- 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®)
- 1 tablespoon rice vinegar
- 1/2 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 (optional)
- 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.
- 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.
- 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.
- Mix the chilled sauce into the bowl of noodles. Add the carrots and zucchini mixture, scallions, and sesame seeds.
Korean Take-Out Rice Noodles (Vegan), recipe