Egg Roll Noodle Bowl

Rice noodles take place of your typical wonton wrapper. Pictured are forbidden rice noodles that add a colorful pop. There are so many different types of rice noodles, vegetable-based noodles and healthier versions for those with celiac or gluten sensitivities. This healthy meal-in-one is a delicious way to reap of the benefits of plant-based  superfoods. There are vitamins, minerals and nutrients galore plus changing up the vegetable line-up could be a creative way to re-invent this bowl again and again. The spicy tahini chickpea sauce is something I encourage you to make extra of is it is delicious on just about everything.


Yield: 2 Bowls

4 oz. purple or brown rice noodles. Any type of rice noodle or buckwheat noodle works

1/2 Cup frozen edamame

2 Tablespoons of olive or coconut oil

1/2 Cup sliced onion

1 1/2 Cup of shredded green or Napa cabbage

1/2 Cup of thinly sliced or shredded carrots

1 Cup of broccoli florets/broccolini or broccoli rabe

1 Cup of diced mushroom of choice

1/4 Cup of coconut aminos (or soy substitute)

2 Tablespoon sweet chili sauce or make your own with hot sauce and honey

Scallions and sesame seeds to garnish


Spicy Chickpea Tahini Sauce

1 Cup of cooked chickpeas (if canned, drain and rinse well)

2 Tablespoons of tahini

1/2 Cup of water, divided

2 Tablespoons rice vinegar

1 Tablespoon of sweet chili sauce or sub sriracha or other hot sauce


  1. Make your chickpea tahini sauce by blending all ingredients until a creamy consistency is achieved. Use 1/4 Cup of water at a time until you achieve a thick creamy consistency. Set aside. There should be extras as this condiment is delicious on many different creations. Roasted vegetables, sushi etc.
  2. Cook noodles according to package directions. Rinse with cool water and set aside. Also cook edamame in boiling salted boiling water for 3 minutes. Rinse and set aside
  3. In a large skillet or wok on medium heat, add oil, onion, cabbage and carrots. Sauté for several minutes stirring constantly. Add mushroom and broccoli and cook for several more minutes. Move the vegetables around, stir and cook evenly. If there is a lot of water from the mushrooms, sauté until much of the water has evaporated. Add coconut aminos and chili sauce and incorporate evenly into vegetables.
  4. Create your noodle bowl. Warm up the noodles and edamame over low heat. Layer with bowl with your vegetable mixture, add noodles and edamame. Garnish with Spicy Chickpea Tahini Sauce. Serve immediately.
iin - black bean pic
Scroll to Top