Korean Take-Out Rice Noodles (Vegan) recipe
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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
Nutrition Info
- 530 caloriescarbohydrate: 78.5 gcholesterol: : -fat: 21.4 gfiber: 5.8 gprotein: 9.7 gsaturatedFat: 2.7 gservingSize: -sodium: 1327.3 mgsugar: 20.3 gtransFat: : -unsaturatedFat: : -
Directions Korean Take-Out Rice Noodles (Vegan)
Directions
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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.