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Ginger Noodle Bowl: The Vegan Version

Rated as 5 out of 5 Stars

"My favorite Asian-inspired noodle bowl just got a vegan makeover!"
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45 m servings 360
Original recipe yields 4 servings


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  1. Heat coconut oil in a large pot over medium-high heat. Add bok choy; cook and stir until wilted, 3 to 5 minutes. Stir in garlic and ginger; cook until fragrant, about 1 minute. Add carrots, five-spice powder, and cumin.
  2. Pour vegetable broth into the pot. Bring the soup to a boil. Add noodles; reduce heat and simmer until noodles soften, about 3 minutes. Stir in bean sprouts and scallions. Remove soup from heat; let stand until flavors combine, about 5 minutes.

Nutrition Facts

Per Serving: 360 calories; 9.6 62.2 10.6 0 1639 Full nutrition

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Read all reviews 3
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I swapped a few veggies for this recipe. I didn't use bok choy, instead included zucchini & mushrooms. The recipe came out great and will be making it more often.

Recipe is delicious. I added a few more veggies.

Added lots more veggies, and cubed grilled chicken with lemon pepper into the mix. 3 types mushroom, and 3 types of onions. shallots, fresh spinach, bok choy, bean sprouts, ramen noodles, carr...