These vegan rice noodles are perfect for those times when you need to throw together a meal ridiculously quickly. I’ve created dozens of plant-based dinner recipes over the years, and this one is probably the quickest and easiest. Give it a try if you’re looking for quick noodle recipes, like these vegan almond butter noodles, which are another tasty option.
Ingredients and Substitutions
Curry powder adds plenty of flavor to these simple noodles. You can substitute Chinese five spice powder if you prefer.
I opted to use brown rice noodles in this recipe, but you can substitute white rice noodles if you prefer.
I used baby spinach in these noodles but you can also substitute and type of greens you like. Baby kale would work well too because, like spinach, it wilts quickly from the residual heat and doesn’t require lengthy cooking.
Optional Additions
Some other delicious additions to these vegan noodles include finely sliced bell peppers, carrots, zucchini, red onion, scallions, or mushrooms. This dish is perfect for using up whatever veggies you have handy.
Topping Ideas
I topped these noodles with some sesame seeds, I also like adding chopped peanuts or cashews for a little crunch and some extra protein. If you have any leftover cooked tofu or tempeh to use up, that would be a perfect high-protein addition to this plant-based noodle dish and a great way to transform it into a well-balanced meal.
If you like your noodles on the spicier side, some freshly chopped chili peppers would be perfect on top of these noodles. I used dried chilis this time, but the fresh stuff is even better.
Vegan Rice Noodles Recipe (Gluten Free)
Ingredients
- 200 g brown rice noodles
- 2 cups raw baby spinach leaves
- 2 cloves chopped garlic
- 2 teaspoons curry powder
- salt and pepper to taste
- 2 tablespoons of sesame oil
- Optional garnish: sesame seeds and dried chili flakes
Instructions
- Begin boiling a kettle of water.
- While you’re waiting for the kettle to boil, place the noodles in a pot and add the baby spinach, garlic, and curry powder.
- When the water is boiled, pour it into the pot to completely cover the noodles and spinach, then let them soak in the boiled water for 3 minutes before straining and discarding the soaking liquid.
- Toss the noodles with salt, pepper and sesame oil, then garnish with sesame seeds and chili flakes, if desired
Notes
- Store in an airtight container in the fridge for up to three days.
Nutrition Estimates
More Vegan Noodle Recipes to Try
- This vegan puttanesca sauce without anchovies is full of bright, bold, briny flavors.
- This tahini pasta is easy to make and loaded with flavor.
You Might Also Like
- These vegan coconut flour brownies is quick and easy to make. They’re moist, chocolaty, and rich.