vegan noodle recipe

If you can&#x27;t pick between noodles and curry, this is the dish for you. Chewy pan-fried rice noodles tossed with stir-fried winter vegetables and crowned with crispy tofu make one heck of a nourishing meal.

Curried Noodles with Crispy Tofu &amp; Winter Vegetables {gluten-free &amp; vegan} and a Spice Society Giveaway

brown rice spaghetti

rice vinegar ((80 ml))

tamari ((60 ml))

vegetable oil,

Vietnamese chili garlic sauce,

granulated garlic (such as Spice Society)

tofu

cornstarch ((60 g))

curry powder (such as Spice Society)

fine sea salt

tamari ((30 ml))

scallions,

broccoli

cauliflower florets ((2 cups))

carrots,

red cabbage ((1/4 of a small head))

marinade from tofu, above ((scant 1/2 cup))

In a large, shallow bowl or baking dish, stir together the rice vinegar, tamari, chili sauce and granulated garlic. Press the tofu firmly between a double layer of paper towels to extract the water and cut into bite-sized pieces (I like rectangles roughly the size of my thumb). Toss the tofu in the marinade and place in a single layer if possible. Refrigerate for at least 1 hour and preferably 3 - 4 or up to overnight, tossing occasionally if needed.

Prepare the tofu:

Bring a large pot of water to a boil. Add the noodles and cook until very al dente, a minute or so less than you normally would – they will cook more as they are fried. Drain the noodles and rinse with cool water until the noodles are cold. Toss with a drizzle of oil to keep the noodles from sticking. Cover and chill until cold, 30 minutes or up to overnight.

Prepare the noodles:

In a shallow bowl, whisk together the cornstarch, 2 teaspoons curry powder, 1 ½ teaspoons granulated garlic and the salt. Reserving the marinade, drain the tofu well through a strainer and into a bowl. Place a third of the tofu in the bowl with the cornstarch mixture, and toss to coat. Heat 2 tablespoons of the oil in a wide skillet (eco nonstick and seasoned cast iron both work well) set over a medium flame until it shimmers. Add the tofu in a single layer, shaking off excess coating. Cook until golden on the first side, 1-2 minutes, then turn each piece and cook on each side until golden, about a minute. Scoop the tofu onto a plate lined with two layers of paper towels to drain. Repeat with the remaining tofu, adding more oil to the pan as needed.

Finish the tofu:

Wipe out the skillet and add 2 tablespoons oil, heating over a medium-high flame until it shimmers. Add the carrots, tossing to cook, 1 minute. Add the cauliflower, tossing to cook, 1 minute. Add the broccolini and the reserved marinade. Increase the heat to high and cook, tossing occasionally, until the broccolini is bright green, 2 minutes. Toss in the cabbage and scallions, tossing to wilt, 1 minute; the vegetables will continue to cook from residual heat, so keep them a little firmer than you want. Remove the vegetables to a large bowl (the one you had the marinade in is great) and spread it out a bit to allow the steam to release.

Cook the vegetables:

Wipe out the skillet, add 3 tablespoons sunflower oil, and heat over medium-high until the oil shimmers. Use your fingers to unstick the noodles a bit and add them to the hot pan, letting them sit for a minute or two to sear as you sprinkle the tamari and curry powder over those bad boys. Gently toss the noodles to coat them in the goodness and heat through, trying your darndest to break them up as little as possible.

Scrape the noodles onto a platter and top with the vegetables and tofu. Serve right away, passing extra chili garlic sauce or sriracha at the table if you like. Leftovers keep well, refrigerated airtight, for up to a few days. A microwave is your best bet for reheating, but a hot skillet or oven will work, too.

Finish the noodles:

These creamy sesame noodles are quick &amp; easy to make and loaded with incredible flavors, making it the ultimate meal for the weekdays. Garnished with crisp vegetables, these Taiwanese cold noodles are truly a burst of flavor in every bite, ready to go in just 10 minutes using just a handful of ingredients. 

10-Minute Sesame Noodles (Ma Jiang Mian)

oz (113 grams) wheat noodles

cucumber, cilantro, green onion, chili

tbsp Chinese sesame paste (Zhi Ma Jiang)

garlic (minced)

tbsp light soy sauce

tbsp dark soy sauce

tsp rice vinegar (or Chinese black vinegar)

tsp sesame oil

tsp sugar (or honey)

tbsp hot water (or to taste, preferably from boiling the noodles)

Cook noodles according to package instructions, reserving some of the hot water for the sauce. Drain and rinse the noodles under ice-cold water, carefully tossing them to cool evenly. Drain well and place in a bowl.

Combine all sauce ingredients in a bowl. Garnish the noodles with cucumber, cilantro, green onion, chili oil, and/or crushed sesame seeds, and pour the sauce on top. Mix well to combine and serve immediately. Enjoy!

The result of all the kdramas I’ve been watching: constant noodle cravings. All those cravings and seeing endless bowls of this iconic Korean-Chinese fusion noodle dish has resulted into this Vegan Jjajangmyeon. ?

Jjajangmyeon is a really popular Korean-Chinese fusion noodle dish with a really thick black bean sauce loaded with diced potatoes, zucchini, onions, and mushrooms instead of the usual pork. If you’ve watched k-dramas you’ve probably seen a few scenes with these noodles involves since they’re often ordered for takeout and are really affordable, too. The black bean paste or chunjang alone is quite salty so when cooked down with a little broth and the rest of the ingredients, it creates a nice rich flavour that’s perfectly complimented with a little sweetness from the sugar.

Vegan Jjajangmyeon (Noodles in Black Bean Sauce)

shiitake mushrooms (for mushroom broth)

mushrooms mushrooms

vegetable broth

dry wheat noodles

tbsp corn starch

water

tbsp neutral oil

onion

tsp minced ginger

green onions

black bean paste

200 g zucchini (diced (from 1 large))

250 g potato (peeled and diced (from 2 small))

mushrooms

cabbage

tbsp cane sugar

tbsp vegetarian mushroom oyster sauce (or soy sauce, to taste)

Ground pepper (to taste)

vegetable broth (or water, if needed)

tbsp toasted sesame oil (optional)

Julienned cucumber

Yellow pickled daikon radish (danmuji)

Dried Mushrooms: Soak the dried mushrooms in boiling hot water for 15 to 20 minutes or until completely rehydrated. This will be best done in advanced (or even soaked overnight).

Dried Mushrooms: When the mushrooms are rehydrated, squeeze out the excess liquid and then finely dice the mushrooms as well so these can be mixed in the sauce later on. Do not discard the broth since we’ll be using this for the sauce later on.

Fresh mushrooms: If using fresh mushrooms, simply slice the mushrooms into small squares then prepare the vegetable broth.

Mushrooms and Broth

Cook the noodles according to package instructions until chewy. Drain from the water and then run through running water to stop them from cooking and to remove excess starch. Set aside.

Noodles

Mix together the corn starch and water in as mall bowl until the corn starch has dissolved. Divide into bowls and then set aside.

Slurry

Prepare all the vegetables by slicing them into small cubes/pieces. For the potatoes, I made sure to soak them in water after dicing so they don’t turn brown as they do when exposed to air.

Heat a large pan or wok over high heat. Add in the oil.

Once hot, add in the onion, garlic, ginger, and green onions. Sauté for 2 to 3 minutes until tender and aromatic.

Add in the chunjang or bean paste and fry in the oil for 2 to 3 minutes.

Add in the zucchini, potatoes, and mushrooms (both the fresh and reydrated ones!). Sauté for 2 to 3 minutes before adding in the cabbage. Mix the vegetables well with the paste and then pour in the broth.

Lower the heat to medium high then everything together and make sure the bean paste has dissolved in the water.

Cover the pot and leave the veggies to cook for 5 to 6 minutes or until the potatoes are tender.

Lower the heat to medium. Mix everything together and then season with the sugar, soy sauce, and pepper. When the sugar has dissolved, give the corn starch slurry a good mix again (since the corn starch tends to sit at the bottom).

While mixing the sauce, pour the slurry in a clockwise motion and then keep stirring until the sauce thickens.

Taste the sauce and feel free to season more, to taste, if needed. If you’d like the sauce a little less thick, feel free to add a little water or broth (around 2 to 3 tbsp) then mix well.

Turn off the heat. Mix in some toasted sesame oil into the sauce, if you’d like.

Bean Sauce

Scoop generous amounts of the sauce over each bowl of noodles and then top with some julienned cucumber (if using) and a side of pickled radish (if using).

Mix the sauce and noodles together. Slurp away!

To Serve

Since this makes a big batch of sauce, you can save some in a container and refrigerate for up to 5 days. See notes below for some tips.

To Store the Sauce

FULL RECIPE HERE 👉🏼https://thefoodietakesflight.com/vegan-jjajangmyeon-black-bean-noodles/

This is the result of all the kdramas I’ve been watching: constant noodle cravings. All those cravings and seeing endless bowls of this iconic Korean-Chinese fusion noodle dish has resulted into this Vegan Jjajangmyeon. 🍜

Music from Austin Chen: https://www.youtube.com/watch?v=OWivA_bBPfc

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#vegan #jjajangmyeon #noodles #koreanfood

Vegan JJAJANGMYEON | Korean-Chinese Noodles in Black Bean Sauce

Quick, easy, versatile and very slurpable Peanut Noodles! Perfect for midweek dinners and meal prep and the only cooking required is boiling the noodles!

Peanut Noodles

peanut butter

soy sauce or Tamari (, or coconut aminos)

sesame oil (, omit to make oil-free)

lime (,

garlic

ginger

maple syrup (, or brown or coconut sugar)

/ 120 mls water or canned coconut milk (, you might not need it all)

soba, rice or udon noodles

carrots

bell peppers (, sliced thinly)

½ a cucumber (,

onions

peanuts (, roughly chopped)

cilantro (, chopped. (coriander in the UK))

Add all ingredients to a blender, starting with half of the water or coconut milk. Blend until smooth then add a little more water or coconut milk to thin as necessary.  The amount you need will depend on how thick or runny your peanut butter is. Bear in mind that the noodles are easier to toss if the sauce isn&#039;t too thick. Set aside. If you don&#039;t have a blender, grate or mince the garlic and ginger very finely, then whisk everything together in a bowl. The colour will look different depending on which method you choose. Blending makes it much lighter.

For the sauce

Prepare the vegetables and set them aside.

Boil a large pan of water. Once it reaches a rolling boil add the noodles. Give them a stir to separate and cook until just tender. I tend to cook mine for about 1 minute less than it says on the packet. As soon as they are ready, drain through a colander or sieve and run under plenty of cold water to stop them cooking anymore. Be sure to shake any excess water out.

Transfer the noodles to a large bowl. Pour over the peanut sauce and give it a good toss, then add the chopped veggies and toss those through too.

Serve garnished with chopped fresh cilantro and chopped peanuts.

For the noodles

https://content.jwplatform.com/videos/WaVjyzwq.mp4

Savory, sweet, and spicy, drunken noodles are a simple, few ingredient recipe for making oil-free Thai food at home. Add some seared tofu some favorite veggies, or eat these savory noodles alone.

Vegan Spicy Thai Drunken Noodles with Seared Tofu

Package Wide Rice Noodle

extra firm tofu (pressed

Tamari (Liquid Aminos, or Soy Sauce)

Tablespoons Sriracha

Lime juiced

Lime zested

Tablespoons Rice Vinegar

Organic Vegetable Broth

Tablespoons Brown Sugar or substitute maple syrup

Thai Red Chili, diced (more if you like it extra hot)

Yellow Onion (diced)

Garlic (minced)

lime (juiced)

fresh, chopped Thai Basil

The Perfect Pressed Tofu for Grilling, Baking, or Cooking in a Skillet

Press tofu ( using a tofu press) thoroughly BEFORE cutting into cubes

Cut tofu into small cubes.

Marinate by covering with the specified tofu marinate indicated above.

Cover and refrigerate for at least an hour

Tofu

I used Taste of Thai Wide Rice Noodles.

Rice noodles are much more delicate and fragile than typical spaghetti noodle.

Place all your rice noodles in a wide mixing bowl.

Bring 4 cups of water to boil.

Pour the boiling water over the rice noodles until they are completely submerged.

Stir to loosen the noodles every few minutes, so they don&#39;t stick together.

When they are completely limp, give them a taste to see if they&#39;re cooked through.

The flat rice noodles might take upwards of ten minutes, depending on thickness.

Pay attention and test the noodles frequently because they&#39;ll become mushy if they overcook.

The noodles are being stir-fried for the drunken noodles, so you want to under-cook them.

They will absorb more moisture and cook the rest once in the stir fry. If your noodles are perfectly cooked to start, they will turn to mush in the stir fry.

Once the noodles are tender, drain them and run them under COLD water to stop the cooking.

Preparing the Noodles

Whisk Drunken Noodle sauce ingredients together.

When noodles are drained and rinsed in COLD water, pour the sauce over the noodles before cooking.

Stir sauce into the noodles and let sit while you cook the tofu.

Drunen Noodle Sauce

Heat wok to medium-high.

Add onion and garlic, and cook until translucent.

Add red Thai chili pepper.

Add tofu and sauce, and sear tofu.

Let it cook before tossing it around in the wok.

Add rice noodles and sauce to tofu.

Cooking

or substitute cilantro

Add 3/4 cup basil, reserving 1/4 cup for garnish.

Add noodles mixture to a bowl.

Sprinkle with extra basil.

Serve with a wedge of lime.

Serve with a side of red pepper flakes for those who want to add more heat.

I also serve Sriracha on the side because I like it hot. 

Serving

Creamy Spinach and Sweet Potato Noodles with Cashew Sauce - easy to make, adaptable, gluten free, vegan. Divine and delicious!

Creamy Spinach Sweet Potato Noodles with Cashew Sauce

cashews

water (more for soaking)

salt

sweet potatoes, spiralized

baby spinach

basil

salt and pepper

olive oil

Cover the cashews with water in a bowl and soak for 2 hours or so.

Drain and rinse thoroughly. Place in a food processor or blender (I got better texture with the blender) and add the 3/4 cup water, salt, and garlic. Puree until very smooth.

Heat the oil in a large skillet over high heat. Add the sweet potatoes; toss in the pan for 6-7 minutes with tongs until tender-crisp. Remove from heat and toss in the spinach &#8211; it should wilt pretty quickly.

Add half of the herbs and half of the sauce to the pan and toss to combine. Add water if the mixture is too sticky. Season generously with salt and pepper, drizzle with olive oil, and top with the remaining fresh herbs.

Can you advice any spiralizer? here i didn't find it =(

This is absolutely delicious...I make it at least once a month!  Thank you!

https://content.jwplatform.com/videos/FDrvpLMb.mp4

Creamy Spinach and Sweet Potato Noodles with Cashew Sauce – easy to make, adaptable, gluten free, vegan. Divine and delicious!

Top 7 vegan noodle recipe recipes from across the web

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Top 7 vegan noodle recipe recipes from across the web

The most viewed vegan noodle recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Curried Noodles with Crispy Tofu &a...

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Peanut Noodles

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The most viewed vegan noodle recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine