Asian Noodle Bowl

(5.0)
By Judy Capodanno
Updated 9/22/2025
Dietitian Reviewed: Jane Schwartz, RDN, CLT
Approved for These Diets:
Heart Healthy | Vegan | Vegetarian
Asian Noodle Bowl
Photo Credit: iStock
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This simple, healthy Asian noodle bowl brings the comfort of takeout with way more nutritional control. The broth builds layers of flavor from fresh ginger, smashed garlic, and umami-rich miso without needing excess salt. Kale and mushrooms make it filling and fiber-rich, while sesame oil and soy sauce add depth in small, heart-healthy amounts. Even better? It comes together in under an hour and works with whatever veggies or noodles you’ve got on hand. It has balanced sodium, high fiber, and nourishing ingredients.

Love these easy Asian noodles? Check out our blog, 7 Low Sodium Asian Recipes to Try Now!

Total Time
45 minutes
Servings
2
Calories
338

What Makes These Asian Noodle Bowls Healthy

This vegetarian noodle bowl is a nutritious, flavorful meal that supports heart health. It is low in fat and cholesterol, while being packed with nutrients from plant-based ingredients like shiitake mushrooms and kale. The recipe relies on fresh herbs and spices for rich flavor, keeping sodium levels in check without sacrificing taste.

Key Health Highlights

  • Heart-Healthy Fats: This recipe uses a small amount of sesame oil for flavor, which is a heart-healthy unsaturated fat.
  • High in Fiber: The vegetables and rice noodles provide dietary fiber, essential for digestive health and feeling full.
  • Nutrient-Dense Veggies: Shiitake mushrooms contain B vitamins and minerals, while kale is rich in vitamins A, C, and K, along with antioxidants.
  • Low Sodium: Using low-sodium vegetable broth and reduced-sodium soy sauce helps keep the total sodium content low, which is beneficial for managing blood pressure.
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FAQs About Asian Noodle Bowls

Rice noodles are an excellent choice as they cook quickly and have a light texture. You can also use soba, udon, or whole wheat noodles for a different flavor and nutrient profile.

To boost the protein, you can add cubed tofu, edamame, shredded chicken, or shrimp. This provides an option for meat-eaters while maintaining the healthy profile.

The broth itself serves as the sauce, infused with smashed garlic, ginger, miso, and a touch of soy sauce and rice vinegar for a balance of savory and tangy notes.

More Healthy Noodle & Bowl Recipes

Sesame Chicken Noodle Bowl
Beef Pho with Rice Noodles

Healthy Asian & Low-Sodium Meals

Chicken Stir-Fry
Sheet Pan Asian Chicken
Asian Cucumber Salad
7 Low Sodium Asian Recipes To Try Now
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Ingredients

Recipe yields 2 servings

Directions

  1. Step 1

    Cook the rice noodles according to package directions. Drain and rinse the noodles. Set aside.

  2. Step 2

    In a large saucepan, combine the vegetable broth and the water and bring to a boil. Add the garlic, ginger, mushrooms, miso paste, rice vinegar, soy sauce, honey, crushed red-pepper flakes, scallions and sesame oil. Reduce heat and simmer for 10 minutes.

  3. Step 3

    Add the kale and the noodles and continue to cook until warmed through and the kale is softened. Remove smashed garlic.

  4. Step 4

    Serve topped with reserved scallions, chili pepper slices, mint leaves and basil leaves.

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Nutrition Facts

Serving Size:
1 1/2 cups

338
Calories
4
g
Fat
0
mg
Cholesterol
494
mg
Sodium
68
g
Carbs
0
g
Sat. Fat
4
g
Fiber
7
g
Protein
4
g
Sugars

Alternative Cooking Methods

Alternative Cooking Methods While this recipe is designed for the stovetop, it can be adapted:

  • Slow Cooker: Sauté the garlic and ginger first, then combine all broth and sauce ingredients in a slow cooker. Cook on low for 4-6 hours, adding the noodles and vegetables in the last 15 minutes.\
  • Instant Pot: Use the sauté function to cook the garlic and ginger, then add the broth ingredients and cook on high pressure for 10 minutes. Use a quick release, then stir in the noodles and kale.

Serving & Storage Tips

  • Serving: Serve the noodle bowls immediately after cooking to prevent the noodles from becoming too soft. Garnish with fresh mint, basil, and scallions for a vibrant finish.
  • Storage: Store the broth and cooked noodles separately in airtight containers in the refrigerator for up to 3 days. This prevents the noodles from soaking up all the liquid and becoming mushy.
  • Reheating: Reheat the broth on the stovetop and then add the noodles and vegetables to warm through just before serving.

Ingredient Substitutions

  • Protein: For a non-vegetarian option, you can easily add cooked shredded chicken, sliced beef, or shrimp. For a plant-based boost, try edamame, cubed firm tofu, or even chickpeas.

  • Vegetables: Swap out the kale for spinach, bok choy, or thinly sliced carrots and cabbage.

  • Honey: You can substitute honey with maple syrup or a no-sugar-added sweetener like monk fruit.

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