Quick and Easy Vegan Noodle Recipes to Satisfy Your Hunger

Here are three light and delicious vegan noodle recipes that are perfect for a meal on a crazy busy day or a late-night snack.

 

1. Sesame Ginger Noodles

 

Ingredients:

• 2 oz rice noodles (or any thin noodles of your choice)
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1 teaspoon fresh ginger, minced
• 1 teaspoon rice vinegar
• 1 teaspoon maple syrup or agave nectar
• 1 green onion, thinly sliced
• 1 tablespoon toasted sesame seeds

 

Instructions:

1. Cook the noodles according to the package instructions. Drain and set aside.
2. In a bowl, whisk together the sesame oil, soy sauce, ginger, rice vinegar, and maple syrup.
3. Toss the cooked noodles in the sauce until well coated.
4. Garnish with sliced green onions and toasted sesame seeds.
5. Serve warm or at room temperature.

 

2. Cold Peanut Noodles

 

Ingredients:

• 2 oz whole wheat or soba noodles
• 2 tablespoons peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 teaspoon maple syrup or agave nectar
• 1/2 teaspoon sriracha or chili garlic sauce (adjust to taste)
• Chopped fresh cilantro and crushed peanuts for garnish

 

Instructions:

1. Cook the noodles according to the package instructions. Drain and rinse with cold water.
2. In a bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, and sriracha until smooth.
3. Toss the cooked and cooled noodles in the peanut sauce until well coated.
4. Garnish with chopped cilantro and crushed peanuts.
5. Refrigerate for a while to let the flavors meld, then enjoy cold.

 

3. Zucchini Noodles with Pesto

 

Ingredients:

• 1 medium zucchini, spiralized into noodles
• 1/4 cup fresh basil leaves
• 2 tablespoons pine nuts or walnuts
• 1 clove garlic, minced
• 2 tablespoons nutritional yeast (optional, for a cheesy flavor)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon lemon juice
• Salt and pepper to taste
• Cherry tomatoes, halved, for garnish

 

Instructions:

1. In a food processor, combine the basil, pine nuts, garlic, nutritional yeast (if using), olive oil, lemon juice, salt, and pepper. Process until smooth to make the pesto.
2. In a bowl, mix the zucchini noodles lightly fried in olive oil with the pesto until the noodles are well coated.
3. Garnish with halved cherry tomatoes.
4. Serve cold or at room temperature.

 

These Vegan Noodle recipes offer a variety of flavors and textures while being light enough to enjoy as a late-night snack. Just remember to adjust the portion sizes according to your appetite. Feel free to enjoy!