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Vegan noodles: What they’re made from & how to make them
Vegan noodles – what are they made from & how do you make them? We explain all there is to know in this article, which includes two recipes.
There’s all sorts of fruit and veg you can use to make noodles. They include:1
- Potatoes
- Sweet potato
- Carrots
- Cucumber
- Broccoli stems
- Beets
- Turnips
- Horseradishes
- Courgettes
- Apples
- Pears
- Rhubarb
It’s also not uncommon for vegan pasta to made from rice, beans, legumes, sea kelp and yams.
The most common way of making noodles from fruit and veg is to use a spiral vegetable slicer, or a spiraliser. Food that’s wide and long and has a hard flesh, such as butternut squash and potatoes, tend to work the best in spiralisers.5 Don’t have a spiraliser? You can make noodles without using one. Simply use a:
- Vegetable peeler
- Paring knife
- Julienne peeler
- Small mandolin slicers
Vegan Singapore noodles
Vegan
Easy
Ingredients
- 2 cloves garlic, minced
- 3 tbsp tamari or soy sauce
- 1 to 2 tbsp coconut sugar
- 1 large lime, juiced
- 170g black bean noodles
- 2 tbsp toasted sesame oil
- 1/4 white or yellow onion, thinly sliced
- 3/4 medium red bell pepper, thinly sliced
- 12 whole snow peas
- 4 tsp curry powder
- 220g extra firm tofu (pressed dry and cubed)
- Sriracha or chilli garlic sauce
- 2 stalks green onions, thinly sliced
Method
1
Add the rice noodles to a large bowl and cover with boiling water. Cook for 5 to 10 minutes, stirring occasionally. Drain and set aside.
2
Make the sauce by adding minced garlic, 2 tbsp of the tamari or soy sauce, coconut sugar and lime juice to a mixing bowl. Whisk to combine. Then taste and adjust seasonings as needed. Set aside.
3
Heat a large skillet over a medium/high heat. Once hot, add half of the toasted sesame oil (1 tbsp), onion and red bell pepper. Sauté for 3 to 4 minutes, stirring frequently or until the onion is soft and translucent.
4
Add the snow peas, 1 tbsp tamari or soy sauce and 2 tsp curry powder and stir. Sauté for 2 to 3 minutes, then remove from the pan and set aside.
5
To the still hot skillet, add remaining sesame oil (1 tbsp), cooked rice noodles, sauce and the remaining 2 tsp curry powder). Sauté for 1 minute, tossing frequently with tongs to disperse the sauce and curry powder.
6
Add the vegetables back in and toss to coat. Cook for 1 to 2 minutes more, then remove from the heat.
7
Serve with your desired toppings. This dish benefits greatly from a little hot sauce, such as Sriracha. It’s best eaten when fresh, though leftovers keep for 2 to 3 days covered in the refrigerator. Reheat in the microwave or in a saucepan over a medium heat.6
- To add tofu, double the amount of sauce. Then pour half into a separate mixing bowl.
- Add 1 extra tablespoon of coconut sugar and whisk thoroughly to combine.
- Add pressed, cubed tofu to a parchment-lined baking sheet and bake in a 400 degree F (204 C) oven for 30 to 32 minutes or until golden brown and crispy.
- Before cooking the vegetables, add the tofu to a lightly-greased skillet over a medium/high heat and add sauce.
- Sauté for 3 to 4 minutes, stirring frequently, until the sauce has absorbed and the tofu is very hot and somewhat glazed.
- Remove from pan and set aside, then continue with recipe as instructed. Add the tofu back in with the vegetables (see step 6).
- https://www.cottercrunch.com/veggie-noodles-and-fruit-noodles-without-a-spiralizer/
- https://www.peta.org/living/food/is-pasta-vegan/
- https://www.nhs.uk/live-well/eat-well/the-vegan-diet/
- https://www.peta.org/living/food/is-pasta-vegan/
- https://www.cottercrunch.com/veggie-noodles-and-fruit-noodles-without-a-spiralizer/
- https://minimalistbaker.com/vegan-singapore-noodles/
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