These vegan rice noodles are perfect for those times when you need to throw together a side dish ridiculously quickly. This can literally be prepared in the time it takes to boil a kettle of water, plus three minutes. These are the kind of noodles that don’t need to be boiled, just soaked in boiling water for three minutes and they’re done.
These gluten free noodles are delicious and so quick and easy to prepare. I love how the noodles get infused with the flavour of the curry powder just from sitting in the hot water. And the spinach wilts perfectly from the heat of the water without getting overcooked.
I opted to use brown rice noodles in this recipe but you can substitute white rice noodles if you prefer. You can also substitute and type of greens you prefer. I love using spinach in this recipe, but baby kale would work well or even some arugula would be nice too.
Some other delicious additions to this recipe would be some finely sliced red, green, or yellow peppers, finely sliced carrots, zucchini, red onion, scallions, or mushrooms. You can add really any veggies you like to create a more substantial dish using whatever you have handy and enjoy.
I topped these noodles with some sesame seeds, but sometimes I also like adding some 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 addition to this dish to up the protein factor too.
If you like your noodles on the spicier side, some freshly chopped chilis would be perfect on top of these noodles. I used dried chilis this time but the fresh stuff is even better if you like things hot.
For another easy plant based dinner idea, try this vegan butternut squash risotto recipe. It’s rich, creamy and pure comfort food.
Vegan Rice Noodles
- 200 g brown rice noodles
- 2 teaspoons curry powder
- 2 cups raw baby spinach leaves
- 2 cloves chopped garlic
- 2 tablespoons of sesame oil
- salt and pepper to taste
- garnish: sesame seeds and dried chili flakes
- 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/spinach and let them sit in the boiled water for three minutes before straining.
- Toss these vegan rice noodles with salt, pepper and sesame oil, then garnish with sesame seeds and chili flakes.
I’m Jennifer, the author at A Sweet Alternative. I’m a home cook with a passion for creating gluten free and refined sugar free recipes that call for nutritious ingredients.