Korean Take-Out Rice Noodles (Vegan) recipe

All Recipes Best Recipe World Cuisine Recipes Asian Korean

Ingredients

1 tablespoon diced ginger root
1 clove garlic, chopped
¼ cup palm sugar
⅓ cup water
¼ cup tamari
¼ cup almond butter
3 tablespoons sesame oil, divided
2 tablespoons vegan Worcestershire sauce (such as Annie's®)
1 tablespoon rice vinegar
½ teaspoon red pepper flakes
1 (8 ounce) package spaghetti-style rice noodles (such as Tinkyada®), or more to taste
2 small heads baby bok choy, trimmed and chopped
2 large carrots, peeled and cut into matchsticks
1 large zucchini - peeled, seeded, and cut into matchsticks
1 bunch scallions, chopped
1 tablespoon toasted sesame seeds

Nutrition Info

530 calories
carbohydrate: 78.5 g
cholesterol: : -
fat: 21.4 g
fiber: 5.8 g
protein: 9.7 g
saturatedFat: 2.7 g
servingSize: -
sodium: 1327.3 mg
sugar: 20.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Mix the chilled sauce into the bowl of noodles. Add the carrots and zucchini mixture, scallions, and sesame seeds.

Recipe Yield

4 servings

Recipe Note

Here is a vegan Korean rice noodle recipe that I got from a Korean friend of mine when I was stationed there. It's super simple to make, vegan, and low cost. This can be made into a main dish by adding meat if you like. Garnish with cilantro and douse with some sriracha, if desired.

Do you like the recipe? Share this tasty recipe!

Alternatives to this recipe

See more alternatives
All Recipes Ideas

All Recipes - Recipe Tags: Recipe Korean Take-Out Rice Noodles (Vegan), simple recipe Korean Take-Out Rice Noodles (Vegan), recipe Korean Take-Out Rice Noodles (Vegan), recipe Korean Take-Out Rice Noodles (Vegan), Korean Take-Out Rice Noodles (Vegan) recipe, recipes , recipes online , online recipes , recipe , cooking , cookbook , new recipes , best recipes , dessert recipes top recipes , cooking recipes , best lunch recipes , recipe book , meat recipes , healthy recipes , cooking , fast recipes cheap recipes jamie oliver recipes recipes jamie oliver recipe for lunch recipe for dinner recipe for breakfast recipe for valentine recipe for christmas recipe for easter recipe for new year recipe for students recipe for beginners recipe for weigh-loss recipe for snacks recipe for christmas eve recipe for birthday recipe on grill gordon ramsay gordon ramsay recipes gordon ramsay recipes gordon ramsays recipes simple recipes , best recipe korean, , easy recipes , baking , tasty recipe best recipes