Vegan Rice Noodles Recipe
Don’t miss this super-flexible recipe. It’s ready in under 10 minutes, 100% savory and delicious as-is, and easily dressed up with the vegetables and protein of your choice. Serves eight as a side dish and four as a main dish.
Servings: 8
Calories: 358kcal
Ingredients
- 10.5 ounces (300 grams) rice vermicelli noodles
- 2 tablespoons (30 ml) safflower oil
- 2 tablespoons (30 ml) toasted sesame oil
- 3 tablespoons (45 ml) tamari
- ½ teaspoon sriracha more to taste
- ½ cup sliced scallions
- Fresh lime juice
Instructions
- Bring a large pot of water to a boil. Add rice noodles and cook according to package instructions, usually just a few minutes (ours cook for 3).
- While the noodles cook: Into a serving bowl, pour the safflower oil, toasted sesame oil, tamari, and sriracha. Whisk to combine well.
- Drain noodles and add to sauce. You can rinse them before adding to the sauce if you like to reduce the starchiness, but I don't bother. Toss with tongs to coat well.
- Add scallions and a big squeeze of fresh lime juice and toss. Serve warm or at room temperature with additional lime wedges.
Notes
- Rice vermicelli are very thin, gluten-free noodles made from rice, salt, and water. They’re pretty widely available, but if you can’t find them locally, you can order them here. They last in the pantry for a long time.
- To keep this recipe gluten-free, use tamari or another good-quality gluten-free soy sauce variety.
- Toasted sesame oil has a deep flavor that adds a lot to this dish. You can use the variety with hot chili if you like things spicy. Don’t confuse this ingredient with regular sesame oil meant for cooking.
- Safflower oil is our go-to neutral-tasting oil these days, but you can substitute the one you have. Canola, peanut, corn, or vegetable oil blend, among others, would be fine.
- We love sliced scallions in this dish, but if you don’t have any, you can substitute a minced shallot in a pinch without any further changes.You can rinse them to remove some starch if you want, but I don’t bother.
- If you'd like to add vegetables, here are some great options: Raw or steamed snow peas or snap peas, shredded green or red cabbage, shredded carrots, thinly sliced red bell peppers, bean sprouts, steamed broccoli, asparagus, or green beans, and miso Brussels sprouts.
- For protein, try: Salt and pepper tofu, cubed smoked tofu, or char siu tofu; shelled edamame; roasted pumpkin seeds or pepitas. If you’re not vegan, this recipe is also fabulous with a ramen egg, shredded chicken, sautéed shrimp or scallops, or thinly sliced steak.
- This recipe is great at room temperature, so you can make it earlier in the day and leave it covered on the counter until ready to serve.
- Leftovers will keep well, tightly sealed in the fridge, for up to a week. Bring to room temperature or rewarm on half power in the microwave before serving, since the sesame oil will firm up slightly when cold.
Nutrition
Serving: 1 | Calories: 358kcal | Carbohydrates: 58g | Protein: 12g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 389mg | Fiber: 4g | Sugar: 1g