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
    rice vermicelli
  • 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)


  1. 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.
  2. Drain well and rinse under cold water for 30 seconds. Drain again.
  3. 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.
  4. Add half of the spinach and cook, tossing and stirring constantly 30 seconds.
  5. Add the remaining spinach and cook,  tossing and stirring constantly, until just wilted 1 to 2 minutes.
  6. 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.
  7. Serve warm or at room temperature, garnished with the peanuts (if using).

Per serving:

  • Calories 305
  • Protein 5g
  • Total Fat 10g
  • Sat.Fat 2g
  • Cholesterol 0mg
  • Carbohydrate 51g
  • Dietary Fiber 3g
  • Sodium 510mg

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