Korean Take-Out Rice Noodles (Vegan)

Korean Take-Out Rice Noodles (Vegan)
  • 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)


  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.

04/13/2018
Korean Take-Out Rice Noodles (Vegan), recipe PT15M PT1H 5 455 calories

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