Easy Vegan Noodle Recipes (Ultra Lazy Vegan Recipes #3)

NOODLES!! I love noodles. As much as I love rice more than noodles, doesn’t mean that I don’t eat noodles just as frequently if not MORE frequently. One of the main reasons I eat noodles so often (besides the fact that they are super satisfying, comforting and tasty) is that they are so easy and quick to make. This is one of the downfalls of rice. As much as I love rice, my one complaint is that it takes too long to cook! Most of the time, I want food as fast as possible and that is why noodles make a frequent appearance on my plate/bowl.

Watch the video above to see how I made these super easy recipes… and if you want the written recipes, scroll down! 


Quick Vegan Udon Noodle Soup

Ingredients (for one serving):

  • 1.5 cups water
  • 1/4 tsp kelp powder
  • 1 tsp garlic powder
  • 1 tbsp soy sauce
  • 1 tbsp ready-to-use wakame seaweed, rinsed (optional)
  • 2 stalks green onion, chopped (more for garnish)
  • 1 package pre-cooked udon
  • Drop of toasted sesame oil (optional but recommended)
  • Handful of enoki mushrooms, washed & roots cut off (optional – you can use other kinds of mushrooms or any vegetables of choice)
  • 1/5 package smoked tofu, cut into small pieces (or any tofu or other plant-based protein)
  • Garnish options: Green onions, toasted sesame seeds, sriracha
  • Recommended side option: vegan kimchi


  1. Add water to a small pot on the stove on medium high heat.
  2. Add all ingredients into the pot and mix well.
  3. Bring everything to a boil and cook for about 3-4 minutes.
  4. Transfer into a bowl (or eat straight out of the pot… I don’t judge) and garnish however way you like – I garnished mine with green onions and toasted sesame seeds.
  5. Serve with a side of homemade vegan kimchi.


Rice Noodle Lettuce Wraps

Ingredients (for one serving): 

  • 1 serving of rice noodles
  • Sauce:
    • Juice of 1/2 lime/lemon or 1 tbsp of lemon/lime juice
    • 1-2 tbsp hoisin sauce
    • 1 tbsp peanut butter
  • Protein of choice – I used cooked beans cause I had to use them up
  • Few leaves of washed lettuce – I used romaine but I think butter lettuce is traditionally used
  • Garnish with sriracha (optional)


  1. Cook rice noodles according to instructions.
  2. Meanwhile, mix together sauce ingredients in a small bowl until well-combined.
  3. When noodles are done cooking, drain and rinse with cold water.
  4. Add protein and sauce to noodles and mix well.
  5. Place noodles evenly into lettuce leaves.
  6. Garnish with sriracha (optional) and serve!
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