My Go-To Noodle Bowl Recipe from Half Baked Harvest!

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The secret is in the sauce! I like to get creative with this recipe and use whatever veggies I have in my fridge for a quick, healthy weekday meal. Although the noodle bowl that is pictured here is a far cry from what the original recipe looks like, to me the beauty of this dish is in its adaptability.

The first time I made this recipe, I followed it to a T - and don't get me wrong, it tasted fantastic! But then I realized that it tasted just as fantastic when I started to experiment with other veggies and adding in different protein options, and isn't that a huge part of the learning experience? Learning what you can get away with, what you can't, and adapting recipes to suit what you already have on hand? I personally think a big part of what scares so many people away from gourmet cooking is the fear of constantly wasting food and spending ridiculous amounts of money on ingredients that they will only use once, and I don't blame them!

I have also swapped out the tahini in this recipe for natural peanut butter in the past, which also tastes amazing! Sometimes I even add prawns for a bit of extra protein, but chicken or tofu would also work wonderfully.

Some veggies that I love to use:

Roasted: Yams, broccoli, cauliflower, mushrooms, kale

Fresh: Herbs, cucumbers, shredded carrot, sprouts, avocado, shallots

Note: I always use high quality linguine when I make this, I find the texture to be unbeatable! However, rice noodles work beautifully to make the dish GF.

Here are some pics of the different ways I've served this dish!

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