June 16


Korean Noodle Bowl

By Laura Nunemaker

June 16, 2022

During warmer months, you still need nourishing food but don't always want a hot meal. This Korean Noodle Bowl packs a punch of flavor and can be eating at room temperature or even cold. It's inspired by a recipe in Cheap Lazy Vegan's ebook Everyday Asian Recipes.

This is one of those dishes that I never make the same twice. It lends itself well to what you have on hand. In the photo above, I added bell pepper, carrot, tomatoes, cabbage, and fermented garlic.

korean noodle bowl.

This Korean Noodle Bowl uses soba noodles and has vegan chicken

For the protein in this Korean Noodle Bowl, I used pan-fried tofu this time. But you can use your favorite here. Tempeh, shelled edamame, vegan chicken or beef strips, or seitan are all good options.

Use whatever noodles you have. Rice noodles work well. In the bowl above I used sweet potato noodles. If you're not familiar, they come out kind of translucent and are a little chewy and smooth kind of like rice noodles.

We almost always eat this with kimchi. Actually, we'll add kimchi to any vaguely Asian meal. Wildbrine is the easiest to find vegan option.

I’ve made some substitutions and tweaks to the original recipe so I’ll go ahead and share it with you.

korean noodle bowl.

Korean Noodle Bowl

Yield: 2
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

A satisfying bowl full of colorful veggies. If you love gochujang and need more ways to use it, check this one out.


  • 2 servings soba (buckwheat) noodles or rice noodles or sweet potato noodles, or whole wheat spaghetti
  • 3-4 cups veggies (shredded carrot, cucumber, bell pepper, shredded cabbage, radish, lettuce, roasted sweet potato, shredded zucchini, etc.)
  • 1⁄2 pound pan-fried tofu or other protein like vegan chicken or beef strips or steamed shelled edamame

Sauce ingredients

  • 2 tbsp gochujang
  • 1 tbsp soy sauce, Bragg Liquid Aminos or tamari
  • 2 tbsp rice vinegar
  • 1 teaspoon maple syrup or agave nectar
  • 1 1⁄2 teaspoon minced garlic or 3/4 teaspoon dried
  • 1 1⁄2 teaspoon tahini
  • 1 tbsp water



  1. Cook noodles according to package. Drain and rinse in cold water. Set aside.
  2. While noodles are cooking, mix the sauce ingredients together in a bowl.
  3. Prep the veggies, toppings, and protein. For pan-fried tofu, I cut a pressed block of tofu into planks or dice it and fry it dry in a non-stick pan over medium heat. Season each side lightly with salt and pepper.
  4. Mix noodles with about half the sauce until noodles are coated. Reserve the other half of the sauce to top the bowls.
  5. Assemble the bowls. Lay noodles in the bowls first. Then top with your veggies and protein. Add remaining sauce to the top. Then add your toppings and serve.

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I know I share a lot of "weird" food but I can't help it! I love experimenting and trying different cuisines and flavors. How about you? Are you an adventurous eater or do you like to stick to regular favorites in rotation?

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About the author

Meat-free since 1996. Cow petter. Former vegan bakery owner. Full-time traveler for 5 years, usually in an RV, but not always. Half of VeganRV. Instant Pot lover. Plant-Based Nutrition Certificate, Completed January 2022, eCornell and T. Colin Campbell Center for Nutrition Studies

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