Black sesame noodle bowl from Bowl: Vegetarian Recipes for Ramen, Pho, Bibimbap, Dumplings, and Other One-Dish Meals (page 75) by Lukas Volger

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute other tender greens for watercress.

  • Skamper on August 21, 2020

    A nice warm weather dish. Made a half batch, as described, with soba, except for the radishes, which we forgot to buy, and a combo of wasabi oil and 1/4 tsp wasabi paste in place of the powder. Used arugula as the green. We both liked. Oh, also could not find kecap manis so made diy version (soy sauce+brown sugar) from food52.

  • TrishaCP on February 08, 2017

    I loved Heidi Swanson's version of this, and I love this one too (don't worry-Heidi gets credit for inspiration). This was great as written, but the concept is so versatile-all of Frogcake's ideas sound good to me too.

  • Frogcake on January 06, 2017

    My oldest son, who is a university student and capable cook, is totally hooked on this recipe -I coached him on how to make it and possible variations. As written it's really, really tasty. Second time, he was inspired and adapted it to use up left-overs -cooked basmati rice or quinoa in place of noodles, other greens such as spinach in place of watercress. You could also top with cubed tofu, sunflower seeds, or pumpkin seeds. Also, good to double the sauce and have it ready for a quick bowl inspired moment. Anything goes here (he will probably throw in some peanut butter)- high probability of a healthy meal whatever combination you choose.

  • SugarFree_Vegan on July 19, 2016

    I adapted this recipe for a fasting day meal (400 cals) so I used spiralized courgette/zucchini in place of the soba noodles and used a lot less oil too. It really worked well, just don't soak the zoodles in the sauce for long or they'll go soft. Really delicious.

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