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

Comment on this content
Salted Pecan-Maple ce Cream
Salted Pecan-Maple ce Cream
Place pecans into a heavy saucepan over medium heat and toas..
147
Ultimate Low-Carb Ham and Cheese Omelet for Two
Ultimate Low-Carb Ham and Cheese Omelet for Two
Spray or lightly grease a large skillet and heat over medium..
129
Ribollita (Reboiled talian Cabbage Soup)
Ribollita (Reboiled talian Cabbage Soup)
Sort and rinse the beans before placing them in a large pot ..
548
Ham, Potato and Broccoli Casserole
Ham, Potato and Broccoli Casserole
Preheat oven to 375 degrees F (190 degrees C).Spray a 9x13 ..
843
Chef John's Bacon Jam
Chef John's Bacon Jam
Place bacon in a large, heavy-bottomed pot and cook over med..
129
Chocolate Buttercream
Chocolate Buttercream
Melt the bittersweet chocolate, and allow to cool slightly.P..
140
South-of-the-Border Stuffed Peppers
South-of-the-Border Stuffed Peppers
Preheat oven to 400 degrees F (200 degrees C). Lightly greas..
172
keto spaghetti squash with bacon and blue cheese
keto spaghetti squash with bacon and blue cheese
Preheat the oven to 400 degrees F (200 degrees C). Line a ba..
11
Anytime Fruit Salad
Anytime Fruit Salad
In a large bowl, combine the cottage cheese, whipped topping..
133
Vegan Japchae Korean Noodles
Vegan Japchae Korean Noodles
Fill a large pot with lightly salted water and bring to a ro..
154
Vegan Korean Kimchi Fried Rice
Vegan Korean Kimchi Fried Rice
Heat oil in a large nonstick skillet over medium heat. Add r..
160
Jab Chae (Korean Noodles)
Jab Chae (Korean Noodles)
Bring water to a boil in a pot; add vermicelli noodles. Cook..
113
Jap Chae Korean Glass Noodles
Jap Chae Korean Glass Noodles
Fill a large pot with lightly salted water and bring to a ro..
176
korean glass noodles (jap chae)
korean glass noodles (jap chae)
Fill a large pot with lightly salted water and bring to a ro..
9
Korean Sweet Potato Noodles (Japchae)
Korean Sweet Potato Noodles (Japchae)
Combine 1/4 cup soy sauce, mirin, 1 tablespoon sesame oil, g..
134
Korean Soybean Noodles (Kong Kook Su)
Korean Soybean Noodles (Kong Kook Su)
Place soybeans in a bowl; add enough hot water to cover. Soa..
163