Vegan Brown Rice Noodles for dinner on Sweet Caramel Sunday!
Who wants to make a Vegan noodle dish tonight? Happy Friyaaaaaaaaaaay!!! I almost typed zucchini cause that came up in my auto spell words. But nope, fav day of the week and for something different VEGAN brown rice noodles nom nom nom.
This recipe is quick, easy and results in delicious noodles coated with a thick stir fry sauce.
Whilst I am not vego or vegan, I am passionate about animal welfare and feel influenced in a good way to vary my diet with options that years ago I wouldn’t have had any knowledge about.
I find it quick easy to have no meat for breakfast and lunch dishes, especially work lunches and with this one, you can easily cook up a batch, portion out into lunch serves, freeze and then grab out of the freezer on your way to work, leave on the bench to defrost and then heat and eat! It is really that easy and straight forward.
To make this dish, I would recommend using a wok, but if you don’t have one another option is a large sauce pan.
These Vegan Brown Rice Noodles are so easy!!
You literally prep your veggies, cook your noodles, stir together your sauce, throw it all together and it is ready!
Vegan Brown Rice Noodles
Vegan Brown Rice Noodles
- 200 grams brown rice noodles (vermicelli)
- 1 cup sliced mushrooms
- 1 cup spinach leaves
- 4 shallots, thinly sliced
- 1/3 cup sesame seeds
Stir fry Sauce
- 1/3 cup vegetarian oyster sauce
- 1/4 cup soy sauce
- 1 tbsp Chinese cooking wine
- 1 tbsp chilli
- 1 tbsp garlic
- 1 tbsp ginger
- 1 tbsp cornflour
- Heat wok, add a little peanut oil, then mushrooms, season with garlic, salt and pepper, then cook until mushrooms are a nice grey colour. Turn off heat and leave whilst preparing the rest of the dish.
- Add rice noodles to heat proof bowl, pour over bowling water, leave for 15 minutes, then drain and rinse under cold water.
- In a measuring jug add oyster sauce, soy sauce and Chinese cooking wine, stir to combine. Continue to add garlic, ginger and chilli. Add the cornflour and stir till all ingredients are thoroughly mixed in and there are no white globs from the cornflour.
- Turn the heat back on the wok and add 3 of the shallots, spinach and sesame seeds, stir and leave lid on for approximately 2 minutes to ensure vegetables are cooked all the way through.
- Remove lid and add the sauce to the wok, stir to combine, then add the noodles in batches and stir to combine each time you add more noodles.
- Once all noodles are well mixed in, turn wok off transfer stir fry to serving plate and garnish with remaining shallots .
- If you are not wanting a super thick sauce, use 1/2 of the mix when you have made it and keep 1/2 in the fridge for the next serve (will keep for approx 1 week)
- You can also freeze the remaining sauce and use the rest next time you don't have as much time to whip up dinner
Further recipe suggestions
If you like this recipe another one you might be interested in checking out is this Chicken Noodle Soup recipe (can easily omit the chicken). It also has noodles and is a heart warming and delicious bowl of goodness. Or you might like to make Pad Thai instead of getting take out and this recipe is a fabulous go to for authentic tasting Thai at home. If you are not in the mood for noodles tonight, why not try something completely different and in that case, I would recommend this delicious Minestrone soup which is sure to satisfy a variety of taste buds!!
There are a lot more Asian style ideas on my Pinterest – Asian foods board, if you want to whet your appetite and gather some further food inspiration!
Let me know if you give this dish a shout, I would love to know what you think. If you share a picture on instagram use the hashtag #sweetcaramelsunday I would love to check it out xx
This week has flown by! So much talk of the Royal wedding, it is exciting to see all of the pictures and preparation that goes into the event. Whilst I won’t be sitting on the couch watching the main event as I have a BBQ to go to, I am hoping to catch a bit of the footage of the big day.
Anyways, enough from me, get to the shop, grab your ingredients and make this dish STAT. It is SOOOOO good.
Cheers Adrianne (from sunny QLD)
P.P.S And if you want to up your Food photography, I book I highly recommend is The Food Photography Book by Nagi from RecipeTin Eats.