easy noodles

Thick and chewy rice noodles coated in a slightly sweet, savoury, and really satisfying hoisin sesame sauce. Mix it all up and slurp away! You’ll only need 1 pot, 1 bowl, 8 Ingredients, and 15 minutes (or less) to make this dish.This has easily become a staple weekday meal for this busy days since it’s so easy to put together. These noodles can also be made gluten-free by using gluten-free hoisin sauce.

Chewy Rice Noodles in Hoisin Sesame Sauce

tbsp hoisin sauce

sesame paste

tbsp warm water

maple syrup (or other sweetener)

garlic (minced)

sesame seeds

rice

Bokchoy or other vegetables

Soy sauce

Chili garlic sauce

scallion

Place all the sauce ingredients in a bowl. Mix until well incorporated. Set aside.

Note: it’s important that you have the sauce ready before cooking the noodles since you’ll want to immediately add in the freshly cooked noodles to the sauce right after cooking.

Sauce

Heat a small pot with water. Once it boils, add in the veggies (if using). Cook until tender. Set aside.

In the same pot, cook the noodles until chewy.

The noodles will turn into a solid white colour when ready. Best to try it too to see if it&#039;s cooked enough to your liking! I prefer mine really chewy.

Remove from the pot and then drain out the water.

Immediately transfer the noodles to the sauce.

Noodles and Veg

Mix the noodles well to coat evenly. Feel free to add soy sauce and chili sauce, if you’d like, to taste.

Top with the chopped scallion and the blanched veggies (if using).

Enjoy and slurp away!

To Serve

Spicy Peanut Noodles packed with that delicious spice and richness from peanut butter. These noodles are SO EASY to make and SO SATISFYING! I can easily eat this every day and switch it up by adding different cooked vegetables or protein of choice to compliment these noodles.

Spicy Peanut Noodles

1.5-2 tbsp peanut butter (, plain or chunky)

tsp dark mushroom soy sauce

tbsp garlic chili oil

tbsp gochugaru (or other chili power/flakes of choice)

vinegar

sugar (optional for additional sweetness)

water

dry wheat noodles

spring onions/green onions

coriander

Sesame seeds

sesame oil

Prepare the sauce - mix everything in a large bowl. Make sure the peanut butter is smooth unless using chunky peanut butter.Feel free to adjust everything to your taste. If using sweetened peanut butter, you can skip the sugar. (Note: be sure to prepare the sauce first so you can immediately add the noodles after cooking)

Noodles - cook your noodles according to package instructions or until chewy to your liking.

Drain the noodles from the water and immediately add the noodles in the sauce. Mix well to coat in the sauce.

You can add additional 1-2 tbsp of water from the noodles in case the sauce is thick and you want a runnier consistency to mix the noodles easily.

Finish with fresh coriander and spring onions/green onions and sesame seeds and sesame oil, if desired. Enjoy!

https://www.youtube.com/watch?v=icZMICVjTzI

You can also find the full recipes here: 

🥜Spicy Peanut Noodles - www.thefoodietakesflight.com/spicy-peanut-noodles

🌿Basil Garlic Oil Noodles - www.thefoodietakesflight.com/basil-garlic-oil-noodles

🍜Kimchi Udon - https://thefoodietakesflight.com/one-bowl-kimchi-udon

🌶 Garlic Chili Oil - https://thefoodietakesflight.com/garlic-chili-oil

FOR MORE NOODLE RECIPES, you can visit my blog: https://thefoodietakesflight.com/category/pasta-and-noodle-recipes/ 

———————————————

📖 MY COOKBOOK: https://thefoodietakesflight.com/vegan-asian-cookbook

KITCHEN STAPLES:
Teriyaki Sauce: https://youtu.be/7P_TEzMQcf4
EASY VEGAN KIMCHI: https://www.youtube.com/watch?v=iIgg9ReGsxQ
CHILI GARLIC SAUCE/OIL: https://www.youtube.com/watch?v=s-9wbPwjIB4

TOFU RECIPES:
Tofu in Spicy Garlic Sauce 👉🏼 https://youtu.be/aZKuhuh7BxU
Baked Honey Mustard Tenders 👉🏼 https://youtu.be/jxqi37e7NFk
Tofu Katsu: https 👉🏼//youtu.be/Bzhl1mmeEx4
Stuffed Tofu 👉🏼 https://youtu.be/q1d8OwscC_0
Crispy Tofu Sisig 👉🏼 https://youtu.be/7DVNJsDoL6o
Braised Tofu 👉🏼 https://youtu.be/_FsN4FwLyvg

🍜NOODLE RECIPES:
BIBIM GUKSU 👉🏼 https://youtu.be/pQqLIewenLg
SHOYU UDON 👉🏼 https://youtu.be/E3jCPXU3px4
TANTANMEN 👉🏼 https://www.youtube.com/watch?v=5su5bRpCfnM&t=54s
3 NOODLE RECIPES 👉🏼 https://youtu.be/F5_nqvYuMc4
GINGER SCALLION NOODLES 👉🏼 https://youtu.be/8UoZ2KqoBqg
EASY CHILI GARLIC OIL NOODLES👉🏼 https://youtu.be/DTok5yN_gzg
SPICY MISO NOODLES 👉🏼 https://youtu.be/0tpoDD7IY_4
JJAJANGMYEON👉🏼 https://youtu.be/ETdImlm7MpI

#noodles #udon #noodlerecipes

3 tasty vegan noodle recipes ready in 15 minutes or less! | spicy peanut, basil garlic, kimchi 🥢

This easy Pad Thai recipe takes 10 mins to prep and 8 mins to cook - it&#x27;s so simple and so tasty! Silky noodles, slathered in a delicious sauce - what&#x27;s not to love! 

Easy Pad Thai Recipe

dry rice noodles (about 1/4" wide)

cooking oil (divided)

shrimp

egg (beaten)

garlic (finely minced)

snow peas (sliced diagonally lengthwise)

bean sprouts

jar prepared Pad Thai sauce

toppings: Sriracha hot chili sauce (torn fresh cilantro, lime wedges, chopped peanuts)

In a large bowl, fully submerge the dry rice noodles in hot tap water (not boiling, just hot to touch). Let them soak for 8-10 minutes. Drain and set aside.

In a wok or large saute pan over high heat, add just half of the cooking oil. When the oil is hot, swirl it around the bottom of the pan and add the shrimp in a single layer. Let cook for 2 minutes. Try not to move the shrimp too much, let them develop a sear and then flip to sear the other side for an additional minute. The shrimp should be half-cooked. Remove the half-cooked shrimp to a bowl and set aside.

Keep the pan on the stove and add the beaten egg to the pan, stirring constantly to fry quickly. Remove cooked egg to the same bowl as the shrimp.

Turn the heat down to medium-low and let the pan cool down a bit. Swirl in the remaining cooking oil. Add the garlic to the pan and stir fry until the garlic becomes fragrant, about 30 seconds. Add the snow peas and bean sprouts and stir fry for another minute. Add the sauce to the pan from the jar. To get every bit of sauce from the jar, add a tablespoon or so of water, close lid, shake jar and pour that into the pan. Add the drained noodles into the pan. Turn the heat back up to medium-high. Stir to combine.

The moment the sauce begins to simmer, add the shrimp and egg back into the pan and stir fry everything until the shrimp are fully cooked through, about another minute. Add optional garnishes and serve immediately.

This is literally ~the easiest~ one bowl shoyu udon or soy sauce noodles recipe that was actually a spur-of-the-moment creation since I just had a short break from work and wanted a satisfying noodle dish.For this One Bowl Shoyu Udon or Soy Sauce Noodles, I used instant fresh udon noodles that I keep in the fridge. These noodles are in vacuum-sealed packets and are already cooked so I just soak them in some hot water to carefully separate these and cook them down a bit more. I mixed in all the sauces and seasonings before mixing some sliced tofu in and TA-DA! I had a hearty meal in minutes.

Easiest 1 Bowl Shoyu Udon (Soy Sauce Noodles)

instant fresh udon noodles (or frozen udon noodles (see notes))

soy sauce (or more to taste (see notes))

tsp dark mushroom soy sauce (optional for colour)

tbsp rice vinegar

maple syrup

tsp sesame oil

chili garlic sauce oil

scallions

tofu (5-spice tofu, or smoked tofu (optional))

Place the instant udon noodles in a large heat proof bowl. Pour hot water into the noodles to separate these. Leave the noodles to soak for 3-4 minutes or until chewy to your liking. You can also cover the bowl to keep the steam in. Afterwards, drain the water from the bowl. You can leave some liquid just to help mix everything together better. (See below if using frozen udon)

If using frozen udon, place a &#39;brick&#39; of udon in a microwave-safe bowl and cover it with a microwave-safe lid. I microwave the udon noodles for around 2.5 to 3 minutes or until chewy to my liking.

Add in the soy sauces, vinegar, syrup or other sweeter, sesame oil, sesame seeds, scallions, tofu, and chili garlic sauce/chili crisp oil.

Mix together until  the noodles are well coated. The noodles will also absorb some of the sauces as it sits in the mixture.

Taste the noodles and feel free to season with more soy sauce, chili garlic sauce, etc, if you’d like, to taste. Enjoy!

https://www.youtube.com/watch?v=E3jCPXU3px4

What's your go-to on busy days? I love a hearty bowl of noodles or some fried rice.

Here's some Shoyu Udon and this is possibly ~the easiest~ one bowl soy sauce udon recipe and it was actually a spur-of-the-moment creation since I just had a short break from work and wanted a satisfying noodle dish 👀

This One Bowl Soy Sauce Udon is also very customisable noodle recipe--everything can easily be adjusted to your taste and you can also add in tofu and other vegetables or even mushrooms of your choice, and cook these down i the microwave. 🥢

FULL RECIPE HERE 👉🏼 https://thefoodietakesflight.com/one-bowl-shoyu-udon-noodles

———————————————

TOFU RECIPES:
3 Saucy Tofu: https://youtu.be/AjecKJVGSrY
Tofu Katsu: https://youtu.be/Bzhl1mmeEx4
Stuffed Tofu: https://youtu.be/q1d8OwscC_0
Tofu Wrapped in Nori: https://youtu.be/7DVNJsDoL6o
Braised Tofu: https://youtu.be/_FsN4FwLyvg

🍜MORE NOODLE RECIPES:
TANTANMEN: https://www.youtube.com/watch?v=5su5bRpCfnM&t=54s
3 NOODLE RECIPES: https://youtu.be/F5_nqvYuMc4
GINGER SCALLION NOODLES: https://youtu.be/8UoZ2KqoBqg
EASY CHILI GARLIC OIL NOODLES: https://youtu.be/DTok5yN_gzg
SPICY MISO NOODLES: https://youtu.be/0tpoDD7IY_4
JJAJANGMYEON: https://youtu.be/ETdImlm7MpI

#onebowl #udon #noodlerecipe #vegan

👉🏼If you’re looking for more recipes and inspiration:

WEBSITE: https://www.thefoodietakesflight.com
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Sharing some of the tools and ingredients I use. These are affiliate links and I do get a small percentage from every purchase made using them, which helps support what I do.

Pantry staples:
All-purpose flour: https://amzn.to/2t9NEO1
Sesame oil: https://amzn.to/2YxWsZJ
Coconut sugar: https://amzn.to/2qA8Iwk
Curry powder: https://amzn.to/38hJALl
Diced tomatoes: https://amzn.to/2PTeNfM
Dried shiitake mushrooms: https://amzn.to/2YsZmPj
Hoisin sauce: https://amzn.to/2DYTcNu
Nutritional yeast: https://amzn.to/2P0PklC
Peanut butter: https://amzn.to/2RuKsGR
Rice stick noodles: https://amzn.to/2P2c6cw
Corn starch: https://amzn.to/2spWBTe
Coconut cream: https://amzn.to/2s3TiRz
Maple syrup: https://amzn.to/2RBQTYC
Soy milk: https://amzn.to/35rp5KG
Sriracha: https://amzn.to/2s7LwFU
Sweet chili sauce: https://amzn.to/2DSPJQH

My kitchen essentials:
Non-stick pan: https://amzn.to/39KWT74
NutriBullet: https://amzn.to/38z8Ahw
Oven toaster with temperature settings (I baked everything in this since I don’t have a fully function oven): https://amzn.to/35eYG2S
Dumpling/Buns rolling pin: https://amzn.to/2PdwgAB
Cast Iron Pan: https://amzn.to/38tDeZK
Tofu Press: https://amzn.to/2DUsUMo
Wooden chopsticks: https://amzn.to/2PBREi4
Glass measuring cups: https://amzn.to/2Pywqmp
Food processor: https://amzn.to/2Ea45MK
Bamboo chopping boards: https://amzn.to/36qAlam
Reusable silicon lids: https://amzn.to/2qPOlvi

Equipment I use:
Camera I use to shoot videos: https://amzn.to/2XlyKl5
Camera I use to take photos: https://amzn.to/3jLMgXJ
Tripod: https://amzn.to/2PH87S3
Backdrops: https://amzn.to/2rvZmCm
Super handy reflectors: https://amzn.to/2YGhMwd

ONE BOWL SHOYU UDON | Easy Vegan Noodle Recipe Ready in 15 minutes or less! 🥢

Attention to all my fellow garlic-lovers, this one is for you! This bowl of Roasted Garlic Butter Noodles is packed with that aromatic, buttery roasted garlic that’s mashed and cooked down to create a rich and deliciously umami sauce with miso paste, vegan butter, and soy sauces. I added some enoki mushrooms for that extra layer of texture but this recipe is easily customisable so you can add more veggies, even protein (like tofu) of your choice.

Roasted Garlic Butter Noodles (Easy Vegan Recipe)

garlic

Neutral oil (or olive oil)

salt

butter

tbsp sugar

soy sauce (or more to taste)

tsp dark mushroom soy sauce (see notes)

3.5 oz enoki mushrooms

tbsp sesame oil

scallions onions

Preheat your own to 400F or 200C.

Peel any excess layers or skin off the garlic. Afterwards, chop off the top part of your garlic, around 1/4-inch to expose the cloves.

Add a pinch of salt on the garlic and then drizzle some oil over the garlic cloves.

Wrap the garlic in some foil and make sure it’s completely covered.

Allow the garlic to roast for 30-40 minutes until the centre clove is soft and buttery when punctured with a fork or knife and the cloves easily come off from the skin. Do note that the cooking time can differ depending on the size and age of your garlic.

Allow too cool for a few minutes. Afterwards, remove the cloves.

You can store the garlic in the refrigerator for up to a week, or even longer and use these as needed.

Roasting the Garlic

Heat a pot of water for your noodles of choice. I recommend to prepare the sauce before the noodles finish cooking so you can immediately just add the noodles into the sauce when cooked. Add the noodles and cook until chewy or al dente.

Meanwhile, heat a large pan or skillet over medium heat.

Once hot, melt the vegan butter. Add in the miso paste, sugar, sesame seeds, and soy sauces. Mix well.

Add in the roasted garlic cloves and then mash with your spatula. You can leave some cloves whole, if you’d like some pieces. Mashing the garlic adds to the richness of the sauce.

Add in the enoki mushrooms or other mushrooms/veggies of choice and cook for a few minutes.

Meanwhile, drain the noodles from the water if these are chewy and cooked to your liking. Immediately add the noodles into the pan with the sauce. Mix well and allow the noodles to cook for 2-3 more minutes over medium. Feel free to season with more soy sauce, to taste, if needed.

Finish the noodles with a generous drizzle of sesame oil.

Serve the noodles and top with some chopped scallions/green onions, if using. Enjoy while hot!

Noodles

https://www.youtube.com/watch?v=Ls4bLmh6X8U

Full detailed recipe: https://thefoodietakesflight.com/roasted-garlic-butter-noodles

#noodles #vegan #garlic

For my fellow garlic lovers 🧄 - Roasted Garlic Butter Noodles (or pasta!!) #reels #asmr

 These Basil and Tofu Vermicelli Noodles are a fusion of Thai and Filipino flavours. Here at home we love to cook vermicelli/sotanghon and bihon (corn starch-based noodles) with a delicious soy-based sauce. I also love to make Thai Drunken Noodles or Pad Kee Mao so wanted to fuse the two together by using vermicelli noodles and adding a generous amount of Thai and Holy basil leaves since I have plants that always grow so much leaves (i’m very grateful!)

Basil and Tofu Vermicelli Noodles

bundles dry vermicelli

soy sauce

oyster sauce

tbsp coconut sugar

tsp dark soy sauce

lb extra firm tofu

Neutral oil (for cooking)

tbsp soy sauce (for tofu)

small bell pepper (thinly sliced)

onion (sliced)

Noodles: Place the noodles in a large heat proof bowl. Pour boiling hot water and leave to soak for 8-10 minutes or until still very chewy. Drain the water and set aside.

Sauce: Mix everything together. Feel free to adjust to your desired taste.

Press the tofu. Slice the tofu into cubes or other shape of choice. Heat a large non-stick pan or skillet over medium. Add some oil. Add in the tofu. Pan-fry the tofu until golden brown on each side. Add in the soy sauce for the tofu. Mix well.

Move the tofu to the side of the pan. Add in more oil. Stir-fry the bell peppers, onions, and garlic until the bell peppers are tender. Add half of the basil leaves.

Add the the noodles and pour in the sauce. Mix well and allow the noodles to cook down for 4-5 more minutes until cooked to your liking. Taste thhe noodles and feel free to season with more vegetarian oyster sauce/stir-fry sauce/soy sauce. Add in the remaining basil leaves. Mix well and then turn off the heat once the basil leaves have wilted.

Serve and enjoy while hot.

Absolutely delicious! I love all the basil in this recipe. The flavors are amazing!

Wonderful recipe!  It was very detailed and helped me prepare it perfectly! Thank you.

Sooo good! Tried it with tempeh and it turned out delicious. I really should cook with thai basil more often. Thank you for sharing this recipe!

Absolutely yummy but we are little piggies so next time will do 4 sheets of vermicelli and adjust the sauce .

Loved this recipe! We made it with spaghetti noodles (because that's what we had on hand) and it was soooooo good!  We are making it again tonite :)

Loved this recipe, I used vegan fish sauce instead of the oyster sauce because that’s all I had. Really delicious! Thank you

Such an easy but flavourful dish!! Loved this thank you 🥺🥺

Wonderful flavours! Thank you so much for sharing! Looking forward to trying more of your recipes this year :-)

Quick and flavorful spicy garlic noodles with shiitakes and a soft-boiled egg. Ready in just 15 minutes, this recipe elevates noodles with a garlic-soy sauce, chili sauce, and seared shiitakes. Add scallions for freshness and an explosive flavor!

Spicy Garlic Shiitake Noodles

instant ramen noodles

shiitakes

tsp grated ginger

tsp crushed red chili flakes

tsp peppercorns

vegetable oil

unsalted butter

black pepper

eggs (soft-boiled)

tbsp sesame seeds (for serving)

scallions (finely chopped, more for serving)

tbsp toasted sesame oil

tomato paste

mirin (or 2 tbsp rice vinegar)

tbsp oyster sauce

tsp sambal oelek (more if you like it super hot)

brown sugar

combining

Combine the ingredients for the sauce in a small bowl.

boiling

Add water to a small sauce pan, once boiling, add eggs, boil for 6 minutes. Run under cool water, set aside.

Cook the noodles according to package directions until just al dente. Drain, reserving 1/2 cup cooking water, and run the noodles under cool water to stop the cooking.

searing

In the meantime prepare the shiitakes: In a large skillet, heat the oil until shimmering over high. Add shiitakes, cook for 4-5 minutes, stirring occasionally. Lower the heat, add garlic, ginger, chili flakes and Sichuan pepper. Cook for 2 minutes. Add butter, stir until it melts. Stir in scallions and season with black pepper.

simmering

Add the sauce, bring to a boil and simmer for 2 minutes. Stir in noodles and 1/4 cup water. Simmer, tossing occasionally, until sauce begins to cling to noodles, about 30 seconds.

serving

Divide noodles among plates, top with a soft-boiled egg, sesame seeds and chopped scallions. Add more sambal if you can handle the heat, enjoy!

Kinda too salty and we used low sodium soy sauce. Would probably add more ginger next time as well. But everyone ate it! And the eggs were spot on!!

This came out really good! I used coconut aminos instead of soy sauce as I wanted my dish to be gluten and soy free. I also used gluten free udon noodles. It tastes great and I have some left over for lunch during the week. Thanks for the recipe!

The exceeded my expectations. My family loved it! Followed recipe mostly….swapped coconut aminos for soy sauce and left out the spicy stuff for the kids. Hubby and I added sriracha and it was flavorful, delicious, filling and a repeat recipe, for sure. Thank you!!!

This is legit the first time I ever comment on a recipe and I'm only doing it cause the first review it's very unfair. The recipe is fantastic! unfortunately I cannot find Sichuan peppercorns here, but I add some kechap manis sauce and any veggies I have (round green beans pair very nicely ) and I usually fry the egg.
I jut think that the recipe is a good base and then you go on and make adjustments according to your taste and available ingredients. Keep up the good work!

This recipe was wonderful! We replaced oyster sauce with fish sauce because we didn't have oyster sauce and it worked really well! I'm really happy with the flavor - spicy enough to make your nose run a little (but you can of course make it less spicy if you want) - but not spicy enough to not taste the flavor. Great recipe!

Loved this!! Very flavorful and delicious recipe. I made this exactly as the recipe says and it was great. Not too salty in my opinion (as a previous reviewer said) I think it's helpful to make sure you're using dark soy sauce and not light soy sauce because light soy sauce tastes saltier (if you are using light soy sauce I'd probably half the amount). I will be stretching the leftovers out with some bok choy for lunch!

This was outstanding! Threw in some thinly sliced steak, and didn’t have any Sichuan peppercorns handy, but otherwise made it exactly as directed. Super flavorful sauce, especially with a little extra sambal (the fam likes it spicy). Definitely will be making again- often!

I've been looking for that take-out flavor and texture in a recipe that is easy, but doesn't skip what makes it good. This is that recipe. Given, I did use a different noodle (soba) that wasn't the best choice, but everything else was in place perfectly. The sauce was a little thicker, slightly spicy and had amazing flavor. Loved that I can make this meatless with the mushrooms and even added some green beans I needed to use. I love the versatility to it and appreciate the solid foundation that gives everything you need to build on. Will be making this over and over again and so thankful I found this recipe!

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