I love rice and I love rice noodles, so I tend to cook a lot with them. Granted there are tons of other types of Asian noodles, I tend to cook with rice noodles most. You may have seen them in previous recipes like Coconut Tofu Noodle Bowl, Spicy Sesame Noodles, Empowered Noodle Bowl, or Spicy Peanut Noodles.
I usually use the wide rice noodles, pictured below.
The following information is from the book 101 Best Vegan Foods.
Asian noodles offer such variety and versatility you’ll never tire of them. While some, like Cantonese egg noodles, aren’t vegan, most are. Check the ingredient lists to be sure. For a change of pace, try the hearty Japanese buckwheat noodles called soba. Rice noodles or cellophane noodles are perfect for vegans who are also avoiding gluten.
Selection and Storage
For a mind-boggling selection of noodles, visit as Asian market. Chinese mein noodles (the kind in chow mein) are wheat noodles similar to pasta and a great all-purpose choice. They are sold in neat bundles or curled into nests. If wheat noodles have a golden color, they may contain eggs, so beware. Soba buckwheat noodles are beige to dark brown. Japanese somen and udon are both wheat noodles. Somen are thinner and sometimes colroed with green tea. Thicker udon noodles are often served in soups. Ramen, that staple of college dorms that come with a seasoning packet, are fried before being dried. The noodles are usually vegan friendly, but the seasoning packets may include animal products. Rice noodles are delightfully slippery and come in a range of widths. Cellophane noodles look like a bunch of tangled little nests usually packed in a plastic fishnet-type bag. They are made of bean flour and work for both vegan and gluten-free diets.
Like pasta, wheat noodles should usually be cooked in a large pot of boiling water. Consult the directions for the individual variety and check doneness before the suggested time. Rice noodles and cellophane noodles only need to be soaked in warm or hot water until they soften.
Noodles are flavor sponges, perfect for serving under a saucy stir-fry or skillet dish. Think of them as multipurpose side dishes, not just part of Asian recipes. Soba noodles are excellent in a cold salad, and a simple dish of Chinese wheat noodles flavored with ginger, green onion and garlic pairs well with grilled tofu.
- 2 cans (about 14 ounces each) vegetable broth
- 2 teaspoons minced garlic
- 1 teaspoon minced fresh ginger
- ¼ teaspoon red pepper flakes
- 1 package (16 ounces) frozen mixed vegetables
- 1 package (5 ounces) Asian curly noodles
- 3 tablespoons soy sauce
- 1 tablespoon dark sesame oil
- ¼ cup thinly sliced green onions
- Combine broth, garlic, ginger and red pepper flakes in large deep skillet. Cover and bring to a boil over high heat.
- Add vegetables and noodles to skillet; cover and return to a boil. Reduce heat to medium-low; simmer, uncovered, 5 to 6 minutes or until vegetables and noodles are tender, stirring occasionally.
- Stir in soy sauce and sesame oil; cook 3 minutes. Stir in green onions; ladle into bowls.
Source: Sources: 101 Best Vegan Foods, International Publications, Ltd., 2012, pg. 16