Vegan Rice Noodles Recipe
These gluten-free, vegan rice noodles are a ridiculously quick and meal. They're perfect for busy weeknights or whenever you need to get dinner on the table in a hurry.
Servings: 4
Calories: 249kcal
Ingredients
- 2 cloves chopped garlic
- 200 g brown rice noodles
- 2 cups raw baby spinach leaves
- 2 tablespoons of sesame oil
- 2 teaspoons curry powder
- salt and pepper to taste
- 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/spinach, then let them soak in the boiled water for three 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 these vegan rice noodles in an airtight container in the fridge for up to three days.
Nutrition
Calories: 249kcal | Carbohydrates: 41g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 22mg | Potassium: 99mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1407IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 1mg