Hawaiian Inspired Vegan Aloha Noodle Bowl is made with fresh veggies. This is a colorful lunch or dinner idea that is so easy to make
Note: This is a guest post by Michelle De La Cerda who is an amazing cook and happens to be one of my very good friends. Find her at her blog “The Complete Savorist“.
Hi everyone, My name is Michelle De La Cerda of The Complete Savorist. Rini, Ms Healing Tomato herself has been kind enough to allow me to share a recipe here on her website.
When she and I talked about me posting over here, I got my creative juices flowing. This was an exciting time for me because I am not a vegetarian or vegan blogger. But in order to work for all of you, that was the focus I had to have.
I was up for the challenge. But it turns out it wasn’t really a challenge at all.
Creating this recipe was easy and quite natural for me. I’ve been on a major pineapple kick lately and now that my weather is warming (until tomorrow when it rains again), I’ve dusted of the grill and fired it up.
First off, if you haven’t grilled pineapple, you are missing out one of the best things in life. Those caramelized bits of pineapple, combined with the spice in the sauce knock this dish out of the ballpark.
I’m all about quick meals but those loaded with nutrition. And I am a huge fan of the sweet-savory combination.
This recipe combines all those things into one. I hope you enjoy this dish as much as my family and I did, except the daughter omitted the mushrooms from her plate.
I hope you enjoy these Vegan Aloha Noodle Bowls as much as we did.
Vegan Aloha Noodle Bowl ~ Made with Grilled pineapple, zucchini, and red peppers then quickly stir-fried with mushrooms, edamame, rice noodles, and a sweet-spicy sauce for quick and utterly delicious dinner.
How to make Vegan aloha noodle bowl
1) Heat the grill
2) Once hot, lay the cut pineapple, zucchini, and red peppers on the grill. (If your grill is not well seasoned, some high heat cooking oil might need to be applied to the produce to prevent sticking.)
3) Grill times will be determined by the thickness of the produce, but each side should cook for around 5 minutes. Check frequently after 3 minutes
4) When done, remove from the grill and allow to rest for a couple of minutes
5) Mix the marinade ingredients together and set aside
6) While the produce rests, quickly sauté mushrooms, sprinkling them with a bit of salt and pepper
7) Soften the rice noodles according to package directions
8) Heat a wok or large skillet, add the oil once hot
9) Chopped the pineapple, zucchini, and peppers into chunks
10) Add the pineapple, zucchini, mushrooms, and peppers to the hot pan, cook for 2 minutes, stirring constantly
11) Add the noodles (drained) to the pan, mix well
12) Add the sauce, stir until mixed in
13) Add the edamame
14) Once mixed together and heated through, remove from heat
15) Serve and enjoy this delicious vegan aloha noodle bowl
Tell Michelle how much you loved this recipe. She is very active on all Social Media Platforms. You can follow her on Pinterest and Facebook
Aloha Noodle Bowl (Vegan)
Ingredients
- 3 cups pineapple grilled
- 2 zucchini grilled
- 3 red peppers grilled
- 1½ cup edamame
- 10 oz cremini mushrooms sliced
- ⅛ tsp Salt
- ⅛ tsp pepper
- 11 oz brown rice noodles
- 1½ tbsp extra virgin olive oil
For The Sauce
- ¼ cup soy sauce
- ⅛ cup pineapple juice
- 3 tbsp agave
- 3 tbsp cilantro chopped
- 2 tbsp Sriracha adjust to taste
Instructions
- Heat the grill
- Once hot, lay the cut pineapple, zucchini, and red peppers on the grill. (If your grill is not well seasoned, some high heat cooking oil might need to be applied to the produce to prevent sticking.)
- Grill times will be determined by the thickness of the produce, but each side should cook for around 5 minutes. Check frequently after 3 minutes
- When done, remove from the grill and allow to rest for a couple of minutes
- Mix the marinade ingredients together and set aside
- While the produce rests, quickly sauté mushrooms, sprinkling them with a bit of salt and pepper
- Soften the rice noodles according to package directions
- Heat a wok or large skillet, add the oil once hot
- Chopped the pineapple, zucchini, and peppers into chunks
- Add the pineapple, zucchini, mushrooms, and peppers to the hot pan, cook for 2 minutes, stirring constantly
- Add the noodles (drained) to the pan, mix well
- Add the sauce, stir until mixed in
- Add the edamame
- Once mixed together and heated through, remove from heat
- Serve and enjoy
This looks really tasty and filling. I need to make this!
Thank you, Melissa
This looks really tasty! And so colorful! Would love to give it a try one day.
Thank you, Tiffany.
I love grilled pineapple and the the sweet and spicy combo, this sounds amazing!
Thank you, Joy.
What a beautiful meal! And those colors!
Thank you, Linda
With pineapple, peppers and adamame, you can’t go wrong. This looks just outstanding!
Thank you, Liz.
Love this colorful dish, takes me to the island. Can’t wait to try!
Thank you, Michelle. I feel like I am in Hawaii when I see this bowl.
OMG it looks so colorful and healthy! It is a great alternative
Thank you, Ana
My husband love mushrooms and I think he’d love to try this dish! Looks yum!
Thank you, Colette
Looks so colorful and yummy, i think ill give it a try next lunch i prepare.
Thank you, Amy
Perfect meal for vegetarians like me! Thanks for sharing!
Thank you, Sophie
Sounds absolutely amazing – I love all the colours in it! Yum.
Thank you, Priya
OMG! Beautiful, delicious and healthy?! Ah I”m so there! And I love the name of the dish. I am from Hawaii so Aloha to you!
Thank you, Matilda
Wow! Such a nice recipe. A must try for the whole family!
Thank you, Ron. Ask your whole family to let Michelle know how much you loved this recipe.
What a bowl full of color. Looks amazing. I’ve been wanting stir fry lately but this sounds like another great option.
Thank you, Krystle
I’ve been wanting to try some vegan recipes…and this looks really good!
Thank you, Maya. This is one of the best ways to sample vegan recipes. Dare I say, you might become a convert?? I hope so. 🙂
My husband is not a fan of mushrooms, but I’m pretty sure I can get him to try everything else! This looks divine!
Thank you, Shannon. I am sure he will like this recipe.
looks yummy
Thank you, Eva
I can’t eat mushrooms , but besides them this looks really good.
Thank you, Michelle.
I threw this together last minute, so I wasn’t able to get everything. We decided to put it over rice, since I couldn’t get the right noodles (the next time I’m at the Japanese market, I can get several packages). I also couldn’t resist but to peel up and cube a sweet potato, and it was a perfect addition. I’ll definitely be making this again.
Thank you, Linda. I am delighted to hear that you tried this recipe. I bet it tasted delicious with rice and potatoes too. I must try it your way.