Chef Ellen

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In this dish, rice noodles take the place of your typical wonton wrapper. If you can find forbidden rice noodles, try them out to add a colorful pop to a delicious meal. Either way, there are many different types of rice and vegetable-based noodles for those with celiac or gluten sensitivities. This healthy meal in one is a delicious way to reap the benefits of plant-based superfoods. There are vitamins, minerals, and nutrients galore, plus changing the vegetable lineup is a creative way to reinvent this bowl again and again.



  • 4 ounces purple or brown rice noodles or buckwheat noodles
  • ½ cup frozen edamame or lima beans
  • 2 tablespoons olive coconut, or avocado oil
  • ½ yellow onion sliced
  • ½ head small green or napa cabbage shredded
  • 1 large carrot julienned or thinly sliced
  • 1 cup diced mushrooms
  • 1 cup broccoli florets broccolini, or broccoli rabe
  • ¼ cup coconut aminos
  • 2 tablespoons sweet chili sauce see note
  • Scallions chopped
  • Sesame seeds
  • Spicy Chickpea Tahini Sauce see below


  • Cook the noodles according to the package directions. Rinse with cool water and set aside. Blanch the edamame in boiling salted water for 3minutes, then rinse and set aside. Put the oil, onion, cabbage, and carrot in a large skillet. Sauté over medium heat for several minutes, stirring constantly. Add the mushrooms and broccoli and cook for several more minutes, stirring so they cook evenly. If the mushrooms release a lot of water, sauté. until most of the water has evaporated. Add the coconut aminos and chili sauce and incorporate evenly into the vegetables.
  • If needed, warm up the noodles and edamame in the skillet over low heat. Layer each bowl with the vegetable mixture, noodles, and edamame.
  • Top with the Spicy Chickpea Tahini Sauce and garnish with the scallions and sesame seeds. Serve immediately.
  • NOTE: If you don’t have a sweet chili sauce, whip up your own with 2 parts hot sauce to 1 part honey.


Spicy Chickpea Tahini Sauce

This Spicy Chickpea Tahini Sauce recipe will make more than you need for the bowls. But it is delicious on everything from roasted vegetables to Quinoa Vegetable Sushi and beyond.


🌱  1 cup cooked chickpeas (if canned, drain and rinse well)
🌱  ¼ to ½ cup water
🌱 2 tablespoons tahini
🌱  2 tablespoons rice vinegar
🌱  1 tablespoon sweet chili sauce, sriracha, or other hot sauce