Korean Take-Out Rice Noodles (Vegan) Recipe

Name: Korean Take-Out Rice Noodles (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon diced ginger root; 1 clove garlic, chopped; 1/4 cup palm sugar; 1/3 cup water; 1/4 cup tamari; 1/4 cup almond butter; 3 tablespoons sesame oil, divided; 2 tablespoons vegan Worcestershire sauce (such as Annie's(R)); 1 tablespoon rice vinegar; 1/2 teaspoon red pepper flakes; 1 (8 ounce) package spaghetti-style rice noodles (such as Tinkyada(R)), 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 (optional)

Servings: persons

1 tablespoon diced ginger root
1 clove garlic, chopped
1/4 cup palm sugar
1/3 cup water
1/4 cup tamari
1/4 cup almond butter
3 tablespoons sesame oil, divided
2 tablespoons vegan Worcestershire sauce (such as Annie's(R))
1 tablespoon rice vinegar
1/2 teaspoon red pepper flakes
1 (8 ounce) package spaghetti-style rice noodles (such as Tinkyada(R)), 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 (optional)

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.

390

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon diced ginger root, 1 clove garlic, chopped, 1/4 cup palm sugar, 1/3 cup water, and more.

Yes, Korean Take-Out Rice Noodles (Vegan) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Korean Take-Out Rice Noodles (Vegan)

How did you like this recipe?

Frequently Asked Questions