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

Hot & Sour Vermicelli Salad with Purple Yam Noodles

What could be better than purple noodles?

Lettuce leaves
2 garlic cloves, chopped
1 TBL oil
1/4 cup cilantro chopped
2 TBL Braggs
1 lb mushrooms, chopped
4 oz dry yam noodles, soaked in water for 20 minutes until soft, then drained
2 TBL lime juice
1/2 tsp cayenne
2 shallots; finely sliced
1/2 c. scallion chopped
2 celery stalk with leaves chopped
1 small carrot; finely chopped
1/2 package broccoli florets
1 jalapeno, sliced
salt and pepper to taste
Siracha–optional topping

Saute garlic and mushrooms, then add other vegetables and cook about 5 minutes, until carrots are soft. Toss in noodles, lime juice, Braggs. Taste for seasoning, and add salt and pepper as needed. Serve in bowls with fresh lettuce and top with Siracha.

Adapted from this recipe for Yam Wun Sen.

Singapore Noodles

this is one of our favorite dishes to order in restaurants, but it’s so easy to make at home. You can thrown in whatever fresh vegetables you have, of course, so it’s good for leftovers. If you can find S and B brand curry powder, that is what really makes this dish special. Try a well-stocked Asian market or international section of your grocery store.

4 oz. thin, dried rice noodles
1 package smoked tofu, cut into tiny cubes
2 TBL vegetable oil
2 celery stalks, diagonally sliced
3/4 cup chopped onion
1/2 cabbage, chopped
1/2 TBL minced garlic
2 TBL curry powder
1 green bell pepper, thinly sliced
1 package frozen broccoli
1/2 cup green onions, diced
1 TBL Braggs
1 tsp Siracha
1/2 tsp vegan oyster mushroom sauce
1/2 cup vegan faux chicken stock
salt to taste
**In the picture, there is a sliced carrot, but I would leave this out because it was very sweet and detracted from the overall flavor of the dish.**

Put noodles in a large bowl and cover with hot water. Drain when the noodles are softened. Cut the noodles to make them shorter and easier to stir fry. Set aside.

Heat 1 tablespoon of vegetable oil in a large skillet over high heat.
Add garlic, bell pepper, onion, cabbage, broccoli, and celery. Stir fry for about 1 minute or until they start to get softer. Add tofu, cook about 1 more minute. Put the remaining vegetable oil in the skillet. Stir in noodles.
Add stock, Braggs, oyster mushroom suace, and Siracha. Cook for about 2 minutes. Toss well so that noodles will evenly absorb the flavor from the broth.
Lower the heat to medium. Add curry powder and salt. Toss thoroughly for about 1-2 minutes. The noodles should be fairly dry. Serve with green onions on top.

This dish features Queen Vermicelli:

Pasta Salad

This is a gluten-free pasta salad for people who a) don’t eat gluten and b) don’t even like pasta salad. The noodles are from Trade Joe’s and the sauce is mostly nutritional yeast. (Yeah, baby!)

Ingredients:
2 cups pasta (dry), then cooked according to the directions
2/3 cup nutritional yeast
1.5 tsp mustard
1 TBL Braggs
1 TBL apple cinder vinegar
1 tsp red wine vinegar
1 TBL olive oil
2-3 celery stalks
15 grape tomatoes
6 mushrooms
5 green onions
2 baby cucumbers
1 green bell pepper

Mix together sauce. Then toss pasta and diced vegetables. Allow to sit 30-60 minutes before serving. Delicious!

Trader Joe’s Brown Rice Spirals: