Vegan Rice Noodles Recipes

VEGAN RICE NOODLES WITH CRISPY TOFU AND MUSHROOMS

Steps:

• Remove tofu from packaging, drain excess liquid and pat dry. Wrap in a clean dish towel or a few sheets of paper towel and set something heavy (like a skillet or a few cookbooks) on top. Let set for about 30 minutes (the longer, the better), then slice into evenly-sized cubes.
• Whisk together all ingredients for marinade/sauce until well combined.
• Pour 3 tbsp of marinade liquid over the tofu and reserve the rest for later. Toss lightly to evenly coat tofu, then let marinade for at least 30 minutes.
• Heat fry pan to medium. If desired, coat with a thin layer of oil, then add tofu. Cook for a few minutes on each side, stirring often and monitoring heat to prevent burning. Once the tofu is browned and slightly crispy, transfer to plate and set aside.
• In the same pan, pour in remaining sauce/marinade, along with scallions. Bring to a simmer and cook for 3 minutes. Add sliced mushrooms, stir well to coat, and continue cooking for 5-7 minutes.
• Meanwhile, cook rice noodles according to package directions.
• Add edamame, sesame seeds, cilantro and cooked noodles to skillet, stirring or tossing to coat evenly. Add in cooked tofu. Serve topped with more fresh herbs, sesame seeds and red pepper flakes.

VEGAN RICE NOODLES RECIPE

Steps:

• Bring a large pot of water to a boil. Add rice noodles and cook according to package instructions, usually just a few minutes (ours cook for 3).
• While the noodles cook: Into a serving bowl, pour the safflower oil, toasted sesame oil, tamari, and sriracha. Whisk to combine well.
• Drain noodles and add to sauce. You can rinse them before adding to the sauce if you like to reduce the starchiness, but I don't bother. Toss with tongs to coat well.
• Add scallions and a big squeeze of fresh lime juice and toss. Serve warm or at room temperature with additional lime wedges.

VEGAN RICE NOODLES

Steps:

• Boil a pot of salted water for the rice noodles. Cook according to package directions until just tender.
• Meanwhile, prep the other ingredients. Add the sauce ingredients to a bowl and whisk them together.
• Add the olive oil to a skillet over medium-high heat. Once the oil's hot, add the mushrooms and sauté, stirring occasionally, for 4-5 minutes or until they start to take on color and soften a bit.
• Add the red pepper and snow peas and cook, stirring often, for 2-3 minutes or until they're just tender.
• Add the sauce and cook for about a minute.
• Drain the rice noodles and toss with the rest of the stir fry. Season with salt & pepper if needed. Garnish with scallions and other suggestions (see blog post) if desired. Serve immediately.

KOREAN TAKE-OUT RICE NOODLES (VEGAN)

Steps:

• Pulse ginger, garlic, and sugar together in a food processor or blender. Add water, tamari, almond butter, 2 tablespoons sesame oil, Worcestershire sauce, rice vinegar, and red pepper flakes. Process again until smooth. Transfer sauce to a small bowl. Cover with plastic wrap and refrigerate until flavors intensify, at least 1 hour.
• Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 14 minutes. Toss in bok choy; cook until slightly wilted, about 1 minute. Drain and rinse in cold water to chill the noodles. Toss in a bowl with remaining 1 tablespoon sesame oil.
• Heat a skillet over medium heat. Add carrots; cook and stir until slightly tender, about 3 minutes. Add zucchini. Cook until tender but not mushy, about 5 minutes.
• Mix the chilled sauce into the bowl of noodles. Add the carrots and zucchini mixture, scallions, and sesame seeds.

SPICY VEGAN RICE NOODLES

Steps:

• Cook the noodles per the directions listed in the packet and set it aside.
• Place a pan over medium heat, drizzle two tablespoons of oil. When oil heats up, add ginger garlic paste. Cook for about a minute or so.
• Add chopped green onions and red onions and saute them until they turn translucent.
• Add sliced bell peppers and cook for a minute.
• Add salt, apple cider vinegar, black pepper powder and Szechuan sauce in quantities as noted in the ingredient list. Continue to cook for 2-3 minutes.
• Add the cooked rice noodles and toss them evenly.

VEGAN SINGAPORE NOODLES

Steps:

• See notes if adding tofu!
• Add rice noodles to a large bowl and cover completely with boiling water. Let cook for 5-10 minutes (or according to package instructions), stirring occasionally to prevent sticking. Drain and set aside.
• In the meantime, make the sauce by adding minced garlic, tamari or soy sauce, maple syrup or coconut sugar, and lime juice to a small mixing bowl. Whisk to combine. Then taste and adjust seasonings as needed. You're going for a savory-tart sauce with a bit of sweetness (adjust to taste). Set aside.
• Heat a large skillet over medium-high heat. Once hot, add 1 Tbsp (15 ml) toasted sesame oil (adjust amount if altering number of servings), onion and red bell pepper. Sauté for 3-4 minutes, stirring frequently, or until onion is soft and translucent.
• Add snow peas, 1 Tbsp (15 ml) tamari or soy sauce (adjust amount if altering number of servings), and curry powder, and stir. Sauté for 2-3 minutes, then remove from pan and set aside.
• To the still-hot skillet, add remaining 1 Tbsp (15 ml) sesame oil (adjust amount if altering number of servings), cooked rice noodles, and sauce. Sauté for 1 minute, tossing frequently with tongs to disperse sauce.
• Add back in the vegetables and toss to coat. Cook for 1-2 minutes more, then remove from heat.
• Taste and adjust as needed, adding more curry powder for curry flavor or more maple syrup to balance the curry flavor.
• Serve with desired toppings. This dish benefits greatly from a little hot sauce, such as sriracha!
• Best when fresh, though leftovers keep for 2-3 days covered in the refrigerator. Reheat in the microwave or in a saucepan over medium heat.