Zen Noodle Bowl Recipe
Zen Noodle Bowl loaded up with fresh seasonal veggies and a delicious Ponzu Dressing, this healthy bowl can be made with seared ahi tuna or sesame ginger tofu. Vegan and grain-free adaptable!
How to Make the Best Zen Noodle Bowl
This Zen Noodle Bowl is the perfect balance of fresh, vibrant vegetables and perfectly seared protein, all brought together with a bright and tangy ponzu dressing. Whether you’re in the mood for silky seared ahi tuna or prefer a plant-based option with sesame-crusted tofu, this bowl delivers satisfying flavors and beautiful presentation.
The beauty of this recipe lies in its flexibility—swap in your favorite seasonal vegetables, choose your preferred noodle base, or even go grain-free with spiralized zucchini noodles. The sesame crust adds a delightful crunch and nutty flavor that pairs wonderfully with the citrusy ponzu dressing, making every bite a harmonious blend of textures and tastes.
Ready in just 30 minutes, this healthy noodle bowl makes an impressive weeknight dinner or a light lunch that won’t leave you feeling weighed down. The homemade ponzu dressing comes together in seconds and elevates the entire dish with its bright, umami-rich flavors.
Zen Noodle Bowl
Zen Noodle Bowl loaded up with fresh seasonal veggies and a delicious Ponzu Dressing, this healthy bowl can be made with seared ahi tuna or sesame ginger tofu. Vegan and grain-free adaptable!
Ingredients
Noodles and Protein
Vegetables and Toppings
Sesame Crust
Ponzu Dressing
Instructions
Prepare the Noodles and Dressing
- Cook noodles according to package directions, drain and set aside.
- Make the ponzu dressing by whisking all dressing ingredients together. Set aside.
Prepare the Protein
- Pat dry the tuna. Mix the Sesame Crust ingredients together on a small plate and coat all sides of tuna, pressing it firmly into the flesh.
- Heat the oil in a cast iron skillet until smoking hot. You want the pan to be very hot to create a golden crust without cooking the ahi all the way through.
- Sear all sides of the tuna for 45-60 seconds on each side, or until the crust is golden. Remove from heat and place on paper towel. Let stand 5 minutes.
- With a sharp chef's knife, slice across the grain into 6-8 thin pieces. The goal is to have the inside nice and rare with a seared, crispy outside.
Assemble the Bowls
- Divide the noodles among two bowls. Arrange the ahi slices, cucumber, radishes, avocado, and sprouts in each bowl.
- Sprinkle vegetables and noodles with a little salt. Top with scallions, chives, or chive blossoms.
- Spoon a generous amount of ponzu dressing over top and serve. You most likely won't need all the dressing.
Notes
- For tofu, press extra-firm tofu for 15 minutes, then slice and coat with the sesame crust before searing.
- The secret to perfect seared ahi is a very hot pan.
- Other veggie options include grated carrots, cabbage, kohlrabi, beets, snow peas, snap peas, edamame, fresh peas, daikon, or baby spinach.
