How to Make Vegan Rice Noodle Recipes Easy

Ginger Noodle Bowl: The Vegan Version

It starts with thin noodles, also known as thai vermicelli rice noodles (look for thin rice stick.

Recipe Summary Ginger Noodle Bowl: The Vegan Version

My favorite Asian-inspired noodle bowl just got a vegan makeover!

Ingredients | Vegan Rice Noodle Recipes Easy

2 tablespoons coconut oil

2 ½ pounds bok choy, cut into bite-sized pieces

6 cloves garlic, grated

1 (3 inch) piece fresh ginger, grated

3 cups shredded carrots

2 teaspoons Chinese five-spice powder

1 teaspoon ground cumin

12 cups vegetable broth

2 (2 ounce) packages cellophane noodles

3 cups fresh bean sprouts

5 scallions, trimmed and thinly sliced

Directions

Heat coconut oil in a large pot over medium-high heat. Add bok choy; cook and stir until wilted, 3 to 5 minutes. Stir in garlic and ginger; cook until fragrant, about 1 minute. Add carrots, five-spice powder, and cumin.

Pour vegetable broth into the pot. Bring the soup to a boil. Add noodles; reduce heat and simmer until noodles soften, about 3 minutes. Stir in bean sprouts and scallions. Remove soup from heat; let stand until flavors combine, about 5 minutes.

Info | Vegan Rice Noodle Recipes Easy

prep: 25 mins cook: 15 mins additional: 5 mins total: 45 mins Servings: 4 Yield: 4 servings

TAG : Ginger Noodle Bowl: The Vegan Version

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