Grilled veggies, chewy noodles, and crunchy peanuts make these Veggie Noodle Bowls a quick, tasty dinner that’s ready in only 15 minutes!
Before my last trip, I whipped up these Spicy Thai-Style Grilled Veggie Skewers, and the leftovers turned into these perfect noodle bowls. Slurpy noodles, spicy veggies, and crunchy peanuts—absolute perfection!
Table of Contents
Why I Love this Thai Noodle Bowl
- Makes for easy meal prep, and the leftovers taste great the next day.
- You can mix and match veggies, noodles, and sauces to fit your taste.
- Ready in under 20 minutes, perfect for a busy weeknight!
Recipe Ingredients
Spicy Thai-Style Grilled Vegetables – Bell peppers, onions, and zucchini are great for this dish, but you can mix them up with your favorite veggies.
Sesame Seeds – I like to top the bowl with sesame seeds for extra flavor and crunch.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Vegetable Variations – Add roasted broccoli, bok choy, snow peas, mushrooms, cabbage, carrots, or cauliflower alongside the grilled veggies for added flavor and texture.
Protein Addition – Crispy tofu or grilled chicken make great additions for extra protein. Marinate and stir-fry them before tossing them into the noodles.
Herb and Spice Boost – Add herbs like fresh cilantro, Thai basil, or mint for brightness. Sprinkle red pepper flakes, smoked paprika, or ground ginger to enhance the flavor.
How to Make Veggie Noodle Bowls
Step #1: Whisk together the fish sauce, vinegar, sesame oil, oyster sauce, and soy sauce in a small bowl. Set aside.
Step #2: Cook the noodles according to package directions for al dente. Reserve 2 tablespoons of the cooking water before draining the noodles.
Step #3: Return the cooked noodles to the pot and set the heat to medium. Pour the prepared sauce mixture into the pot along with the reserved cooking water. Toss well and cook, stirring occasionally, until the sauce clings to the noodles. Transfer to a serving bowl and top with the grilled vegetables. Garnish with chopped peanuts and sesame seeds.
Expert Tips
Don’t Overcook the Noodles – Slightly undercook the noodles by a minute or two to keep them from becoming too soft when tossed with the sauce.
Save Noodle Water – Keep a little of the noodle cooking water to help the sauce coat the noodles more evenly.
FAQs
Udon noodles are my favorite for this dish, but rice noodles, soba, or even ramen work great if you’re looking for something different
Yes, it’s easy! Swap out the noodles for gluten-free ones and use tamari or coconut aminos instead of soy sauce. Tastes just as good!
Storage Information
To store your Veggie Noodle Bowls, place leftovers in an airtight container and refrigerate for up to 3 days. If the noodles and veggies are stored separately, it helps maintain texture. This dish doesn’t freeze well, as the noodles can become mushy.
For reheating, warm the noodles and veggies in the microwave or on the stovetop over medium heat until heated through. Add fresh peanuts or toppings just before serving to preserve their crunch.
Noodle Favorites to Add to Your Recipe List
Veggie Noodle Bowls Recipe
RECOMMENDED PRODUCTS
Ingredients
- 1 tablespoon fish sauce
- 1 tbsp rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1/2 pound udon noodles
- 3 cups Spicy Thai-Style Grilled Vegetables - warmed
- 1/2 cup chopped roasted peanuts
- 1 tsp sesame seeds
Instructions
- Whisk together the fish sauce, vinegar, sesame oil, oyster sauce, and soy sauce in a small bowl. Set aside.
- Cook the noodles according to package directions for al dente. Reserve 2 tablespoons of the cooking water before draining the noodles.
- Return the cooked noodles to the pot and set the heat to medium. Pour the prepared sauce mixture into the pot along with the reserved cooking water. Toss well and cook, stirring occasionally, until the sauce clings to the noodles. Transfer to a serving bowl and top with the grilled vegetables. Garnish with chopped peanuts and sesame seeds.
NOTES
Nutrition
