Vegan Japanese-Style Rice Noodles Recipe
Though optional, chopped peanuts add extra protein and crunch to this vegan delicious rice noodle dish. Cellophane noodles can replace the rice vermicelli if desired; see Cellophane Noodles with Scallions and Chow Sauce, for the cooking Recipe.
Serves: 4 servings
- 1 (6.75 ounces) package thin rice noodles or
- 1½ tablespoons toasted (dark) sesame oil
- 1 tablespoon peanut oil
- 1 tablespoon sesame seeds
- 2 large cloves garlic, finely chopped
- 1 (9-ounce) bag fresh baby spinach
- 2 cups mung bean sprouts
- 3 tablespoons low-sodium tamari or soy
- sauce, plus additional, to taste
- 2 to 3 tablespoons finely chopped pickled ginger
- 1 tablespoon plain rice vinegar
- Salt and freshly ground black pepper, to taste
- ¼ cup chopped peanuts (optional)
- Bring a large stockpot filled with water to a boil over high heat. Remove from heat and add the rice noodles. Let stand, uncovered, stirring occasionally, until almost al dente, about 5 minutes.
- Drain well and rinse under cold water for 30 seconds. Drain again.
- In a large nonstick skillet, heat ½ tablespoon of the sesame oil and the peanut oil over medium-high heat. Add the sesame seeds and garlic; cook, stirring constantly, until fragrant, 30 to 60 seconds.
- Add half of the spinach and cook, tossing and stirring constantly 30 seconds.
- Add the remaining spinach and cook, tossing and stirring constantly, until just wilted 1 to 2 minutes.
- Reduce the heat to medium and add the rice noodles, bean sprouts, tamari sauce, ginger, vinegar, remaining 1 tablespoon sesame oil, salt, and pepper; cook, tossing and cutting through the noodles with the edge of a wide spatula until heated through, about 3 minutes.
- Serve warm or at room temperature, garnished with the peanuts (if using).
- Calories 305
- Protein 5g
- Total Fat 10g
- Sat.Fat 2g
- Cholesterol 0mg
- Carbohydrate 51g
- Dietary Fiber 3g
- Sodium 510mg