Green Papaya Salad

Although not technically noodles, this grated papaya salad is similar in texture.

1 medium green (unripe) papaya, grated on the large setting
4 green onions, chopped
2 TBL Braggs
1 TBL rice vinegar
juice of one lime (or 1.5 limes if they are not very juicy)
1/2 tsp garlic powder
1/2 (or more) roasted peanuts
1/2 block smoked tofu, sliced
Siracha to taste

Grate papaya, mix in other ingredients. Top with peanuts and Siracha.

Rice Noodle Stirfry with Baby Bok Choy and Mushrooms

A cozy leftovers meal, for a stormy day.

3-4 cups leftover rice noodles
1.5 lbs baby bok choy, chopped
1 onion, chopped
3 garlic cloves, minced
2 cups mushrooms
1/2 TBL oyster mushroom sauce
1/2 TBL Braggs
1 TBL cornstarch
1/2 TBL water
1/2 tsp black pepper
oil for cooking

Heat oil in a large pan or dutch oven. Saute onions and garlic until soft. In a small bowl, mix together oyster mushroom sauce, Braggs, cornstarch, pepper, and water. Add noodles to the hot pan, along with sauce and bok choy. Cook about 5 minutes, stirring until all ingredients are covered with sauce.

Vegan Pho

There are a lot of pho recipes on the interwebs, but this is an easy one. The best part is the fresh rice noodles, available in the refrigerated section of your well-stocked international market.

1 package fresh rice noodles
1 cube pho seasoning
1 onion, quartered
1 carrot, chopped
1 celery, chopped
8 garlic cloves, chopped
1 inch piece of ginger, chopped
1 bay leaf
6 cups vegetable stock
1/2 block smoked tofu, sliced
1 bunch green onions, diced
1 cup Thai basil, diced
2 cups bean sprouts
Siracha to taste
Optional: Braggs or soy sauce to taste

In a dry pot, cook the onion, carrots, celery, garlic, and ginger until the vegetables are charred on the outsides. Add bay leaf, pho seasoning, and stock. Bring to a boil and cook about 30 minutes. Strain the liquid into a bowl or separate pot and discard the vegetables. Add tofu and half of the green onions. Cook 30 minutes on low. Stir in additional green onions and basil. Taste for seasoning and add Braggs/soy sauce if needed.

Serve noodles in bowl with soup, top with Siracha and bean sprouts.

Cheezey Spaghetti with Peas

The giant bag of sweet potato noodles is one of our favorites. The noodles soak up the sauce and hold up well for warm and cold dishes. They also make delicious leftovers without losing their texture.

1 bundle sweet potato noodles, boiled according to directions, drained, and cut into smaller pieces
1 cup frozen peas
1 cup PepperJack Daiya
1 cup soy milk
1/4 cup Earth Balance
1 TBL Braggs
1 TBL cornstarch
2 tsp German mustard
1/2 cup nutritional yeast
1 tsp garlic powder
salt and pepper to taste

While the noodles are cooking, blend together the soy milk, Braggs, garlic powder, cornstarch, mustard, and nutritional yeast. Drain the noodles and melt the Earth Balance in the pot on low heat. Add peas and the sauce mixture, bring to a boil, then simmer on low for a minute or two. Add the drained noodles, mix well and taste for seasoning.

Kimchi with Pumpkin-Rice Noodles

These are the best noodles yet and perfect for October, the month in which everything must be made from pumpkin.

1 package Pumpkin-Rice Vermicelli, soaked in boiling water for 2 minutes then drained
1 package Trader Joe’s (vegan) kimchi
2 TBL sesame oil
3 TBL white vinegar
1 TBL Braggs
5 green onions sliced

After you drain the noodles, mix all ingredients together and refrigerate for an hour to chill. Or serve immediately for a warm dish.

Pumpkin-Rice Vermicelli