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Thai Ginger and Garlic Noodle Bowl

A flavor packed stir fry loaded with blanched snow peas, fresh carrots, cabbage and mushrooms swimming in a umami filled sauce. Vegan + Gluten Free
Course Dinner, Lunch
Cuisine Asian
Keyword Noodle Bowl, Rice Noodle Bowl, Vermicelli Bowl
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 Servings
Calories 392kcal
Author Traci York | Vanilla And Bean


  • 8 oz Rice Noodles or Bean Thread Noodles 227g, see note
  • 11 oz Snow peas trimmed 311g
  • 1 ½ Tbs Sesame Oil
  • 2 tsp fresh Ginger microplaned
  • 1 Tbs fresh Garlic microplaned or minced
  • 1 1/2 C Carrots Julianne about two large carrots 150g
  • 5 C Green Cabbage about 1/2 a medium head, cut into bite sized pieces, 400g
  • 5 oz Shiitake Mushrooms stemmed and sliced into quarters 142g

For the Sauce

For Garnish

  • Scallions chopped
  • Sesame Seeds
  • Thai Basil
  • Drizzle of Tamari and/or Sesame Oil


For the Noodles

  • Place noodles in a large bowl and cover with cold water. These can soak while you prepare the veggies and sauce. (The packages I've seen say to soak in hot water. For me, the noodles turn to mush, so I use a cold soak to soften them, then gently cook them).

For the Veggies

  • Fill a stock pot ½ full of water and bring to a boil. While the water is heating, prepare the snow peas by trimming each end. To blanch the snow peas, carefully place them in the boiling water, turn the heat to low and blanch for for exactly two minutes. Drain and rinse with cold water. Place back into the stock pot they were blanched in (with heat off).

For the Sauce

  • In a small bowl whisk the broth, sesame oil, tamari, sugar, pepper flakes and salt. Set aside.

To Cook

  • In a large skillet or wok, heat the sesame oil on medium high heat. Once shimmering, toss in the grated ginger and garlic. Sizzle for about 30 seconds, then toss in the mushrooms, cabbage and carrots. Using two wooden spoons, stir fry until tender crisp, about 5-6 minutes. When ready, toss the stir-fried veggies into the pot with the snow peas (heat off).
  • Check on the rice noodles. They should be tender, but not soft. Drain thoroughly. Set the noodles near the stove. In the same skillet or wok the veggies were stir fried in, pour in the sauce. Bring to a simmer. Once simmering, gently toss in the noodles. Use a pair of tongs to twist and turn the noodles around in the sauce so that each noodle is covered. Turn the heat down continue turning, cooking for about 2 minutes. Test the noodles for taste and tenderness. If they seem tough, give them another minute to cook while turning the noodles. Remove from heat and stir in the veggies using the residual heat of the noodles to rewarm the veggies.
  • Garnish with sesame seeds, thai basil, scallions and a drizzle of sesame oil and/or tamari.


I do not soak the noodles according to package directions. I've found they turn to mush if soaked in hot water, then cooked. I’ve used both bean thread and rice noodles in this recipe (rice noodles pictured). I like both but there are differences. The bean thread noodles are a bit chewier but seem to pick up the flavors of the sauce more readily than the rice noodles. Rice noodles have a nice, tender texture, but don’t pick up as much flavor. Both varieties can be soaked in cold water.
Adapted from Real Vegetarian Thai.


Calories: 392kcal | Carbohydrates: 70g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Sodium: 1080mg | Potassium: 602mg | Fiber: 8g | Sugar: 12g | Vitamin A: 9089IU | Vitamin C: 82mg | Calcium: 98mg | Iron: 3mg