Rice Noodles, Red Onions & Mushrooms Buddha Bowl [Vegan + GF]

30 minutes stairway to buddha bowl heaven? 

Gluten free?

Dairy free?

Major carb craving? 

Fitness junkie?

You have to try this recipe out.

It is perfection for a light and yet ultra satisfying lunch or dinner. 


Serves 1 person


  • 1/2 white onion
  • 2-3 cloves of garlic (or 1 tsp of organic store bought garlic paste) 
  • 4 white mushrooms 
  • 1-2 tbsp tamari  (or soy sauce - tamarin is simply gluten-free soy sauce)
  • White pepper 
  • 1/4 red onion
  • Coriander leavers (a handful)
  • Rock salt 
  • Black pepper
  • Cayenne pepper 
  • Thyme (dry flakes or fresh) 
  • Olive oil 

For the Rice Noodles,

  • 80-100g rice noodles 

Method for the rice noodles,

  1. In a pot, place cold water with a dash of salt and bring to boil
  2. While waiting for the water to boil, dip your rice noodles in cold water for about 5-10 minutes
  3. Once the water is boiling, remove the rice noodles from the cold water and add them to the boiling water; let cook for 5 minutes (or check your rice noodle package in case it indicates otherwise)
  4. CAREFUL! when you place the rice noodles, usually a white foam will form and build up. You need to blow on it continuously to prevent it from spilling everywhere. Keep a good eye on your pot, don't just throw in your soba noodles and leave them. 
  5. At 5 minutes precisely, rid the noodles of the water in the pot, and place noodles back into the now empty pot. 
  6. NOTE: you could substitute rice noodles for soba noodles or any other pasta, just be sure to check the instructions with regards to the time it needs to boil/cook. 

Method for the roasted red onions

  1. Preheat the oven @200C
  2. Cut & peel the red onion
  3. Cut into quarter and then cut that quarter into thin slices
  4. On a baking tray place a baking sheet and lay down your individual pieces of red onions
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5. Drizzle your olive oil, salt and thyme 

6. Bake @200C for about 15-20 minutes until nicely browned 

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Method for the mushrooms, 

  1. Peel the mushrooms and chop finely  
  2. In a non-stick pan, place on high heat with a touch of olive oil to start
  3. Once the pan/olive oil is hot, place in your white onion and garlic with a touch of salt and white pepper 
  4. Let them sweat for about 3minutes, then add in your mushrooms and mix well 
  5. You can reduce the heat to avoid the mushrooms burning, but you want them to color a bit (without being burnt)
  6. After 3 minutes or so, add in your 2 tbsp or soy sauce or Tamari which is gluten-free soy sauce 
  7. Mix well and let it sit for 3-5 minutes and once your mushrooms look like they'll melt in your mouth and have well absorbed the tamari sauce, you are good to go! 


Once you have completed all of the three elements (the red onions, the noodles and the mushrooms),

mix them together in the pasta pot,

add in your coriander leaves and a drizzle of olive oil, a pinch of black pepper and cayenne pepper

& enjoy!