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Noodle Poke Bowl

You’ve probably seen poke bowls all over social media, overheard the buzz or seen them on many restaurant menus! Well we gave into the trend too and revisited the traditional poke bowl using noodles! Healthy, fresh and so easy to make, this noodle poke bowl recipe is the perfect wholesome meal!

The beauty of a poke bowl is that it is 100% customizable! Use your favorite ingredients to make up your own! Of course, we think our combination is the ultimate noodle poke bowl – We used; avocado, nori leaves, carrots, beetroots, pickled ginger, purple cabbage, salmon, cucumber and of course our signature sweet garlic soy sauce! A meal cannot get any healthier and more balanced than this!

Though poke bowls are usually always served with raw fish, ours is a vegan option with the salmon served on the side.

Noodle Poke Bowl 1

Fact: Did you know the poke originates from Hawaii with its roots deeply connected to Japan. Poke is a Hawaiian word that means “to cut into pieces”

For this special recipe we partnered with Master Minn. Try out their fresh vegan noodles! They work a treat for this recipe!

Check out more of our noodle-based recipes in partnership with Master Minn here!

Noodle Poke Bowl

Course: From The Kitchen, HangryDifficulty: Easy


Total time




  • 1 packet (500g) Master Minn fresh noodles

  • 1 nori leaf, thinly sliced

  • 2 medium carrots

  • ¼ purple cabbage

  • 1 avocado, sliced

  • English cucumber

  • Pickled ginger

  • 1 beetroot

  • Salt and pepper

  • Sashimi salmon, optional

  • Roasted sesame seeds, optional

  • For the sweet garlic soy sauce
  • 4 cloves garlic, minced

  • 3 tbsp light soy sauce

  • 2 tbsp dark soy sauce

  • 2 tbsp sugar or honey


  • Prepare your vegetables
  • Using a peeler make ribbons out of the carrots, blanch the ribbons, and set aside.
  • Thinly slice the beetroot, use a cookie cutter to cut out perfect circles out of the slices. Blanch and set aside.
  • From 1 end of the nori leaf, fold it into 4, then thinly slice it and set aside.
  • Cut the cucumber into half and slice thinly.
  • Thinly chop the purple cabbage.
  • Slice the avocado.
  • For the sweet garlic soy sauce
  • In a heatproof bowl, combine the garlic, light and dark soy sauces and sugar/honey.
  • Microwave the sauce for 30 seconds, then give it a stir for the sugar to dissolve. Repeat process until sugar is fully dissolved. Set sauce aside.
  • To assemble
  • Cook the noodles as per instructions on packet, drain and divide into 4 bowls.
  • Top the noodles beautifully with the different toppings; Nori, carrots, cabbage, avocado, cucumber, pickled ginger, beetroot, and salmon (optional).
  • Drizzle generously with teriyaki sauce and sprinkle with sesame seeds. Serve cold!

Recipe Video

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