Craving noodles but don't feel like driving to the noodle shop and sitting amongst people during the pandemic? This quick fix recipe is for you. It's yummy and satisfying, and best of all it works with any available veggies you have on hand and takes only 15 minutes to make, all in the convenience of home. It will hit the spot and you will walk away feel noodle satisfied.
Before we get to the recipe, let me just say that eating out was a weekly occurrence for me pre-pandemic. I was good and tried to keep eating out only for weekends. I really miss sitting inside the dimly lit noodle shop by the window at 6/7pm as the sun was setting during the summer time, waiting for my noodles to be served to me with tea and a side or rice or tofu. This was my attempt to replicate that experience that I miss so much.
No one could have ever foreseen how life would change. And just like that, reality and life as previously known was snatched from us. Therefore, appreciate everyday because we just don't know when life will take an unexpected turn, sometimes for the worse. I am just hoping that this is the dark before the dawn and that in the long run, maybe things need to get bad before they can recalibrate and get good. That's my optimism talking. Sorry to digress. I'm just getting a little nostalgic and contemplative.
Easy peasy recipe down below. Sorry this site doesn't offer a jump to recipe feature otherwise I would totally have one. You're going to have to do the old fashion method and scroll.
These say vegetarian but I checked the ingredients -- they are vegan. :)
This is plant based, so vegetarian I would say, because the sugar isn't verifiably vegan. Use at your own discretion. You can buy this or something similar at the Asian market or look for that says vegan. "Chay" means vegan, vegetarian, or plant based in Vietnamese. It means without meat or animal, basically.
Boil the noodles separately for 2 minutes or pour hot broth over noodles in a bowl and wait for it to soften. Up to you. I sometimes like this method to ensure noodles don't get too soggy.
Prep Time: 15 minutes
Yields: 1 bowl of noodles
Vegan noodles -- see picture above of the packaging
Enough water to fill the bowl and cover the noodles, plus a little extra just in case
1- 2 tbsp soup seasoning -- see picture above. You can also sub with veggie broth
1/2 tsp garlic -- optional
1/2 - 1 tsp soy sauce to taste
Vinegar to taste -- maybe 1/2 tsp
Salt to taste as needed
Pepper to taste as needed
Pinch of sugar for sweetness -- optional
Tofu or choice of vegan meat. I used about a handful of tvp -- optional
Veggies of choice -- I used king sauteed oyster mushrooms, kimchi and chopped scallions
Hot sauce -- I used spicy chilli crisps
Sesame seeds - toasted
Sesame oil - just a small drizzle
Doban sauce -- totally optional and will give the broth a more deep, salty, umami flavor . You can find this at the Asian market
Make the broth: Boil some water and add the tvp (minced vegan meat) and soup seasoning . You can add salt and sugar now as well. Add the, garlic, chilli and doban sauce now or later in the bowl, it doesn't matter. Once boiling, you can put the noodles in and turn off the heat in 1-2 minutes to allow noodles to soften. Or you can just pour the hot soup over the noodles and let it soften in the bowl. Watch video above. I sometimes prefer the second method to ensure my noodles don't get too soggy.
Assemble the noodle bowl: place noodles in bowl. Add veggie toppings and broth. Top with scallions and and sesame seeds. Add chilli and doban to taste. Drizzle with a little bit of seseame oil. Keep extra chilli, doban, vinegar, garlic, salt and pepper, extra scallions nearby on the side in case you want to add more while eating.
Voila! Dim the lights for mood and pretend you're in a noodle shop at sunset. Enjoy your easy, quick noodles! :) Snap a pic for the gram and tag me @jengo.daily or #jengo.daily . Thanks for stopping by. See you next time!
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