Sesame Orange Noodle Bowl

This easy noodle bowl is a delicious combination of crispy snap peas, sweet orange segments, shiitake mushrooms, and a savory miso dressing.

Sesame Orange Noodle Bowl

I love bowl food, and I’m pretty sure most of you do, too. “Bowl food” always has a mix of delicious veggie-heavy ingredients with varying tastes, textures, and flavors. In my opinion, the essential components are something crunchy, something soft, something sweet, something salty, and a delicious sauce to pull it all together.

Bowl food is fun to eat because you get something a little different in each bite (that is, unless you’re Jack and you stir your whole bowl together, but I digress…). The inconvenient thing about component bowls is that all those components can take time to prepare because chopping and cooking raw plant-based ingredients is time-consuming. This Sesame Orange Noodle Bowl is the exception, though. You’ll be surprised how quickly and easily it comes together!

Noodle bowl ingredients

Want to make this noodle bowl? Here’s how:

  1. Whisk together the simple 5-ingredient sauce.
  2. Dress the cabbage right in the serving bowls!
  3. Sauté the snap peas and mushrooms one after another, using the same skillet.
  4. Cook the soba noodles.
  5. Assemble your bowls with the noodles & veggies and generously top them with orange segments, sesame seeds, tofu (or a protein of your choice), and extra sauce.

This noodle bowl is a perfect weeknight meal that’s packed with flavor and full of fresh vegetables. While the noodles are cooking, I like to clean up the dishes and pour myself a glass of wine, and I highly recommend you do the same. This recipe makes two large bowls of food, or 3 medium-sized bowls. If there’s any left over, pack it up for lunch the next day.

Sesame Orange Noodle Bowl  For more “bowl food” ideas, check out this buddha bowl, this ginger rice bowl, or this watermelon poke bowl!


5.0 from 4 reviews
Sesame Orange Noodle Bowl
 
This noodle bowl is one of my favorite easy lunches - feel free to pre-dress the noodles and cabbage and pack it ahead. It keeps well for a few days in the fridge.
Author:
Recipe type: Main dish
Serves: 2 to 3
Ingredients
Dressing/sauce
  • 2 tablespoons white miso paste
  • 2 tablespoons rice vinegar
  • 2 tablespoons tamari
  • ½ tablespoon toasted sesame oil
  • (plus excess juice from the orange below)
Bowls
  • 1 medium orange
  • 2 cups shredded red cabbage
  • 3 ounces soba noodles, cooked, drained, & rinsed* (see note)
  • Extra-virgin olive oil, for drizzling
  • ⅓ cup chopped scallions (about 3)
  • 1 cup snap peas, de-stringed and chopped
  • 8 ounces shiitake mushrooms, stemmed and sliced
  • 7 ounces baked tofu, sliced or cooked protein of choice**
  • Sesame seeds
  • Handful of fresh herbs, cilantro or mint, optional
  • Sea salt
Instructions
  1. In a small bowl, whisk together the miso, rice vinegar, tamari, and sesame oil until combined. Slice the segments from the orange, set aside, and squeeze the excess juice from the orange into the sauce.
  2. Divide the red cabbage among two to three bowls. Drizzle with some of the dressing and toss gently to coat. Place the cooked soba beside the cabbage in the bowls.
  3. In a skillet, heat a drizzle of olive oil and add the scallions and snap peas and cook, tossing until lightly blistered but still vibrant green, for about 2 minutes. Remove and add to the bowls.
  4. Add more olive oil to the pan and add the mushrooms and a pinch of salt and cook until the mushrooms are tender, about 8 minutes. Divide the mushrooms among the bowls and top with the orange segments, tofu, sesame seeds, and herbs if using. Drizzle with a little of the remaining dressing and serve the rest on the side. (Note: the dressing is slightly on the salty side so a little bit goes a long way - add it to taste and save any extra for salads/bowls later in the week).
Notes
*Cook your soba noodles according to the package directions. Drain and rinse them to remove excess starches. This helps them from clumping. If they start to stick together, toss them with a little bit of sesame oil.

**To save a step in this recipe, I buy pre-baked tofu (I like the Wildwood brand). Alternatively, you can bake your own tofu. Start with extra-firm tofu, patted dry and cut into cubes. Preheat the oven to 425°F and line a baking sheet with parchment paper. Toss the tofu with the tamari and spread evenly onto the baking sheet. Bake for 15 to 20 minutes, or until golden brown around the edges.

 

17 comments

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Rate this recipe (after making it):  

  1. Terry-Ann Torre
    01.09.2019

    This is a long over due fan letter! We eat almost entirely from your wonderful recipes. My husband and I are truly grateful that you are doing your blog. We are vegans and not young in years, but very young in health and spirit. Thanks again for all the good eats!

    • Jeanine Donofrio
      01.10.2019

      Hi Terry-Anne, thank you for commenting! I’m so glad you both have been enjoying the recipes!

  2. Susan
    01.09.2019

    This bowl sounds absolutely wonderful. I would probably make it for lunch. By the way, you are not the only one whose husband mixes everything together. Personally, I like to pick and choose what I eat when. I’m with you all the way. 🙂

    • Jeanine Donofrio
      01.10.2019

      Ha, I’m glad to hear, I hope you enjoy the bowls 🙂

  3. Ashley McDonald
    01.10.2019

    Do you have any recommendations for baking the tofu? I’ve never prepared it myself.

    • Jeanine Donofrio
      01.10.2019

      Hi Ashley, in this case I bought pre-baked tofu (it saves a cooking step!), but I just added my go-to tofu baking steps in the notes below the recipe. I hope that helps, let me know if you have any more questions about it.

  4. Emily from carvingajourney.com
    01.10.2019

    Hi! Is there a soba noodle brand you use that is 100% gluten free? I find that most soba noodles have some wheat in them and I am looking for a good gluten free brand. Thanks!

    • Jeanine Donofrio
      01.10.2019

      Hi Emily, the brand Eden makes both types – look for the package that says 100% buckwheat, those are gluten free. Or there’s a brand called King Soba, theirs are probably my favorite: https://amzn.to/2SLQG2T

      Hope that helps!

  5. Gaby Dalkin
    01.10.2019

    I need this bowl in my life!

  6. Liz Cencula
    01.11.2019

    This recipe looks delicious! But I think I am missing how many soba noodles are needed. Can you clarify?? Thanks!

  7. Terry-Ann Torre
    01.13.2019

    We had the bowl today and it was delicious! I used Trader Joe’s slaw mix and mandarin oranges to make it simpler and I was amazed at good the oranges went with the sauteed mushrooms!

    • Jeanine Donofrio
      01.22.2019

      Hi Terry-Ann, I’m so glad you loved them! I just love the savory mushrooms and the sweet oranges, I’m happy that you did too 🙂

  8. Susan
    01.19.2019

    I made these bowls for lunch and they were delicious! I assembled the bowls the night before but didn’t add any dressing until it was time to eat. They pack well – my son even took his to school.

    • Jeanine Donofrio
      01.22.2019

      Hi Susan, yay, I’m so glad they packed well and that you and your son enjoyed them 🙂

  9. Riley Hunter
    01.28.2019

    I really love bowl food and this, my friend, is something I’m gonna try out. Thanks very much for sharing.

  10. tricia
    06.19.2019

    Made this for dinner last night and it was perfect! Light, sharp flavors, cool noodles mixed with warm grilled chicken {only substitution I made was grilled chicken in place of tofu}. Husband liked it, too–a hearty, yet light-feeling meal for two!

    • Jeanine Donofrio
      06.22.2019

      Hi Tricia, I’m so glad you both enjoyed it!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.