noodle bowls are one my favorite meals to put together, because first of all I lovvve noodles in all forms — I mean, don’t we all?!
And second, noodle bowls are the best way create a satisfying, balanced meal on one plate.
Every bite of this salad gives you slurpable noodles and healthful raw veggies.
Along with the noodles and vegetables, you get a hit of plant protein from chunks of maple-glazed tofu, with everything tossed in a tangy miso dressing.
Main ingredients in vegetarian noodle bowl
- Firm or extra-firm tofu
- Maple syrup
- Tamari or soy sauce
- Cooked udon noodles
- Red bell pepper
- Cucumber (seedless or Persian)
- Fresh cilantro
The sauce is a blend of white miso, sesame oil, lemon, ginger and sriracha sauce you whisk up until smooth and creamy.
I first developed this recipe using organic pre-cooked udon noodles, and honestly, since then I’ve been craving it at least once a week.
About udon noodles
Udon are a type of white Japanese wheat noodle with a thick shape.
The chunky noodles are usually enjoyed in hot soups with tempura vegetables, tofu and other types of protein to make a warming, comforting meal.
Serving cold udon noodles
What I love about udon is how versatile they are — they’re delicious to eat hot, warm or cold.
This recipe is similar to a cold Asian noodle salad, but I recommend serving it at room temperature for the best flavor and texture.
If you’re using precooked noodles packaged in a vacuum-sealed pouch, all you need to do is warm them briefly to make them soft and pliable.
You can use any type of thick cooked Asian noodle you have, such as udon, soba, or hokkien noodles.
The next step is to mix the noodles with the vegetables, and toss with seared tofu and miso dressing to serve.
If you love noodle bowls, check out these recipes too!
Udon Noodle Bowl with Tofu
- 1 tablespoon (15 g) white miso
- 1 tablespoon (15 ml) toasted sesame oil
- 1 tablespoon (15 ml) fresh lemon or lime juice
- 1 tablespoon (15 ml) cold water
- 2 teaspoons maple syrup
- 1 teaspoon grated fresh ginger or prepared ginger paste
- 1 teaspoon sriracha sauce
- 12 ounces cooked udon noodles
- 2 large carrots, peeled and sliced into matchsticks (may be replaced with 4 ounces thawed frozen carrots sticks)
- ½ red bell pepper, seeded and sliced into matchsticks
- 2 Persian or baby cucumbers, sliced into matchsticks
- 2 scallions, sliced into matchsticks
- ½ cup (8 g) fresh cilantro leaves
- 1 tablespoon (15 g) vegetable oil
- 1 tablespoon (15 g) tamari sauce
- 1 tablespoon (15 g) maple syrup
- 14 ounces (400 g) firm or extra-firm tofu, drained and cut into ½-inch cubes
To make the dressing
- Whisk together the miso, sesame oil, lemon juice, water, maple syrup, ginger and sriracha in a small bowl.
Prepare the noodle bowl
- Place the noodles in a medium microwaveable bowl and heat in a microwave oven on high for 1 minute. Cool slightly, then add the carrots, bell pepper, cucumber, scallions and cilantro and toss to combine. Pour half the dressing over the noodle mixture and toss gently.
- Whisk together the vegetable oil, tamari and maple syrup in a large bowl. Add the tofu and toss to coat.
- Heat a large non-stick skillet over medium-high heat until a drop of water sizzles on contact. Pour in the tofu mixture in one layer. Cook 5-7 minutes, stirring occasionally, until the tofu is golden brown with crisp edges
- Serve the salad in bowls topped with the tofu and remaining dressing.
Karen’s Notes and Tips
- Make a double batch of the dressing if you love a saucy bowl.
- The dressing will keep 3-5 days in the refrigerator.
This post was created in collaboration with Annie Chun’s. They make products that inspire fresh Asian-style dishes my family loves.