Here is a vegan Korean rice noodle recipe that I got from a Korean friend of mine when I was stationed there. It's super simple to make, vegan, and low cost. This can be made into a main dish by adding meat if you like. Garnish with cilantro and douse with some sriracha, if desired.


Recipe Summary

20 mins
1 hr
1 hr 35 mins
15 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Pulse ginger, garlic, and sugar together in a food processor or blender. Add water, tamari, almond butter, 2 tablespoons sesame oil, Worcestershire sauce, rice vinegar, and red pepper flakes. Process again until smooth. Transfer sauce to a small bowl. Cover with plastic wrap and refrigerate until flavors intensify, at least 1 hour.

  • Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 14 minutes. Toss in bok choy; cook until slightly wilted, about 1 minute. Drain and rinse in cold water to chill the noodles. Toss in a bowl with remaining 1 tablespoon sesame oil.

  • Heat a skillet over medium heat. Add carrots; cook and stir until slightly tender, about 3 minutes. Add zucchini. Cook until tender but not mushy, about 5 minutes.

  • Mix the chilled sauce into the bowl of noodles. Add the carrots and zucchini mixture, scallions, and sesame seeds.

Cook's Notes:

Brown sugar can be substituted for the palm sugar, if desired.

Feel free to substitute soy sauce for the tamari.

You can use udon noodles instead of rice noodles.

Substitute peanut butter for the almond butter, if preferred.

Nutrition Facts

530 calories; protein 9.7g; carbohydrates 78.5g; fat 21.4g; sodium 1327.3mg. Full Nutrition