KOREAN TAKE-OUT RICE NOODLES (VEGAN)

Korean Take-Out Rice Noodles (Vegan) image

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

Ingredients

1 tablespoon diced ginger root
1 clove garlic, chopped
¼ cup palm sugar
⅓ cup water
¼ cup tamari
¼ cup almond butter
3 tablespoons sesame oil, divided
2 tablespoons vegan Worcestershire sauce (such as Annie's®)
1 tablespoon rice vinegar
½ 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

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