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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Vegan Instant Noodles Recipe

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This recipe for Vegan Instant Noodles is from Luce Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For each serving:
1/8 pack of vermicelli rice noodles
Julienned carrots
Bean sprouts
Enoki mushrooms
Green onion sliced
Cilantro
Cubed tofu

For the broth
2 tsp vegetable bouillon (I used better than bouillon)
1 tsp miso paste (or more)
1/2 tsp sesame oil
1 tsp chilli crisp (lao gan ma)
Directions:
Directions:
1) Place all the ingredients in a heat proof glass container and store in fridge.
2) When ready to eat, add boiling hot water ~2 cups and cover and let sit for 10 minutes.
3) Stir really well to make sure all the miso is dissolved and enjoy!

Tip:
A. I recommend making one serving and adjusting the broth ingredients to your taste to make sure it has enough flavour for you. I eat things a little spicier/saltier/flavourful than most people so I reduced the broth measurements, but add more if you like!

B. Make sure to use very thin vegetables so they can cook in the hot water. Ratio of vegetables:noodles:tofu is up to you.
Personal Notes:
Personal Notes:
OP by eatwithreen

 

 

 

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