Brown Rice Noodles recipe that is vegan, tasty and super quick to make! Here is how to make brown rice noodles into a delicious quick and easy dinner!
Vegan and vegetarian recipe ideas
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.
Quick and Easy recipes make life easy!
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!
Enjoy!
Adrianne
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📖 Recipe
Vegan Brown Rice Noodles
Ingredients
Vegan Brown Rice Noodles
- 200 grams brown rice noodles (vermicelli)
- 1 cup sliced mushrooms
- 1 cup spinach leaves
- 4 shallots, thinly sliced
- ⅓ cup sesame seeds
Stir fry Sauce
- ⅓ cup vegetarian oyster sauce
- ¼ cup soy sauce
- 1 tablespoon Chinese cooking wine
- 1 tablespoon chilli
- 1 tablespoon garlic
- 1 tbsp ginger
- 1 tablespoon cornflour
Instructions
- 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 .
Notes
- If you are not wanting a super thick sauce, use ½ of the mix when you have made it and keep ½ 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
Iryna says
I love trying out new vegan recipe so these brown rice noodles recipe is right up my alley. Looks delicious and healthy.
Adrianne says
Thanks Iryna, it is quick and easy too!
Jacqueline Debono says
I'm also not vegan or vegetarian but I love light vegetarian meals, especially during the week! This sounds really good. Def want to try it. I'm going to save it for later!
Adrianne says
Thanks Jacqueline! Yes, it is nice to eat less meat sometimes I think. Cheers for visiting 🙂
Brian Jones says
That sounds delicious, such great flavours. I've never heard of brown rice noodles definitely will have to keep my eyes open.