vegan noodles

If you love simple, easy, healthy, delicious, Asian recipes, you should try these vegan stir fried Udon noodles, they won't disappoint you!

Vegan Stir Fried Udon Noodles

tbsp extra virgin olive oil

onion (100 g)

red pepper (100 g)

green pepper (100 g)

julienned carrot (100 g)

ginger

tbsp tamari or soy sauce

water (65 ml)

Udon noodles (300 g)

Heat the oil in a wok, add the veggies, the ground ginger, 2 tablespoons of tamari or soy sauce and the water. Cook for 5 minutes over high heat or until veggies are ready. You can add more water or tamari if you want.

Cook Udon noodles according to package directions. I boiled them for 5 minutes. Drain the noodles.

Add the noodles and 2 tablespoons of tamari or soy sauce. Stir and cook for about 2 minutes more.

Thanks for sharing this!
I add a little bit of sesame oil and black pepper at the end and became quite good!

I upped the spice level by adding 1/4 tsp red pepper flakes.  GINGER-if you freeze a whole piece &amp; place in baggie &amp; put in freezer it will last a long time and much easier to cut than fresh.  Same goes for whole garlic.  I use a lot of both so found it  much easier.

Tastes amazing!! Defo would make it again. Thanks for this simple yet delicious recipe

I've done this recipe multiple times and I love it because it is so versatile, you can adjust it to your preferences, all in all it is a really great base recipe and one of my all-time favorite! 
I like to add like half a teaspoon of sesame oil in the "pasta" before I add it back to the wok, simply because I love the flavour and feel like it pairs good with the other ingredients!

Vegan Brown Rice Noodles are for dinner on Sweet Caramel Sunday tonight! This tasty and delicious&nbsp; dish is perfect any night of the week! It is quick to prepare, tastes delicious and is a meatless dish.&nbsp;

Vegan Brown Rice Noodles

brown rice noodles ((vermicelli))

mushrooms

spinach leaves

shallots, thinly sliced

sesame seeds

vegetarian oyster sauce

soy sauce

Chinese cooking wine

tbsp chilli

tbsp garlic

tbsp ginger

tbsp cornflour

Heat wok, add a little peanut oil, then mushrooms, season with garlic, salt and pepper, then cook until mushrooms are a nice grey colour. Turn off heat and leave whilst preparing the rest of the dish.

Add rice noodles to heat proof bowl, pour over bowling water, leave for 15 minutes, then drain and rinse under cold water.

In a measuring jug add oyster sauce, soy sauce and Chinese cooking wine, stir to combine. Continue to add garlic, ginger and chilli. Add the cornflour and stir till all ingredients are thoroughly mixed in and there are no white globs from the cornflour.

Turn the heat back on the wok and add 3 of the shallots, spinach and sesame seeds,  stir and leave lid on for approximately 2 minutes to ensure vegetables are cooked all the way through.

Remove lid and add the sauce to the wok, stir to combine, then add the noodles in batches and stir to combine each time you add more noodles.

Once all noodles are well mixed in, turn wok off transfer stir fry to serving plate and garnish with remaining shallots .

Recipe for a colourful and bright veggie packed Meatless Monday meal option. The sauce is packed with flavour and is guaranteed to satisfy!&nbsp;

Meatless Monday Vegan Brown Rice Noodles

peanut oil

brown rice noodles

green capsicum

red capsicum

yellow capsium

cracked pepper

salt

baby corn

tsp black sesame seeds

chilli,

garlic,

ginger,

vegetarian oyster sauce ((mushroom))

tbsp corn flour

In a heat proof dish, add the noodles, pour boiling water over them, let sit for 15 mins, then drain and set aside&nbsp;

Slice all of your veggies and put in one bowl. In a wok or large fry pan, add peanut oil, then sliced veggies,season with salt, pepper and fry off for about 3-5 mins (listen to the sizzle!)&nbsp;

In a mixing jug, add oyster sauce, soy sauce, chilli, garlic, ginger, oyster sauce (or substitute), soy sauce and corn flour. Stir well till combined and no clumps are present.&nbsp;

Add noodles to the wok, pour in sauce and stir. Cook for another 2 mins till noodles are hot again&nbsp;

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)

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

Miso paste is not just for soup. Here I&#x27;ve used boxed pasta and a handful of pantry items to create a flavorful stir-fried dish in just a few minutes.

Miso Stir-Fried Noodles (Vegan)

white miso paste

mushroom powder (optional)(or 1 teaspoon onion powder)

sweet soy sauce

chili sauce

water

head cabbage (or 3/4 if small head of cabbage), chopped

celery,

onion,

noodles

olive oil neutral oil

scallions

lime

pepper

Bring a pot of water to a boil. While you wait for the water, combine all the sauce ingredients in a bowl and set aside.

In a large pan or skillet, add two to three tablespoons oil and turn the heat up to medium-high. Add the onion and celery and cook for about three minutes until or until the onion slices start to brown in some parts. Stir the prepared sauce and add one or two tablespoons to the skillet along with the cabbage. Stir-fry for one minute. If your pasta is still cooking, turn off the heat. Stir once or twice to prevent any burns.

Once the water has boiled, add the pasta and cook according to package directions. Don&#x27;t overcook--it&#x27;s better to slightly undercook your pasta/noodles. Drain and immediately add to the skillet with the vegetables. Turn the heat back on to medium-high and add the sauce. If the mixture looks too dry, add another tablespoon or two of oil. Toss with tongs or two spatulas and make sure the noodles have been evenly coated with the sauce. You can cook for an additional two minutes to lightly toast the noodles. Turn off the heat. Plate and serve with the recommended garnish.

Shallot Oil Noodles: springy noodles tossed in soy sauce and shallot-infused oil. A slight twist on Shanghai Scallion Oil Noodles. Simple &amp; humble yet packed full of flavor.

Shallot Oil Noodles

vegetable oil (1-2 tablespoons more as needed)

(1/3 block) firm tofu, pressed & sliced

Chinese wheat noodles

shallot-infused oil (from frying shallots)

sugar

scallion, thinly sliced

Make the Crispy Shallots. Heat up vegetable oil in a non-stick pan on medium heat. While oil is heating, peel and slice shallots into very thin strips. Once oil is shimmering, place sliced shallots in and fry until golden brown, around 7 minutes. Note: especially keep an eye on the shallots after around 5 minutes. Once they begin to brown, they can turn too dark very fast. Strain & drain the shallots, and set aside both the shallots and the shallot-infused oil.

Prepare the Tofu. Press tofu with a tofu press or a heavy object for at least 15 minutes, draining excess liquid. Slice tofu into ~1 cm thick rectangular slices. In a non-stick pan (I usually just pour out excess oil and use the same pan), heat up the prepared shallot-infused oil on medium-high heat (this seems like a lot of oil, but it's for the noodle sauce as well). Fry the tofu slices until both sides are lightly golden-brown, around 5 minutes.

Finish the sauce & Noodles. When the tofu is almost done frying, start boiling the noodles. Cook the noodles according to packaged instructions. Once the tofu slices are golden-brown on both sides, remove them from the pan, and add soy sauces and sugar. Note: Let After frying the tofu, let the oil cool down slightly so the soy sauces won't burn immediately. Stir to emulsify and slowly bring the sauce to a boil. After cooking for 1-2 minutes, turn off the heat and add the cooked noodles. Toss to combine. If the sauce appears too dry, add a few tablespoons of noodle cooking water. Finish with a healthy sprinkling of toasted sesame seeds, fried shallots, and fresh scallions.

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)

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!

Enjoy this vegan ramen for a tasty midweek meal in just 25 minutes. Dried mushrooms and miso paste give the broth plenty of umami flavour

Vegan ramen

garlic

ginger, sliced,

1½ tbsp white miso paste

tbsp neri goma (white sesame paste) or tahini

dried shiitake mushrooms

1l good-quality vegan stock

firm tofu, cut into chunky cubes

(2 x nests) ramen or rice noodles

choi,

spring onions,

ready-to-eat beansprouts

carrot,

Crush the garlic with the back of a big knife, then put it in a saucepan with the ginger, miso, neri goma, mushrooms, stock and soy. Bring to a gentle simmer, cover and bubble for 5 mins until the ginger is soft. Strain into a clean pan and discard everything left in the strainer.

Meanwhile, cook the tofu. Toss it in the cornflour and heat the oil in a frying pan. Fry for a few mins on each side, being careful as you turn it that it doesn’t fall apart. Cook the noodles for 1 min less than pack instructions, so they retain a little bite. Drain and leave in the pan with a little cooking water so they don’t stick together.

Add the pak choi and whites of the spring onions to the broth and gently reheat for 1-2 mins until the greens have just wilted.

Divide the noodles between two deep bowls, ladle over the broth and veg. Top with the tofu, beansprouts, carrot and ginger matchsticks, green parts of the spring onions and a drizzle of sesame oil, plus the other toppings, if you like.

Sesame Noodles, or Ma Jiang Mian (麻醬麵): a humble yet elegant Taiwanese classic. Simple and flavorful — quite the perfect meatless weeknight meal.

Taiwanese Sesame Noodles (麻醬麵)

fresh wheat noodles

sesame paste (Zhi Ma Jiang)

Chinese black vinegar rice

sesame oil

chili oil (optional)

mushroom bouillon (optional)

(80 g) hot water (from cooking noodles)

salt,

scallion, finely chopped

roasted peanuts, crushed

Prepare Sesame Sauce. In a bowl, combine sesame paste, light soy sauce, dark soy sauce, black vinegar, toasted sesame oil, sugar, mushroom bouillon (optional), and chili oil (optional).

Prepare Noodles. Cook noodles according to package instructions. Drain noodles and reserve the hot (starchy) cooking water.

To Finish. Add a desired amount of the hot cooking water to the sesame sauce. Taste and adjust seasoning with salt. To assemble, place noodles in a bowl, ladle in the sauce, and garnish with scallions & crushed peanuts. Mix while still hot and 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

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))

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

Top 21 vegan noodles recipes from across the web

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Top 21 vegan noodles recipes from across the web

The most viewed vegan noodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Stir Fried Udon Noodles

Vegan Brown Rice Noodles

Meatless Monday Vegan Brown Rice No...

Chewy Rice Noodles in Hoisin Sesame...

Miso Stir-Fried Noodles (Vegan)

Shallot Oil Noodles

10-Minute Sesame Noodles (Ma Jiang ...

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Taiwanese Sesame Noodles (麻醬麵)

Vegan Jjajangmyeon (Noodles in Blac...

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Kimchi Noodles

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Tempeh Noodles

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The most viewed vegan noodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine