Go Back
–+ servings
30-min vegan Thai-style noodles
No ratings yet
Yield: 2 portions

30-min VEGAN THAI-STYLE NOODLES RECIPE WITH SESAME SAUCE

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour
A delicious NON-BORING bowl, inspired by delicious essential Thai ingredients. It's crunchy and full of Asian flavors. Something I love to cook again and again.
Print Pin Recipe

Ingredients
 

SESAME SAUCE for the noodles

  • ½ tbsp soy sauce (gluten free)
  • ½ tbsp miso paste
  • 1 lime, freshly squeezed, (approx. 1 Tbsp)
  • 3 tbsp toasted sesame oil
  • 1 ½ tbsp maple syrup
  • ⅓ cup water
  • ½ cm fresh ginger, grated
  • ½ or 1 garlic clove, grated

VEGETABLES AND NOODLES BOWL

  • 2-3 Tbsp regular sesame oil
  • 1 garlic clove, grated or finely chopped
  • 1 red onion, finely chopped
  • 1 handful mushrooms, finely sliced
  • 2 cups broccoli chopped
  • 2 cups spinach
  • 1 cup white cabbage
  • 1 cup Red cabbage, and extra for topping
  • 1 handful fresh coriander, for topping
  • ½ lime, to squeeze on top, for topping
  • ½ fresh chilly, finely chopped , (optional)
  • 125 gr Chinese-style wheat noodles or flat rice noodles (approx.), for 2

Instructions
 

SESAME SAUCE

  • In a medium bowl, add soy sauce, miso paste, lime, toasted sesame oil, maple syrup, water, fresh ginger, and garlic, Whisk well together until fully combined and set aside.

VEGETABLES AND NOODLES BOWL

  • Start by cooking the noodles according to the cooking instructions. Drain and rinse with cold water (to make sure they don't stick).
  • Chop the onion, mushrooms, and broccoli.
  • Drizzle 2 tbsp of sesame oil into a wok or a large pan. When it is hot, add the onion and the grated garlic. Cook over medium-high heat for 3-4 minutes or until brown and fragrant.
  • Add the broccoli (and eventually an extra tablespoon of sesame oil) and stir it regularly until soft (medium heat).
  • While the broccoli is cooking, using a mandolin, slice red and white cabbage to make 2 cups. Set aside.
  • Turn the heat down (or medium-low) and add the noodles to the wok. Use a tong to mix them well with the cooked vegetables. Then toss it with the sauce. Cook again over medium heat, add the spinach, and stir fry for 2 minutes or until spinach leaves are soft. Add the cabbage, combine again with tongs making sure everything is coated, and cook over low heat for 1-2 more minutes until fragrant.
  • Pour into 2 medium bowls, add chopped chili (optional), coriander, and extra red and white cabbage on the top for a crunchy taste.
  • Squeeze lime on top to enhance the flavors. Enjoy.
Did you make this recipe?Tag @live.and.taste with hashtag #liveandtaste on Instagram. I love to see what you make!