21 Easy Rice Noodle Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Vietnamese Noodle Salad

Vietnamese Noodle Salad with Tangy Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’]

This Vietnamese noodle salad is made with vermicelli rice noodles, fresh herbs and vegetables! It’s tossed with a delicious tangy and savory Vietnamese dressing and can be served cold!

Ingredients

• 7 oz thin vermicelli rice noodles ( – (dried) about 200g; substitute with any thin noodle)
• 3 cups cucumber ( – julienned; about 2 cucumbers)
• 3 cups carrots ( – julienned; about 2 medium carrots)
• 2 ⅓ cups fresh herbs – basil, cilantro, mint, scallions (- packed tightly)
• 2 jalapeno peppers ( – (optional); cut into thin rounds)
• lime wedges ( – (optional); for serving)
• crushed peanuts ( – (optional); for garnish)
• ¼ cup fish sauce (use soy sauce for vegan option)
• ¼ cup sugar
• ⅓ cup water
• 2 Tablespoons lime juice ( – freshly squeezed (about half a lime))
• 2 teaspoons rice wine vinegar
• 1 clove garlic ( – minced)
• 1 small Thai chili pepper ( – (optional) finely diced )

Instructions

1. Rehydrate your noodles by soaking them in boiling water for about 3 minutes or until completely soft. Drain the noodles and set them aside in a colander to drain off excess water.This method works if using thin noodles. Otherwise, follow the directions on the package to cook the noodles. Meanwhile prep the vegetables and herbs.
2. Add all the ingredients for the dressing in a bowl and stir to combine. Taste and adjust according to your preferences. Makes about 1 cup of sauce.
3. Place the noodles in a large bowl and top with the cucumbers, carrots, basil, cilantro, and any other fresh herbs. Add the jalapenos at this time (if using). Add the dressing and toss to combine.
4. Serve immediately as a main course or as a side. Add your choice of protein on top. See Notes for make ahead instructions.

2. Taiwanese Pumpkin Rice Noodles

Taiwanese Pumpkin Rice Noodles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 240 g dried rice noodles
• 400 g pumpkin, peeled and cubed
• 1 tablespoon neutral oil
• 2 garlic cloves, minced
• 1 small onion, finely chopped
• 400 ml vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon light brown sugar
• 1 teaspoon sesame oil
• 1 inch fresh ginger, minced
• Salt to taste

Instructions

1. 1. Prepare the noodles according to package instructions; drain and set aside.
2. 2. In a large skillet, heat oil over medium; sauté garlic, onion, and ginger until fragrant.
3. 3. Add pumpkin; cook until edges begin to brown, about 5–6 minutes.
4. 4. Pour in broth, soy sauce, and sugar; simmer until pumpkin is tender, about 8–10 minutes.
5. 5. Stir in noodles and toss to coat; cook 2–3 minutes until heated through and sauce thickens slightly.
6. 6. Finish with sesame oil and a pinch of salt; garnish with green onions if desired.

3. Shrimp Noodle Stir Fry

Shrimp Noodle Stir Fry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT12M · Total: PT27M · Yield: [‘6’, ‘6 servings’]

When you need to get dinner on the table ASAP, this shrimp noodle stir fry is an easy and healthy meal that’s ready to serve in less than 30 minutes. Shrimp, broccoli, bell peppers, carrots and rice noodles are tossed in a delicious ginger and garlic infused peanut stir fry sauce for a flavourful Asian-inspired family meal! Best stir fry ever!{Dairy-free & Gluten-free-friendly}

Ingredients

• 9 ounces rice stick noodles
• 2 tablespoons sesame oil (divided)
• 1 1/4 pounds medium shrimp (peeled, cooked and deveined)
• 2 large carrots (julienned or shredded)
• 1 large red pepper (thinly sliced)
• 4 cups broccoli florets
• 1/2 cup reduced sodium soy sauce
• 1/2 cup low sodium chicken broth
• 1/4 cup natural peanut butter
• 1 teaspoon sesame oil
• 1 teaspoon rice vinegar
• 1 tablespoon honey
• 2-3 inches fresh ginger (finely grated)
• 3 cloves garlic (minced)
• 1 tablespoon cornstarch
• Pinch of red pepper flakes
• Thinly sliced green onion
• Sprinkle of sesame seeds

Instructions

1. Bring a large pot of water to a boil. Add the rice noodles to the water in the pot and remove from the heat. Let it stand for 3-4 minutes, stirring gently halfway through to separate the noodles. Drain the noodles and set aside.
2. Meanwhile, in a small bowl or jar, mix together the ingredients for the stir fry sauce.
3. Heat 1 tablespoon of sesame oil in large skillet over high heat. Add in the defrosted shrimp. Cook for 2-4 minutes until the shrimp just turns opaque. Remove shrimp from pan and set aside in a bowl.
4. Add the remaining tablespoon of oil to the skillet and cook the carrots, bell pepper and broccoli for 2-3 minutes, tossing frequently in the pan, until the vegetables start to get tender crisp.
5. Add the stir fry sauce to the pan along with the vegetables. Cook over medium heat, stirring frequently, for 2-3 minutes or until the sauce has thickened.
6. Add the cooked rice noodles and shrimp back to the pan. Toss until all of the ingredients are evenly distributed and coated in the sauce. Remove from heat.
7. Garnish with green onions and sesame seeds. Serve warm.

4. Roasted Veggies and Rice Noodles with Poached Egg

Roasted Veggies and Rice Noodles with Poached Egg is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: 4

Ingredients

• 1 approx. 9 oz sweet potato (I used a purple one, but any will work), cut into a 1/4-inch dice
• 1 Yukon gold potato, cut into a 1/4-inch dice
• 1 scallion, green and light green parts sliced into thin rounds
• 1/4 cup finely diced green pepper
• 2 cups Brussels sprouts, trimmed and quartered
• 2 tablespoon extra virgin olive oil
• salt and pepper, to taste
• 8 oz brown rice noodles, Recommended: Thai Kitchen
• 4 large eggs
• sriracha sauce, to taste

Instructions

1. Preheat oven to 400 degrees. Line a baking sheet with nonstick aluminum foil (if desired) or just use a nonstick baking sheet. Pile all the veggies on the baking sheet and drizzle with olive oil, salt and pepper. Toss to coat.
2. Bake for 25-30 minutes, stirring once or twice, until the veggies are tender and lightly browned.
3. Meanwhile, cook the rice noodles according to package directions. Also, bring about two-inches of water to boil in a pot. Crack one egg into a small bowl. Remove the pot from the burner and let the egg slide into the water. Repeat with the remaining eggs. You may wish to cook them in batches (though in a big pot, you can easily cook all at once). Let sit for a minute and then return to the burner on low heat. Cook for 3 minutes (total cooking time: 4 minutes).
4. To serve: divide the rice noodles and veggies among four bowls. Top each with a poached egg. Drizzle with sriracha, if desired, and salt and pepper to taste.

5. Pistachio Zucchini and Mint Rice Noodles

Pistachio, Zucchini and Mint Rice Noodles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘2’, ‘2 people’]

Light and fresh, these pistachio, zucchini and mint rice noodles are the taste of spring and summer. Its flavour comes from the fresh mint and zucchini, with the pistachios making it feel more hearty.

Ingredients

• 2 servings rice noodles
• 3 tbsp toasted sesame oil
• 1/4 cup pistachio nuts (shelled, un-salted)
• 1/2 tsp dried thyme
• 1 clove garlic (more to taste preference)
• 2 tbsp fresh mint
• 1 zucchini (divided, 3/4 zucchini roughly chopped, 1/4 finely sliced)
• 1 tsp apple cider vinegar (or distilled white vinegar)
• handful fresh mint leaves (torn)
• 1 tbsp pistachios (crushed)

Instructions

1. In a Nutri-bullet or food processor blend a quarter cup of pistachios together with the garlic and thyme until they form a coarse ‘dust’.
2. Add 3/4 of a zucchini, salt, sesame oil, apple cider vinegar and mint to the blender and pulse until it becomes a thick sauce (but not a thin liquid).
3. Slice and then lightly fry the remaining sliced zucchini in olive oil in a pan.
4. Prepare the rice noodles according to packet instructions. Reserve a cup of the pasta water, and use to thin the sauce if required.
5. Drain the rice noodles and then add to a saucepan.
6. Add the sauce and sliced, fried zucchini to a saucepan and stir together thoroughly.
7. Use tongs to plate up the rice noodles and garnish with more crushed pistachios and mint.

6. Instant Pot Vegetarian Pho

Instant Pot Vegetarian Pho (Vietnamese Noodle Soup) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: [‘4’, ‘Serves 4-6’]

Ingredients

• 12 ounces dried wide rice noodles
• 2 tablespoons olive oil
• 2 large onions, halved
• 4 inch piece of fresh ginger, halved
• 2 cinnamon sticks
• 2 star anise
• 4 whole cloves
• 2 teaspoons coriander seeds
• 4 cups vegetable broth
• 4 cups water
• 2 tablespoons tamari or soy sauce
• 14 ounce package extra-firm tofu, pressed, cut into 16 squares
• Toppings: Fresh herbs like cilantro, Thai basil or mint, lime wedges, scallions, bean sprouts, Thai chili peppers or jalapenos, hoisin sauce, or chili garlic sauce (like sriracha)

Instructions

1. Preheat oven to 400 degrees F.
2. Cook noodles according to package instructions.
3. Add olive oil to Instant Pot and set to saute for 7 minutes. Add onion, ginger, cinnamon, star anise, cloves and coriander seeds. Stir occasionally, letting the onions and ginger char.
4. Add vegetable broth, water and soy sauce. Secure lid on and set to manual pressure for 15 minutes (making sure valve is set to sealing).
5. Spread tofu in single layer on nonstick baking sheet (or baking sheet lined with parchment paper) and bake at 400 degrees F for 25 minutes.
6. Let Instant Pot naturally release pressure for 10 minutes before using quick valve to release remaining steam.
7. Once pressure is released, open lid and using a fine mesh sieve remove and discard solids from broth.
8. To build your pho, add noodles and tofu to a bowl and pour broth over top. Add desired toppings.

7. Spicy Veg Noodles

Spicy Veg Noodles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 200 g dried noodles (lo mein or udon)
• 1 tablespoon neutral oil
• 2 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 small carrot, thinly sliced
• 1 cup broccoli florets
• 1 red bell pepper, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon chili paste (sriracha or sambal) or to taste
• 1 teaspoon sugar
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• Sesame seeds and sliced scallions for serving (optional)

Instructions

1. 1. Cook noodles according to package instructions; drain and set aside.
2. 2. In a large wok or skillet, heat oil over high heat; add garlic and ginger and stir-fry until aromatic, about 30 seconds.
3. 3. Add carrot, broccoli, and pepper; stir-fry until vegetables are crisp-tender, about 3–4 minutes.
4. 4. Add noodles and sauce (soy, chili paste, sugar, and rice vinegar); toss to coat and cook 1–2 minutes.
5. 5. Remove from heat, drizzle with sesame oil, and garnish with sesame seeds and scallions if desired.

8. Peanut Noodle Salad

Thai-Style Peanut Noodle Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT5M · Total: PT20M · Yield: [‘4’, ‘4 people’]

noodles and fresh, crisp veggies coated in a peanut-infused dressing that is full of umami flavors!

Ingredients

• 8 ounces dry rice noodles
• 1 cup frozen shelled edamame (thawed )
• 1 cup finely shredded purple cabbage
• 1 cup finely shredded green cabbage
• 1 cup julienned carrots (, or shredded)
• 1/2 cup chopped cilantro leaves (+ more for topping)
• 1/3 cup sliced green onion ((about 3-4 stalks) + more for topping)
• 1/4 cup smooth peanut butter (, natural (more if preferred))
• 3 tablespoons soy sauce (, low sodium (use tamari for gluten-free option))
• 1.5 tablespoons rice vinegar ((more if preferred))
• 2 tablespoons lime juice (, fresh squeezed)
• 2 tablespoons agave nectar (or maple syrup)
• 2 tablespoons toasted sesame oil (+ 1 teaspoon for drizzling )
• 2 tablespoons water
• 1 tablespoon fresh minced ginger
• 1 tablespoon sriracha ((optional))
• 1 fat clove garlic (, minced)
• 1/4 cup roasted unsalted peanuts (, chopped )
• 2 tablespoons sesame seeds (black or white)

Instructions

1. Make the dressing: whisk together the peanut butter, soy sauce, lime, vinegar, water, agave, ginger, garlic, sriracha, and sesame oil to combine well. Taste and adjust flavors if needed. Place in the fridge until ready for use.
2. Cook the noodles: cook according to package directions then strain the noodles in a colander and rinse under cold water until completely cooled. Drizzle about 1 teaspoon of sesame oil or a neutral-flavored oil over the noodles and gently toss to combine.
3. Put it together – In a large bowl, toss all of the salad ingredients together with the cooled noodles. Now pour the dressing on top and toss again. Taste and adjust flavors if needed.
4. Serve: Top with chopped peanuts, sesame seeds, extra cilantro, and green onions before serving.

9. Spicy Garlic Noodles

Spicy Garlic Noodles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 200 g dried spaghetti or thin noodles
• 2 tablespoons olive oil
• 6 garlic cloves, minced
• 1–2 fresh red chilies, finely sliced (or 1 teaspoon chili flakes)
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1 teaspoon toasted sesame oil
• 2 tablespoons chopped scallions for garnish

Instructions

1. 1. Cook noodles according to package directions; drain and reserve ¼ cup cooking water.
2. 2. In a skillet, heat olive oil over medium; add garlic and sauté until lightly golden.
3. 3. Add chili and cook 15–20 seconds for heat.
4. 4. Return noodles to the pan; add soy sauce, vinegar, and sugar; toss to combine, adding reserved water as needed to loosen.
5. 5. Remove from heat; stir in sesame oil and garnish with scallions; serve hot.

10. Ramen with Rice Noodles, Tofu, and Veggies

Vegan Ramen with Pan-Seared Tofu and Vegetables is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’, ‘4 servings’]

This easy vegan ramen is made with pan-fried spicy tofu, rice noodles, sautéed veggies completed with a sensational shiitake miso broth.

Ingredients

• 1 tablespoon vegetable oil
• 3 cloves garlic (finely chopped)
• 1 small yellow onion (or shallot, diced)
• 3 slices fresh ginger (chopped)
• 1 small hot pepper (chopped)
• 4 cups or 1 liter vegetable stock
• 4 cups or 1 liter water
• 2 oz or 60 grams dried shiitake mushrooms (or mu-err)
• 1 sheet kombu
• 2 cups or 500 ml unsweetened almond milk
• 2 tablespoons mirin (see substitutes below)
• 2 tablespoons tamari (or soy sauce for a non-gluten free version)
• 3 tablespoons dark miso paste ((gluten-free if desired), optional)
• 7 oz or 200 grams tofu
• 3 tablespoons tamari (or soy sauce for a non-gluten free version)
• 2 tablespoons vegetable oil
• 2 teaspoons sriracha (or any other hot sauce)
• 1 teaspoon white and black sesame seeds
• 3 1/2 oz or 100 grams rice noodles
• 1 tablespoon vegetable oil
• 2 bok choy (cut in half lengthwise)
• 2 medium-sized carrots (julienned)
• 7 oz or 200 grams fresh shiitake (or white button/crimini mushrooms, chopped)
• a handful baby spinach
• scallions (finely chopped, to garnish)
• hot pepper (finely chopped, or sriracha, optional)
• 4 teaspoons sesame oil (optional)
• white and black sesame seeds (to garnish)

Instructions Prepare the tofu

1. Wrap the tofu block in a few layers of paper towels. Put it on a large plate and put something heavy on top (a cast iron skillet is perfect). You can add a few jars and cans in a skillet to make it heavier. Alternatively, use a tofu press. Let it sit under the weights for at least 25 minutes, until you are done with the broth. That would ensure that you remove as much liquid from the tofu as possible.

Make the broth

1. First, break the dried shiitake mushrooms using a mortar and pestle. Alternatively, pack them in a ziplock bag and use a kitchen hammer to break them. That would ensure that they are tender faster.
2. In a large saucepan or Dutch oven, heat a small amount of vegetable oil and sautée diced onion, finely chopped ginger, red chili pepper and garlic for a couple of minutes.
3. Add the vegetable stock, water, dried shiitake and a sheet of kombu (if using) and bring to a boil. Simmer uncovered for about 20 min over medium heat. Remove the kombu sheet with kitchen tongs. Add unsweetened almond milk, mirin and tamari or soy sauce. Combine the miso paste with about 1/2 cup vegetable broth or water in a bowl until smooth (use a whisk or a miso muddler). Remove from the heat. Transfer the broth to a food processor and blend until smooth. Pour the broth back into the pot and keep warm (don’t boil it again).

Fry the tofu

1. Set a saucepan on medium heat. Dice the tofu and fry it from all sides until golden-brown, about 7 minutes. In a small bowl, combine 1 tablespoon soy sauce, 1 teaspoon sesame seeds and the hot sauce. Adjust the amount of hot sauce according to your taste. Pour the mixture into the saucepan with tofu and let cook for 2 more minutes. Remove from the heat.

Prepare the veggies and noodles

1. Cut bok choy in half lengthwise. Julienne carrots (you can also slice them). Chop mushrooms. Heat a frying pan to medium high heat and add a lug of vegetable oil. Put the bok choy halves on the pan cut side down and fry for 2-3 minutes until slightly charred, then flip and cook for another 2 minutes. Set aside and add carrots and mushrooms to the pan. Stir-fry them for 3-4 minutes until softened and golden brown. Set aside and add baby spinach to the pan. Cook it for just a minute until it releases the liquid. Prepare rice noodles according to the instruction on the package. Rinse them under tap water and drain well.

Assemble the ramen

1. Distribute rice noodles, tofu, bok choy, carrots, mushrooms and baby spinach among four bowls and pour the broth over. Sprinkle with scallions, hot peppers or sriracha (optional), sesame seeds and sesame oil. Enjoy!

11. Chicken Chow Fun

Chicken Chow Fun is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘2’]

Delicious rice noodles coated in an irresistible sauce. This Chicken Chow Fun will stop you reaching for the takeaway menu and will quickly become one of your favourite recipes.

Ingredients

• 200 g chicken breast (thinly sliced)
• 1 tsp cornflour
• 1 tsp vegetable oil
• 1 tsp light soy sauce
• ½ tsp sesame oil
• 3 tsp dark soy sauce
• 4 tbsp light soy sauce
• pinch white pepper
• ⅛ tsp caster sugar
• 240 g rice noodles (1cm thick)
• 3 tbsp vegetable oil
• 4 spring onions (sliced)
• 1 tbsp ginger puree
• 4 tbsp Shaoxing rice wine
• 250 g beansprouts

Instructions

1. Add 200g sliced chicken breast to a bowl along with 1 tsp cornflour, 1 tsp vegetable oil and 1 tsp light soy sauce. Mix and set to one side
2. Mix together ½ tsp sesame oil, 3 tsp dark soy sauce, 4 tbsp light soy sauce, pinch white pepper and ⅛ tsp caster sugar in a jug. Set aside
3. Cook 240g rice noodles in a pan or wok of boiling water for 2-3 minutes until soft. Drain and set to one side
4. In a wok or large pan heat 1½ tbsp vegetable oil over a high heat. When the wok is smoking, add the chicken.
5. Stir the chicken continuously until it is opaque and nearly cooked through. Remove from the wok
6. Heat 1½ tbsp sunflower oil over a high heat until it is smoking. Add 1 tbsp ginger puree and 4 spring onions
7. Stir fry for a few seconds before adding the cooked noodles to the wok, spreading them out
8. Pour 4 tbsp Shaoxing rice wine around the edge of the wok
9. Add the chicken back to the wok along with the sauce ingredients. Make sure you coat all of the noodles in the sauce and scrape the bottom of the wok to prevent anything sticking
10. Add 250g beansprouts to the wok and stir fry for 2-3 minutes until they have softened

12. Thai Noodle Bowl

Thai Noodle Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 200 g (about 7 oz) rice noodles
• 300 g firm tofu, pressed and cubed
• 1 tablespoon vegetable oil
• 1 cup shredded red cabbage
• 1 carrot, julienned
• 1 red bell pepper, sliced
• 4 tablespoons creamy peanut sauce (store-bought or homemade)
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 teaspoon honey or maple syrup
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• 1/4 teaspoon chili flakes (optional)
• 2 tablespoons water (to thin sauce)

Instructions

1. 1. Cook rice noodles according to package directions; drain and rinse briefly to stop cooking; set aside.
2. 2. In a small bowl, whisk peanut sauce ingredients (peanut butter, soy sauce, lime juice, honey, ginger, garlic, chili flakes, and water) until smooth.
3. 3. Heat oil in a large skillet or wok; cook tofu cubes until golden on all sides; remove and set aside.
4. 4. In the same pan, stir-fry cabbage, carrot, and pepper until just tender.
5. 5. Return tofu to the pan; add sauce and toss to coat; cook until warmed through.
6. 6. Serve the tofu mixture over noodles and garnish with extra peanuts or cilantro if desired.

13. Thai Oyster Mushroom Noodle Stir Fry

Thai Oyster Mushroom Noodle Stir Fry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

This oyster mushroom noodle stir fry is the perfect recipe for a quick and easy vegan meal. It is ready in just 30 minutes and is packed with flavors and textures that will leave you craving for more.

Ingredients

• 7 oz Rice noodles ()
• 7 oz Oyster mushrooms
• 5 oz Firm tofu ()
• 5 oz Broccoli
• 4 cloves Garlic
• 1 Red chilies (skip of use only ¼ chili pepper for a mild spicy flavor)
• 1 cup Fresh basil leaves
• 3-4 leaves Fresh mint leaves (if you want to use dried than ½ teaspoon)
• ⅓ cup Water
• 4 Tbsp Soy sauce (or tamari)
• 4 tsp Cane sugar
• 1 Tbsp Vegetable oil

Instructions Preparing ingredients

1. Cook rice noodles as per package instructions.
2. Parboiling broccoli means you cook the florets in boiling water just until they start to soften but remain still a bit crunchy. It will take approximately 5 minutes.
3. All you need to do is 3 steps to prepare oyster mushrooms for cooking. Clean it with a dry cloth if needed. Cut off the last bit of the stem. Shred with your fingers.

Pressing tofu + optional frying

1. Use firm tofu and press it. Then cut them into cubes or slices, whichever you prefer.
2. While I think the texture of stir-fried tofu is simply delicious in this recipe. If you want your tofu to be extra crispy, you can fry it in advance (without any sauce).
3. Preheat your skillet over medium heat. Add a bit of oil and fry the tofu cubes until they get a golden brown crust.

Stir-frying

1. Preheat a wok or large skillet over medium heat and add high heat-resistance vegetable oil like sunflower or coconut.
2. Lower the heat and add chopped garlic and red chili peppers. Stir and cook for 1 minute.
3. Add soy sauce (or tamari) and cane sugar. Stir continuously and cook it until the sugar has melted and the sauce starts to bubble up.
4. Add shredded oyster mushrooms and diced tofu. Sautee them for 5 minutes.
5. Then, add a bit of water to replace the liquid content that has been evaporated before adding the par-boiled broccoli. Sautee them for 2-3 minutes.
6. Add the cooked rice noodles and stir well until they are covered with the sauce.
7. Finally, remove it from the heat before adding the fresh basil and mint leaves.

14. Shrimp Pad Thai

Shrimp Pad Thai is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Total: PT30M · Yield: [‘6’, ‘6 servings’]

Shrimp Pad Thai is a healthy stir fry noodle bowl made with gluten free noodles, shrimp, and Thai flavors like ginger, garlic, lime, & cilantro.

Ingredients

• 8 ounces rice noodles
• 1 pound shrimp (peeled and de-veined)
• 4 Tbsp vegetable oil (divided)
• 3 cloves garlic (minced)
• 3 Tbsp minced fresh ginger
• 1 jalapeno or Serrano pepper (thinly sliced)
• 1 small zucchini (shredded)
• 3 eggs (beaten)
• 1 packed cup fresh cilantro leaves
• 1 bunch scallions (thinly sliced)
• 1/3 cup fresh lime juice
• 3 Tbsp fish sauce
• 2 Tbsp brown sugar
• 3 Tbsp soy sauce
• 1/2 cup roasted peanuts (rough chopped)
• a handful of fresh beansprouts (any type you can find)
• lime wedges

Instructions

1. Cook your noodles according to the package instructions. Set aside.
2. Whisk together the sauce ingredients and set aside.
3. Heat a tablespoon of oil in a large wok and saute the shrimp until it is cooked through. Remove the shrimp to a plate.
4. Heat the rest of the oil in the wok and saute the garlic, ginger, and hot pepper for several minutes, stirring constantly. Add the zucchini and cook for 2-3 more minutes.
5. Push the contents of the wok to one side to make room for the eggs. Add a touch more oil if necessary, and add the eggs. Scramble the eggs, stirring constantly, until they are just cooked through.
6. Add the sauce to the pan, and heat it up, then add the noodles and shrimp to the pan and toss everything together thoroughly. When it’s all icombined and hot, add in the cilantro and scallions and toss again.
7. Serve topped with roasted peanuts, sprouts, and lime wedges.

15. Vietnamese Beef Noodle Salad

Bún Bò Nam Bộ (Vietnamese Beef Noodle Salad) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [‘2’, ‘2 people’]

Bún Bò Nam Bộ (Vietnamese beef noodle salad, also called bún bò xào) is packed with fresh herbs, flavorful beef, and refreshing lime fish sauce dressing. It is easy to make, and you can enjoy it either as a main or side dish.

Ingredients

• 1 lb beef
• 1 1/2 tablespoons oyster sauce
• black pepper
• 1 tablespoon minced garlic
• cooking oil
• 1 tablespoon minced lemongrass, white parts only
• 1 tablespoon fish sauce
• 3 tablespoons lime juice ((about 1 juicy lime))
• 3 1/2 tablespoons warm water
• 1 1/2 tablespoons fish sauce
• 2-3 teaspoons sugar
• 1-2 teaspoons minced garlic
• rice vermicelli noodles, prepared according to package instructions
• lettuce or micro greens
• bean sprouts
• 1 carrot, julienned
• 1 cucumber, julienned
• cilantro, roughly chopped
• mint
• fried shallots
• roasted peanuts

Instructions

1. Slice beef thinly against the grain and marinate with oyster sauce, black pepper, garlic, for 15-20 minutes if you have time.
2. Whisk together all ingredients to make the dressing and set aside. Adjust to taste.
3. Prepare all the veggies: wash lettuce, micro greens and bean sprouts. Wash, peel and julienne carrot and cucumber. Prepare all the herbs.
4. Place noodles in serving bowls and top with veggies and herbs.
5. Place a pan over medium heat. When the pan is hot, add oil. Once the oil is hot, Add lemongrass and stir-fry for 30-40 seconds until lemongrass is fragrant and reduces in volume.
6. Increase the heat slightly and add beef to the pan in one single layer and let it cook undisturbed for 20-30 seconds. Add fish sauce and stir-fry until just cooked through. Taste and add more seasonings if needed. Work in small batches if needed to avoid crowding the pan.
7. Place the cooked beef over noodles and top with fried shallots and roasted peanuts. Drizzle dressing and serve. It is often good to start with a small amount of dressing and taste to see if you want to add more.

16. Ginger Garlic Bok Choy Soup

Garlic Ginger Bok Choy Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’]

Bok Choy Soup is a nutritious soup for flu season. This recipe includes a warm ginger and garlic-infused broth packed with baby bok choy, mushrooms, and tender rice noodles. It’s comforting, gluten-free, and ready in 30 minutes or less for a recipe you’ll keep coming back to all winter long.

Ingredients

• 1 tbsp Cooking Oil of choice
• 2.5 tbsp Fresh Ginger, minced
• 5 Garlic Cloves, minced
• 3 Scallions, diced (green and white part)
• 3 tbsp Toasted Sesame Oil, divided
• 3 tbsp Coconut Amino, divided (can sub with soy sauce)
• 10 oz Mushrooms (use variety: shitake, crimini, portobello, oyster mushrooms)
• 16 oz Baby Bok Choy (about 4-5 stalks)
• 1/2 tsp Sea Salt, plus more to taste
• 1/2 tsp Garlic Powder, optional
• 1/4 tsp Pepper, plus more to taste
• 1/2 tsp Red Crushed Pepper Flakes, optional
• 6 cups Broth or Bone Broth, plus more as needed
• 6 oz Rice Noodles, ensure gluten-free if necessary
• 1 lb Beef flank steak (or cut of choice), very thinly sliced or shredded
• Soft-boiled egg
• Toasted Garlic
• Sesame Seeds
• Scallion
• Cooked Chicken

Instructions

1. In a large stockpot or dutch oven over medium heat, add 1 tbsp cooking oil. Saute the chopped ginger and garlic for 1 minute.
2. Add the mushrooms, scallions, and 1 tbsp sesame oil. Saute for 2-3 minutes, until scallions soften. If adding shredded beef, add it now and saute for 2-3 minutes.
3. Pour in the broth, cover the pot, and bring the mixture to a boil over medium-high heat, about 5 minutes. Then, reduce the heat and simmer for 5 minutes.
4. Next, add 2 tbsp coconut aminos, 1 tbsp sesame oil, garlic powder, and salt. Mix well and taste the broth. Adjust the taste as desired: add more coconut amino, salt, red crushed pepper, as desired.
5. Over medium heat, stir in the rice noodles and cook according to package instructions (typically for about 5-6 minutes). If adding shrimp, cooked chicken, or tofu, add it now.
6. With a few minutes left until the noodles are done cooking, add the bok choy. Start by cooking the root end of the bok choy for 3 minutes: submerge the root in the liquid, but make sure the leaves are sticking out of the water. Then, submerge the leaves with the root and cook for 1-2 minutes.
7. Turn off the heat. Add 1 tbsp coconut aminos and 1 tbsp sesame oil, plus more as desired.
8. Pour into your favorite bowl! Garnish with chopped scallion, red crushed pepper flakes, sesame seeds, and a soft boiled egg (if desired).

17. Thai Meatball Soup with Rice Noodles

Thai Meatball Soup with Rice Noodles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘6’, ‘6 servings’]

This Thai meatball soup is sure to warm your body and soul on those chilly days. Made with seasoned turkey meatballs, this coconut milk based soup is loaded with fresh veggies and rice noodles to keep you feeling full and satisfied.

Ingredients

• 16 ounces ground turkey ((450g))
• 1 egg
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon ground ginger
• ½ teaspoon garlic powder
• zest of 1 lime
• 2 tablespoons fine breadcrumbs
• 2 tablespoons fresh cilantro (finely chopped)
• 1 tablespoon oil
• 1 yellow onion (diced)
• 8 ounces mushrooms (sliced (227g))
• 1 red bell pepper (diced)
• 2 cups carrot chips (or two large sliced carrots)
• salt and pepper
• 2 tablespoons fresh ginger (minced)
• 4 garlic cloves (minced)
• 3 tablespoons Thai red curry paste
• 2 cans coconut milk ((27oz /800ml))
• 2 cups stock (chicken, turkey or vegetable (475ml))
• 1 tablespoon oyster sauce (or fish sauce or soy sauce)
• 8 ounces rice noodles ((227g))
• 5 ounces baby spinach ((140g))
• ¼ cup fresh cilantro (finely chopped (4 tablespoons))
• juice of ½ lime

Instructions To make the Thai turkey meatballs

1. Preheat the oven to 360F / 180c.
2. Add all of the ingredients for the meatballs to a large bowl and use your hands to combine. Don’t over mix as this can make the meatballs tough.
3. Line a baking sheet or oil a cast iron skillet.
4. Make the turkey mixture into balls, about 2 tablespoons each and place onto your baking sheet or oven safe skillet.
5. Bake in the oven for 20 to 25 minutes until browned and cooked through. Set to one side.

For the Thai soup

1. While the meatballs are cooking, you can make the soup.
2. Heat the oil in a large pot on a medium high heat. Once hot add the chopped vegetables; onion, mushrooms, bell peppers and carrots, along with a couple of pinches of salt and pepper.
3. Cook, stirring occasionally til the vegetables have softened.
4. Stir in the fresh ginger and garlic, followed by the Thai red chili paste. Stir well to coat the vegetables and cook for a few minutes til fragrant.
5. Add in the coconut milk, stock and oyster sauce. Stir to combine and let come to a low simmer. Simmer for 5 to 10 minutes just to make sure that the veggies are fully softened.
6. Keeping the pot on a low simmer, add in the rice noodles, spinach, cilantro and lime juice. Cook for 3 to 5 minutes til the noodles are soft and the meatballs are heated through.

18. Spring Vegetable Green Curry

Spring Vegetable Green Curry Noodle Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 200 g rice noodles
• 300 g firm tofu, cubed
• 1 tablespoon vegetable oil
• 1 cup shredded cabbage
• 1 carrot, thinly sliced
• 1 cup snap peas or green beans
• 4 tablespoons green curry paste (adjust to heat preference)
• 400 ml coconut milk
• 250 ml vegetable broth
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• Juice of 1 lime
• Fresh basil or cilantro for serving

Instructions

1. 1. Cook rice noodles according to package; drain and set aside.
2. 2. In a pot, heat oil and briefly fry the green curry paste until fragrant, about 1–2 minutes.
3. 3. Stir in coconut milk and broth; bring to a gentle simmer.
4. 4. Add tofu, cabbage, carrot, and peas; simmer until vegetables are just tender, 5–7 minutes.
5. 5. Stir in noodles; season with soy sauce, sugar, and lime juice; heat through.
6. 6. Serve with fresh herbs on top.

19. Sesame Thai Rice Noodles

30-Minute Vegan Sesame Thai Rice Noodles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

A healthy rice noodle bowl dish, with lots of stir-fried fresh vegetables! This gluten-free recipe is full of flavor and great for weeknight cooking.

Ingredients

• 1/2 teaspoon kosher salt
• 4 ounces flat pad thai rice noodles
• 3 tablespoons grapeseed oil, (divided)
• 1 medium red pepper, (thinly sliced)
• 5 dyno kale leaves, (stems removed, thinly sliced)
• 1 carrot, (peeled into ribbons with a vegetable peeler)
• 5 cloves garlic, (minced)
• 2 teaspoons minced fresh ginger
• 1/4 cup gluten-free hoisin sauce
• 2 tablespoons tamari
• 1 tablespoon rice wine vinegar
• 2 1/2 teaspoons toasted sesame oil
• 2 tablespoons minced cilantro
• 2 tablespoons chopped fresh mint
• juice of a 1/2 lime
• red serrano pepper, sliced green onions, toasted sesame seeds

Instructions

1. Bring a large pot of water to a boil, and salt. When boiling, add noodles and cook according to package directions. When finished cooking, drain and rinse THOROUGHLY with cold water (otherwise the noodles will stick to each other).
2. Heat a large skillet to medium high. Add 2 tablespoons grapeseed oil, and when hot, add kale and red peppers. Cook for 4-5 minutes, until the vegetables are tender and have begun breaking down.
3. Then add carrot and cook for a minute. Move vegetables to the side of the pan and add the remaining 1 tablespoon of grapeseed oil. When hot, add garlic and ginger, cooking 30 seconds, until fragrant.
4. Turn heat down to medium low and add noodles. Use a tongs to combine with vegetables. Then add hoisin sauce, tamari, rice wine vinegar, sesame oil, cilantro, mint, and lime juice. Toss and combine again, with tongs, to ensure everything is fully coated.
5. Divide into bowls and top each with serranos, green onions, squeeze of lime, and sesame seeds. Serve! Leftovers will keep in the refrigerator for 4 days. Best reheated on stovetop with a few tablespoons of water to rehydrate the noodles.

20. Vegan Pho

Easy Vegan Vietnamese Pho Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT35M · Total: PT40M · Yield: [‘8’]

Vegan Phở is an easier and healthier version of the traditional Vietnamese noodle soup. This nourishing and flavorful gluten-free and fat-free soup is perfect for any season!

Ingredients

• 2 star anise
• 2 whole cloves
• 2 cinnamon sticks
• 5 whole allspice
• 1 tablespoon whole coriander
• 3 sticks lemongrass
• 2 inch or 5 cm piece fresh ginger (sliced)
• 1 onion (roughly chopped)
• 3 cloves garlic (roughly chopped)
• 3 dry shiitake mushrooms
• 3 tablespoons miso paste
• 2 tablespoons soy sauce
• 6 cups of 1.5 l vegetable broth
• 4 cups or 1 l water
• 7 oz or 200 g rice noodles
• 7 oz or 200 g mushrooms ((I used enoki))
• 4 baby bok choy
• 3 carrots (spiralized or julienned )
• a handful fresh spinach
• a handful snow peas
• Scallions/green onions (chopped)
• lime (slices or wedges)
• Hot chili peppers (chopped)
• Mint leaves
• Thai basil leaves
• Cilantro
• freshly ground black pepper (to taste)

Instructions Make the broth:

1. For the pho broth, dry toast the spices (star anise, cloves, cinnamon, allspice and coriander) in a large pot under medium heat until fragrant. Add chopped lemongrass, sliced ginger, roughly chopped onion and garlic. Cover with vegetable broth and water, add whole dried shiitake mushrooms and bring to a boil under medium heat. Reduce the heat and let the broth simmer for 30 minutes.
2. When the pho broth is done, strain it through a sieve, keeping the shiitake mushrooms. Slice them and add to the soup. Add miso paste dissolved in a ladle of hot broth. Try the soup and add soy sauce to taste.

Make the vegan pho:

1. While the broth is on the stove, bring a large pot of water to a boil and cook your rice noodles as per package directions (usually about 3 minutes). Rinse them under cold water to stop the cooking process.
2. Clean them and chop mushrooms if needed. Separate out the large bok choy leaves and add them to the strained broth together with spiralized or julienned carrots.Add spinach after about 4-5 minutes and cook for 2 more minutes.

Garnish:

1. Distribute snow peas and bean sprouts among the bowls and poor the soup over them. They don’t need to be cooked.
2. Choose any (or all) of the above-mentioned garnishes and add to the bowls. Add more soy sauce and freshly ground black pepper to taste. Enjoy!

21. Thai Noodle Salad

Thai Noodle Salad with Peanut Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: 4

This Thai noodle salad is vegetables and noodles tossed in a crave-worthy peanut sauce. It’s easy to make in only 20 minutes and can be served hot or cold.

Ingredients

• 8 ounces brown rice noodles (or pad thai, soba, fettuccine, or spaghetti noodles)
• 2 large carrots, peeled and thinly sliced (about 1 cup)
• 1 red bell pepper, thinly sliced
• 1 cup thinly shredded red cabbage
• ¼ cup creamy peanut butter
• 3 tablespoons soy sauce
• 2 cloves garlic, minced
• 2 teaspoons minced fresh ginger
• 2 tablespoons sesame oil
• 1 tablespoon fresh lime juice
• 1 teaspoon Sriracha (optional, for spice)
• Cilantro
• Roasted peanuts

Instructions

1. in a small bowl, use a fork to stir together the ingredients for the sauce. Stir well, until the peanut butter is completely dissolved and the sauce is smooth (not grainy). Add water if you need to thin your sauce. Set aside.
2. cook the noodles according to their package instructions. Drain the noodles and use tongs or two forks to toss them with the sauce in a large bowl.
3. add the chopped carrots, bell pepper, and cabbage to the noodles and toss again, until everything is coated in the sauce.
4. serve warm or refrigerate for 5 minutes if you prefer your noodle salad chilled. Optionally, top with chopped cilantro and roasted peanuts.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.