Who doesn’t love noodles?? Seriously though, I don’t think I know anyone out there that doesn’t love noodles. There’s something SOOO satisfying about noodles… I like them in all shapes and sizes… I like pasta, I like rice noodles, I like wheat noodles… any kind of noodles – I am on board.
Today, I have three different noodle recipes for you guys and each recipe takes only 10 MINUTES to prepare. Using simple ingredients and just a few simple steps, you can have yourself a DELICIOUS and healthy dinner ready in no time. These are PERFECT for busy people who want to just relax after a long day of work or school… or simply for anyone that’s too lazy to spend more than 10 minutes in the kitchen. No matter how much you love cooking, we ALL have these days when you just wish there could be dinner in front of you as fast as possible.
I partnered up with Thrive Market again for this video and you can get yourself an awesome deal of $60 of FREE organic groceries.. check out the video below to take advantage of the link.
10 MINUTE VEGAN NOODLE RECIPES VIDEO:
Creamy Protein-Packed Pesto Pasta
Ingredients for the pesto sauce (about 2-3 servings):
- 3 cloves garlic
- 1/2 package extra soft tofu (around 150g)
- 1/2 cup fresh basil leaves
- 1/4 cup pine nuts
- 1 cup spinach
- 1/4 cup nutritional yeast
- Juice of 1/2 lemon or lime
- 1/2 tsp salt
- 1-2 tbsp extra virgin olive oil (optional)
- Cook pasta according to instructions.
- While pasta is cooking, add all ingredients minus oil into a blender or food processor and blend until smooth.
- Slowly pour in olive oil (if you’re using) through the opening of the blender while it is still running.
- Drain pasta and mix in sauce. Heat up if desired.
Sweet Rice Noodle Salad
Ingredients (1 serving):
- Firm or extra firm tofu (however much you want…!! Maybe about 1/3 block for one serving)
- 1 serving of rice noodles (I used brown)
- Fresh vegetables of choice
- 1 tbsp powdered peanut butter or regular peanut butter
- 1 tbsp sweet chili sauce
- 1 tbsp hoisin sauce
- 1/2 tbsp coconut aminos or soy sauce
- splash of water
- Cut tofu into squares and heat a little oil on a frying pan on medium-high heat. Cook tofu on each side for a few minutes until nicely browned. This part is optional – you can use any other form of plant-based protein. I recommend adding a protein to make this a complete meal.
- Cook rice noodles according to instructions. The ones I used only took about 2 minutes in boiling water to cook.
- Once noodles are cooked, drain and rinse in cold water. Set aside.
- Chop up whatever veggies you’d like to add into your salad.
- In a small bowl, prepare the sauce by adding peanut butter or powdered peanut butter, sweet chili sauce, hoisin sauce, coconut aminos/soy sauce and a splash of water. Mix well until smooth consistency.
- In a large salad bowl, add the vegetables, noodles and most of the sauce and mix well.
- Top with tofu and drizzle the remainder of the sauce on top.
One-Pot Green Curry Noodles
- 1/4 package of noodles (2 oz)
- 1/4 cup coconut milk (regular or light)
- 1/4 cup water
- 1-2 tbsp green curry paste
- 1/2 tbsp soy sauce
- About 1-2 cups of vegetables of choice (I used broccoli, pepper and green onions)
- Handful of spinach
- For protein, I cooked up some seitan pieces
- Chopped cilantro for garnish
- If using seitan pieces, cook them according to your own preferences – I just fried them on each side for a few minutes on a frying pan with a little oil (medium-high heat). Again, I recommend adding some sort of plant-based protein to this meal to make it complete.
- In a medium-sized pot, add noodles, coconut milk, water, vegetables of choice (if you’re using spinach like me, you can add this a little later), green curry paste and soy sauce. Mix well and bring to a boil.
- Once it comes to a boil, turn down to a simmer and cover with a lid for a couple of minutes (stir occasionally) until the noodles are cooked and most of the liquid has been absorbed.
- When it’s almost done cooking, you can mix in the spinach and cover again until spinach is cooked.
- Transfer into a bowl, add seitan pieces and top with cilantro/sriracha if you prefer.