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.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 530 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Mix the chilled sauce into the bowl of noodles. Add the carrots and zucchini mixture, scallions, and sesame seeds.