Recipe & Video: Make-Ahead Asian Noodle Bowls


Who doesn't love noodles? They're fun and satisfying, especially when paired with crunchy veggies and a crave-worthy dressing. They're also perfect way to break up a workday with a desk lunch you'll be excited to devour. A little prep time early in the week, and you'll be ready for a meal full of color, flavor and nutrition. 

These Make-Ahead Asian Noodle Bowls are also super versatile.  You can use any noodles you like, any vegetables you like, and even throw in additional protein like shrimp or chicken. Pack individual servings for lunch, or serve as a quick weeknight dinner. Or toss all the ingredients together in one big bowl, and bring it to a potluck as a healthy side dish that will please both vegans and meat-eaters alike. It travels well and can be served cold or at room temperature. 

Swap Ingredients For Different Dietary Needs

When it comes to recipes like these Make-Ahead Asian Noodle Bowls, you can customize ingredients based on your personal dietary needs. As-is, the recipe is packed with fiber, whole grains and a no-seasoning-packet-required dressing (i.e. not full of excess sodium). For the noodles, you can use any noodle you’d like, including soba noodles, buckwheat noodles, spaghetti, or linguine. Choose a rice-based noodle (main ingredients are rice flour and water) or other non-wheat based pasta, if you need to make it gluten-free.

Slice the vegetables extra thin so you can pack more color and nutrition into every bite. 

Not a fan of chickpeas? Swap them out for pinto or cannellini beans, or edamame. Beans add additional protein and fiber to this recipe, and a hint of creaminess when mixed with the other ingredients.

It’s Easy as 1-2-3!

There are three simple steps to these noodle bowls: prepare the vegetables, prepare the noodles, and prepare the dressing. Mix together and enjoy as-is or refrigerate for up to two to three days. 

Noodles tossed with crunchy, colorful vegetables -- it just doesn’t get any easier.

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Make-Ahead Asian Noodle Bowls

Yield: 4 servings


8 ounces whole-wheat spaghetti
1 cup shredded carrots
1 cup canned chickpeas, drained, rinsed
1 cup shredded red cabbage
1 cup spiralized zucchini
1 cup chopped green onion
¼ cup almond butter
1 clove garlic, minced
2 Tablespoons rice vinegar
1 teaspoon sesame oil
2 Tablespoons coconut aminos
2 Tablespoons lime juice
½ teaspoon red pepper flakes
½ cup warm water


Divide pasta and vegetables evenly among meal prep containers. In a jar or salad dressing shaker, stir together almond butter, garlic, rice vinegar, sesame oil, coconut aminos, lime juice, and red pepper flakes. Add warm water until desired consistency. Drizzle sauce over top. Cover and refrigerate until ready to serve.

Nutrition Information Per Serving: 280 calories; 12 grams fat; 1 gram saturated fat; 0 grams cholesterol; 406 grams sodium; 37 grams carbohydrates; 8 grams fiber; 11 grams protein

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Categories: EatWell