KOREAN TAKE-OUT RICE NOODLES (VEGAN)
Here is a vegan Korean rice noodle recipe that I got from a Korean friend of mine when I was stationed there. It's super simple to make, vegan, and low cost. This can be made into a main dish by adding meat if you like. Garnish with cilantro and douse with some sriracha, if desired.
Provided by cuddlebug
Categories World Cuisine Recipes Asian Korean
Time 1h35m
Yield 4
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 530 calories, Carbohydrate 78.5 g, Fat 21.4 g, Fiber 5.8 g, Protein 9.7 g, SaturatedFat 2.7 g, Sodium 1327.3 mg, Sugar 20.3 g
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