Noodles are an important staple in any kitchen and noodle lovers will be happy to hear that as long as there is no egg used - noodles are completely vegan! And there is so much you can do with noodles: Noodle soups, noodle salads, noodles with veggies - you can go noodle for noodles!

Vegan Rice Noodle Salad With Sesame Dressing

Thanks to vermicelli noodles, this vegan rice noodle salad from  The Lazy Cat Kitchen becomes substantial enough to satisfy post-beach hunger. It’s also quite refreshing and hydrating.

Ingredients

Rice Noodle Salad

• 150 g vermicelli rice noodles
• 2 large carrots
• 1 English (long) cucumber
• a wedge of red (or any) cabbage
• 2 small spring onions, sliced thinly (both green and white parts)
• 10 g dried wakame seaweed
• 20 g pickled ginger, sliced into thin strips (optional)
• black sesame seeds, for decoration (optional)

Dressing

• 50 g / 6 tbsp white sesame seeds
• 1 tbsp  maple syrup
• 1 tbsp toasted sesame oil (for flavour)
• 1 tbsp neutral tasting oil
• 4 tsp rice vinegar or lime juice
• 4 tbsp  tamari (for GF version) or soy sauce
• 3-4 tsp hot chilli paste (I used  sambal oelek), adjust to taste
  
  

Instructions

1. Prepare vermicelli noodles according to the instructions. Mine required plunging into freshly boiled water for 2 minutes and then refreshing under a cold tap. Set aside.
   
   
2. Rehydrate wakame (if using) according to the instructions on the packet. Drain on a piece of kitchen towel to get rid of excess moisture.
   
   
3. Peel your vegetables and julienne them into thin strips . Reserve the core of the cucumber for another use as it’s too watery for the salad (it will be perfect in a smoothie). Shred the cabbage thinly.
   
   
4. Lightly roast sesame seeds on a dry frying pan. Be sure to move them around the pan a lot as they burn easily. Take them off the heat as soon as they turn golden brown and become fragrant.
   
   
5. Using a pestle and mortar, food processor or a coffee grinder grind roasted sesame seeds until most of them are crushed / ground to powder.
   
   
6. In a separate bowl, mix all the dressing ingredients together, taste and adjust spiciness to your liking. Add crushed sesame seeds and mix well.
   
   
7. Assemble the salad directly before serving (especially as wakame tends to make the salad watery after a while). Place cold noodles in a large bowl and mix the seaweed and all the vegetables through the noodles. Dot with the dressing and mix thoroughly again. Serve straight away.
   
   

Indo - Chinese Hakka Noodles

Ingredients

For the Noodles:

• 1 package of hakka noodles
• 1 large carrot, shredded or cut into thin matchsticks
• 1 bell pepper, thinly sliced
• 1 cup shredded cabbage
• 1 cup French beans, sliced
• 1 cup tofu, drained, pressed, and cubed
• 1 small onion, thinly sliced
• 3-4 green onions, sliced
• 1 teaspoon red chili flakes
• 4 tablespoons sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon vinegar
• Salt, to taste

For the Sauce:

• 4 garlic cloves
• 1-inch ginger piece, finely grated
• 1 tablespoon  Sriracha or other hot sauce
• 2 tablespoons tomato paste or ketchup
• 1 tablespoon sesame seeds
  
  

Instructions

1. To make the sauce, blend all the ingredients for the sauce in a blender until a smooth paste. Make sure that the sauce is not too runny.
   
   
2. Cook the noodles as per package directions, then drain and spread on a large plate or baking sheet with a drizzle of oil to avoid sticking together.
   
   
3. In a large wok or skillet, heat 2 tablespoons sesame oil and add the cubed tofu. Cook on medium-high heat until golden brown on all sides. Remove onto a paper towel-lined plate and set aside.
   
   
4. Wipe the wok or skillet and heat 2 tablespoons sesame oil, add chili flakes and onions. Cook on medium-high heat until the onions turn translucent. Add the ground paste and salt. Cook for 2-3 minutes or until the raw taste of the garlic disappears. Lower the heat and add soy sauce and vinegar. Mix well.
   
   
5. Increase the heat and add the bell pepper, carrot, and beans. Cook until the vegetables are crisp/tender, they should still retain their color and crunch. Add the shredded cabbage and cook for 1-2 minutes. Finally add the noodles, combine until all the ingredients are well mixed. Cook for 3-4 minutes for the flavors to mingle.
   
   
6. Sprinkle with chopped green onions and serve hot.