Brown Girl Vegan

Category: Noodles

  • Spicy Miso Pasta with 5-Spice Tofu Crumble

    Spicy Miso Pasta with 5-Spice Tofu Crumble

    This asian-fusion creamy, umami and spicy pasta dish is the perfect easy meal, topped with an easy 5-spice crispy tofu crumble.

    This spicy miso linguine is a delectable fusion dish that brings together the flavours of umami from the miso paste with the comfort of Italian pasta and an added kick with sambal. It pairs perfectly with a roasted 5-spice tofu crumble for that perfect bite.

    What’s more is that this pasta dish contains 23 grams of protein as we’ll be using two types of tofu in the recipe: extra firm tofu for the crumble and silken tofu for the miso sauce.

    This is one of my go-to favourite recipes to make as it’s packed with flavour and can be put together in 30 minutes with an easy pasta sauce made in a blender.

    Ingredients You Need

    • tofu – we need both extra firm and soft silken tofu varieties for this dish. Just a block of each would do!
    • spicy condiments – chili oil and sambal chili paste add a lot of flavour to this dish!
    • aromatics – scallions and garlic powder (substitute with coriander and hing for alliums-free version)
    • condiments – light soy sauce, dark soy sauce, rice wine vinegar
    • seasoning – mushroom seasoning or vegan stock powder, 5-spice, salt
    • vegetables – shimeji mushrooms

    This recipe is gluten free if you substitute soy sauces with gluten free options and if you ensure the seasonings and stock powder is free of what and gluten free as well.

    Use a gluten free pasta like a brown rice version for similar taste and texture!

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    5 from 1 vote

    Spicy Miso Pasta with 5-Spice Tofu Crumble

    This asian-fusion creamy, umami and spicy pasta dish is the perfect easy meal, topped with an easy 5-spice crispy tofu crumble.
    Prep Time20 minutes
    Cook Time10 minutes
    Total Time30 minutes
    Course: Main Course
    Cuisine: Asian, Fusion
    Keyword: pasta recipes, tofu, tofu recipes
    Servings: 2

    Ingredients

    5-spice Tofu Crumble

    • 200g extra firm tofu
    • 1/2 tbsp chili flavoured oil sub chili oil / sesame oil
    • pinch hing sub 1 tsp garlic powder
    • 1/2 tsp 5-spice powder
    • 1/2 tbsp light soy sauce
    • 1 tsp dark soy sauce
    • 1 tsp rice wine vinegar
    • 1 tsp sambal or chili paste
    • more olive oil to get it crispy

    Spicy Miso Pasta

    • 150 g silken tofu
    • 1 tbsp miso paste
    • 1-2 tsp sambal or chili paste
    • 1 tsp rice wine vinegar
    • 1 tsp mushroom seasoning
    • 1/2 tsp salt
    • 1/2 cup pasta water to blend
    • 2 servings pasta about 100g dry pasta
    • 1 cup shimeji mushrooms
    • 2 stalks scallions

    Instructions

    • Drain excess water from your tofu and crumble it. Add chili oil to a pan and add the crumbled tofu.
    • Add all your sauces and seasoning and pan fry until crispy. Add more oil if needed.
    • Boil pasta according to package instructions. I used linguine!
    • To a blender, add silken tofu, miso pasta, sambal, rice wine vinegar, mushroom seasoning, pasta water and blend until smooth.
    • To a pan, add shimeji mushrooms and saute until cooked. Chop up and add the white part of scallions.
    • Add in your pasta, sauce and more pasta water if required. Cook for a few minutes.
    • Serve creamy pasta with 5-spice tofu crumble and chopped spring onions. Enjoy!
  • Easy Vegan Ban Mian (Mushroom Broth Noodles)

    Easy Vegan Ban Mian (Mushroom Broth Noodles)

    This Vegan Ban Mian is a simple noodle dish, engulfed in a fragrant mushroom broth and topped with shitake mushrooms, greens, plant based mince with a dollop of chili oil.

    Ban Mian is a popular Chinese noodle dish in Singapore and stalls specialising in good Ban Mian are characterised by snaking queues. They consist of handmade noodles served with a comforting and fragrant broth – they are flat and thin making it a fun experience slurping them while eating (if you don’t find that annoying!)

    The name banmian (board/block noodle) came from the Hakka method of cutting the noodle into straight shapes using a wooden block as a ruler! In Hokkien, it was called Mee-Hoon-Kueh which is also a popular soup dish in Singapore and the noodles a short but thick and chewy. I only had tried them recently with a suggestion by my friend and they were so so good! Now I have them every time I visit Fortune Centre (which is vegetarian haven in Singapore!)

    Traditionally, the noodles have egg in them and they are served in a broth flavoured with vegetables and often, meat. They are topped with leafy vegetables, minced pork and dried anchovies. This vegan version however, is a very similar version but most of the umaminess comes from mushrooms!

    There is also a dry version of this: Chili Pan Mee that was invented in Kuala Lumpur. This version is served with similar ingredients except it is dry and is tossed with a chili paste and is served with a dollop of sambal.

    What Do I Need?

    • textured vegetable protein or any plant-based mince (OMNI Foods or Meat Zero are great options!)
    • sesame oil – this is a pantry staple and it adds so much flavour to many asian dishes!
    • shaoxing wine – you can sub this with rice wine vinegar or regular vinegar.
    • white pepper – this is also key to this dish, it varies slightly from black pepper.
    • garlic – sub with hing if you don’t take garlic
    • kombu dashi & mushroom seasoning – to add umaminess, you can add either or both!
    • shitake mushrooms – strongest in terms of elevating the broth flavour
    • ban mian noodles – these might be hard to source but the best place to look for them would be asian supermarkets! If not you can easily substitute them with ramen, udon or rice noodles!

    Gluten free substitution: Swap out soy sauce for tamari or gluten free soy sauce.

    Allium free substitution: Swap out garlic for hing.

    Print Recipe

    Easy Vegan Ban Mian

    This Vegan Ban Mian is a simple noodle dish, engulfed in a fragrant mushroom broth and topped with shitake mushrooms, greens, plant based mince with a dollop of chili oil.
    Prep Time5 minutes
    Cook Time15 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Chinese, Singaporean
    Keyword: noodles
    Servings: 2

    Ingredients

    Mince

    • 1/2 cup TVP or 1 packet of plant based mince
    • 1 tbsp sesame oil
    • 1/4 tsp ground white pepper
    • 1 tbsp shaoxing wine
    • 1/2 tsp salt
    • 1/2 tsp sweetener
    • 2 tsp corn starch (optional)

    Mushroom Broth

    • 4 cups water
    • 2 cloves garlic, smashed
    • 1 tsp kombu dashi
    • 1 tsp mushroom seasoning
    • 4-5 shitake mushrooms fresh or dried
    • 1 tbsp light soy sauce

    To serve

    • bunch bok choy or leafy greens
    • chili oil or sambal

    Instructions

    • Add sesame oil to a wok or pan. Saute your plant based mince or soaked TVP for a minute. Add all the other ingredients, including corn starch and saute until fully cooked and crispy. Set aside.
    • In that same pan, add water, garlic, shitake mushrooms, kombu dashi, mushroom seasoning, soy sauce and bring to a boil. Simmer for 5 minutes.
    • As it's simmering, boil your noodles of choice according to package instructions. My dried Ban Mian took about 3 minutes to cook!
    • Blanch your greens in the mushroom broth for a minute and take them out.
    • Serve noodles in a bowl, pour over the broth and garnish with sliced shitake mushrooms, greens, fried mince and chili oil.

  • Mee Bakso (Indonesian Meatball & Noodle Soup)

    Mee Bakso (Indonesian Meatball & Noodle Soup)

    This herby ‘beef’ meatball and noodle soup, originating in Indonesia is comfort food at its finest – and it is super simple to make!

    This popular street food dish is very popular and apparently, it is said to have originated from China. The soup is made from herbs, and plant based meat balls, along with some greens and red chili. You can even garnish with some sambal and extra kecap manis for more flavours.

    What You Need to Make This

    • noodles – rice vermicelli noodles (gluten free option) or vegan yellow noodles
    • vegan mince – I used plant based mince by Meat Zero. You can also use textured vegetable protein (TVP) or soy protein chunks. Just rehydrate them in hot water before blending them.
    • beef boullion cube – great for that ‘beefy’ aromatic flavour
    • seasonings – white pepper, onion powder, garlic powder
    • broth – ginger, spring onion, celery, star anise, cardamom, cinnamon
    • greens – any asian greens work, like bok choy, kai lan etc.
    • garnish – red chili, sambal, kecap manis
    Print Recipe

    Mee Bakso (Indonesian Beef Meatball Noodle Soup)

    This herby 'beef' meatball and noodle soup, originating in Indonesia is comfort food at its finest – and it is super simple to make!
    Cook Time30 minutes
    Total Time30 minutes
    Course: Main Course
    Cuisine: Indonesian
    Keyword: noodles, soup
    Servings: 2

    Ingredients

    Vegan Meatballs

    • 220 g plant based mince (sub soy protein or TVP)
    • 1/2 cup coriander (packed)
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1/4 tsp white pepper
    • 1/2 tsp salt

    Bakso Soup

    • 3.5 cups water
    • 1 star anise
    • 3 cardamom pods
    • 1 cinnamon stick
    • 3 stalks celery 10cm long
    • 1/2 cup spring onions
    • thumbsize ginger
    • 1 tsp brown sugar
    • 1/4 tsp white pepper

    Garnish

    • sliced red chilies
    • handful of greens
    • sambal
    • kecap manis

    Instructions

    • Preheat oven to 200C.
    • In a food processor, combine plant based meat, coriander, onion powder, garlic powder, white pepper and salt.
    • Shape them into small meatballs and spray some olive on top. Bake for 15 minutes, flipping them halfway.
    • Slice your ginger into thin slices. Cut your spring onions and celery into sizeable pieces as well.
    • Add water to a pot, along with the spices – star anise, cardamom, cinnamon, ginger, celery, spring onion and beef boullion cube. Bring them to a boil.
    • Boil for about 10 minutes with the lid closed. Then, add white pepper, sugar, and salt.
    • Blanch noodles in hot water for a minute or two. Serve noodles with meatballs, soup, greens and chillies.
  • Vegan Bun Bo Hue Chay (Spicy Vietnamese Beef Noodle Soup) 

    Vegan Bun Bo Hue Chay (Spicy Vietnamese Beef Noodle Soup) 

    A vegan take on the classic spicy beef noodle soup, this dish is slow cooked with vegetables, fragrant lemongrass and topped with a spicy vietnamese sate sauce.

    As someone who has lived in Singapore her whole life, I am always exploring every dish I have ever tasted to make it vegan since the food scene is so diverse here! However, I have never had beef noodles in my entire life because I’m a Hindu so I could always smell it when I walked past famous boat noodle places that everyone raves about.

    I took it as a sign to recreate a vegan version of this soup after tasting it at a Vietnamese Restaurant that was fully vegan. This soup is filled with aromatics and packed with so much flavour.

    What do I Need To Make This?

    This recipe requires quite a number of ingredients but if you don’t have them, there are many substitutes! Simply leave a comment below and I’ll get back to you as soon as possible!

    • vegetables for the fresh broth – carrots, pineapples, white radish, dried shitake mushrooms.
    • vegan beef stock powder – for that beef-y flavour. Or you can substitute it with a vegan beef bouillon cube).
    • kombu dashi powder
    • vegan fish sauce
    • lemongrass tops (green part) – I used the stalks to make my vietnamese sate sauce.
    • young jackfruit – I used this a ‘beef’ substitute but you can also use shitake, button or portobello mushrooms.
    • dark soy sauce – this was simply to flavour the jackfruit.

    • protein – I fried some extra firm tofu for a delicious topping option.
    • garnish – coriander and mint leaves work really well.
    • noodles – get dried thick round rice noodles. You should be able to find them in asian supermarkets.

    Some Notes:

    The rice vermicelli noodles I got were too thin, generally they are slightly thicker and chewier for this dish.

    You can keep the sate sauce in the fridge for up to a week (not longer since it’s made with fresh spices).

    Traditionally, you also use annatto seeds, but I couldn’t find one near me so I omitted it. However, you can add 1 tsp of seeds if you are able to find them for a more authentic flavour.

    This recipe can easily be made gluten free too! Substitute soy sauces with gluten free soy sauce or tamari. Ensure the beef stock you use is gluten free too.

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    Vegan Bun Bo Hue Chay (Spicy Vietnamese Beef Noodle Soup) 

    A vegan take on the classic spicy beef noodle soup, this dish is slow cooked with vegetables, fragrant lemongrass and topped with a spicy vietnamese sate sauce.
    Prep Time2 hours
    Cook Time30 minutes
    Total Time2 hours 30 minutes
    Course: Main Course
    Cuisine: Vietnamese
    Keyword: sauce, soup, tofu recipes
    Servings: 4

    Ingredients

    Vegan 'Beef' Soup

    • 2 medium carrots
    • 1 cup pineapple diced
    • 1/2 large white radish
    • 1 cup dried shitake mushrooms
    • 10 cups water
    • 1 tbsp vegan beef stock powder (or 1 vegan beef boullion cube)
    • 2 tsp kombu dashi powder
    • 2 tsp vegan fish sauce
    • 5 lemongrass tops (green part)
    • 1/4 tsp black pepper
    • 1 tsp sugar
    • 1 can young jackfruit
    • 2 tsp vegan beef stock powder
    • 2 tsp dark soy sauce

    Toppings

    • 200 g extra firm tofu
    • 1/2 tbsp soy sauce
    • 4 tbsp vietnamese sate sauce
    • coriander
    • 4 servings dried rice noodles

    Vietnamese Sate Sauce

    • 4 lemongrass stalks (1/2 cup chopped lemongrass)
    • 2 large red chillies
    • 1 tsp garlic powder
    • 2 tsp onion powder
    • 1 tsp sugar
    • 1 tsp vegan fish sauce
    • 1 tsp soy sauce
    • salt (as per required)

    Instructions

    • Add water to a boiling pot. Add radish, carrots, diced pineapples and lemongrass tops.
    • Wash the dried shitake mushrooms thoroughly. Then add the mushrooms to the broth.
    • Add beef stock powder, kombu dashi stock, black pepper, vegan fish sauce and sugar. Cover with a lid and simmer on low for 2 hours.
    • Add some oil to pan – and add your jackfruit. Then add your vegan beef stock powder, dark soy sauce and stir fry until the jackfruit becomes brown on both sides.
    • Transfer the jackfruit to the beef stock. Continue simmering.
    • To the pan, add some olive oil and pan fry slices of tofu. You can also bake or air fry them until crispy.
    • Once done, add soy sauce and 1 tbsp vietnamese sate sauce and give it a good mix.
    • Boil the noodles according to package instructions, drain and rinse with cold water. `
    • To a bowl, add your noodles, 3-4 large scoops of the broth. Top with fried tofu and drizzle with 3 tbsp sate sauce. Garnish with coriander and serve!

    Vietnamese Sate Sauce

    • Add the oil to a pan and wait for it to heat up.
    • Chop lemongrass and chili finely. Add them to the oil, they should be sizzling. Add some salt.
    • Lower the heat and continue frying until they start browning slightly. Add your aromatics like garlic powder, onion powder, sugar and give it a good mix.
    • Lastly, add vegan fish sauce and soy sauce. Give it a good mix, let it cool down and transfer to an air-tight container.
  • Chili Oil Noodles with Crumbled Tofu

    Chili Oil Noodles with Crumbled Tofu

    These takeout style Chili Oil Noodles are game changing for busy weekday nights! Topped with crumbled tofu, scallions and vegetables of your choice, this is the perfect quick noodle recipe.

    If you’re craving something easy, delicious and quick, these Chili Oil Noodles with my 5-minute Homemade Chili Oil recipe is the perfect weeknight dinner. These noodles are saucey, spicy and is topped with crumbled tofu, greens and scallions. The best part? The recipe comes together in JUST 15 minutes!

    The secret of these noodles really lies in the chili oil and the spice level depends on the type of chili flakes you use. You also have to use other ingredients like soy sauce, rice wine vinegar, maple syrup to bring out the flavour.

    I also like adding crumbled tofu and I seasoned it with 5-spice powder, rice wine vinegar, soy sauce and garlic powder – this makes it so much more flavourful!

    Print Recipe

    Chili Oil Noodles with Crumbled Tofu

    These takeout style Chili Oil Noodles are game changing for busy weekday nights! Topped with crumbled tofu, scallions and vegetables of your choice, this is the perfect quick noodle recipe.
    Prep Time10 minutes
    Cook Time5 minutes
    Total Time15 minutes
    Course: Main Course
    Cuisine: Asian, Chinese, Fusion
    Keyword: chili oil, noodles
    Servings: 1

    Ingredients

    • 1 serving ramen noodles
    • 2 tbsp chili oil
    • 1 tsp dark soy sauce
    • 1 tsp light soy sauce
    • 1 tsp rice wine vinegar
    • 1 tsp maple syrup

    Spiced Crumbled Tofu

    • 150 g extra firm tofu
    • 1/2 tsp 5-spice powder
    • 1 tsp rice wine vinegar
    • 1 tsp soy sauce
    • 1 tsp vegan oyster sauce
    • 1 tsp garlic powder
    • salt (if necessary)
    • oil for frying

    Instructions

    • Cook the noodles according to package instructions. Remember to save some noodle water. Drain and rinse with cold water.
    • Add some oil to a pan. Add your crumbled tofu and fry for a few minutes. Then add 5-spice, soy sauce, vinegar, garlic powder and give it a good mix.
    • Stir fry until it becomes crispy. Add salt if required.
    • To a bowl, add chili oil, soy sauces, rice wine vinegar, maple syrup and your cooked noodles. Mix it well and add some noodle water if required.
    • Top the noodles with crumbled tofu and scallions. Serve!
  • 10-min Spicy Sesame Noodles

    10-min Spicy Sesame Noodles

    If you’re looking for yet another easy noodle recipe, these spicy sesame noodles are the best for week night dinners and meal prep. It’s also vegan AND gluten free.

    These simple sesame noodles is really a simple dish that uses only pantry staples. It also made me realize that we are always finding ways to simplify what we eat because firstly:

    1. We are always pressed for time.

    Whether it’s going to work everyday or managing your workload with family commitments or simply because we fall prey to the hustle culture that we tend to ignore what our body needs to function and give us an optimal amount of energy. Eating a simple home cooked meal always hits the spot!

    2. More ingredients = more expensive!

    Okay, I’m definitely someone who spends on groceries because well…I do lots of recipe testing! But if a meal can be made with staple ingredients and I don’t have to go out of the way to get an important ingredients that the dish just won’t taste good without, I’m happy.

    For this recipe, feel free to add on any vegetables or protein for a more balanced meal and for it to be extra filling. I find that having plain ramen noodles in your pantry really helps when you find yourself too tired to cook. I also make sure the ramen noodles don’t contain any preservatives and are made with wheat flour, water, salt only.

    Pantry Staples You Need

    This recipe is really pantry friendly. If you cook Asian recipes often, you must have these ingredients already.

    Here are some staples I use for many dishes:

    • Soy Sauce (Gluten Free Options below)
    • Vegetarian Mushroom Sauce (Substitute for Oyster Sauce) – not needed for this recipe though!
    • Rice Wine Vinegar / Mirin / White Vinegar
    • Chinese Sesame Paste or Tahini
    • Toasted Sesame Oil
    • Toasted Sesame Seeds
    • Spring Onions
    • Chili Oil

    Gluten Free Option

    For a gluten free option, swap out regular wheat-based ramen for brown rice ramen or rice noodles.

    Remember to use a gluten free alternative to soy sauce, such as a gluten free version. The rest of the ingredients are naturally gluten free.

    I really like the ones below by Lee Kum Kee and Kikkoman. I have also attached the images of other gluten free soy sauce alternatives like Tamari and Coconut Aminos below. You can get them at Amazon or your local Asian grocery store.

    Lee Kum Kee Gluten Free Soy Sauce | Image Credits to Fairprice Online
    Meridian Tamari Soya Sauce
    Coconut Secret Coconut Aminos

    Print Recipe

    10-min Spicy Sesame Noodles

    If you're looking for yet another easy noodle recipe, these spicy sesame noodles are the best for week night dinners and meal prep. It's also vegan AND gluten free.
    Prep Time5 minutes
    Cook Time5 minutes
    Total Time10 minutes
    Course: Main Course
    Cuisine: Asian, Fusion
    Keyword: chinese, noodles, sesame
    Servings: 1

    Ingredients

    • 1 tbsp sesame paste (or tahini)
    • 1 tsp mirin
    • 1/2 tbsp gluten free soy sauce
    • 2 tsp chili oil
    • 1 tsp maple syrup
    • 1/3 cup noodle water
    • 1 serving ramen noodles

    Garnish

    • spring onions
    • white sesame seeds
    • black sesame seeds
    • more chili oil

    Instructions

    • Boil ramen according to package instructions, drain and SAVE the noodle water.
    • Rinse the noodles in cold water to ensure the noodles don't stick to one another while you're preparing the sauce.
    • Combine sesame paste, mirin, soy sauce, chili oil, maple syrup and noodle water until it forms a smooth paste. Add more starchy noodle water if required.
    • Add the noodles to the sesame sauce, give it a good mix and garnish with spring onions and sesame seeds.
  • Vegan Spicy Shoyu Ramen with Chashu

    Vegan Spicy Shoyu Ramen with Chashu

    This spicy ramen broth is so simple to make, and is complemented by Japanese Chashu made with firm tofu. Vegan and gluten free!

    Shoyu Ramen with Vegan ‘Chashu’

    If you are craving a soupy ramen dish, this one is your go-to. It has a spicy flavours, flavourful tofu Chashu and steamed green vegetables to balance it all out. But first…

    What is Cha-shu?

    The meat in ramen (most often pork) is called called “Chashu” or “Cha Shu” – it is either grilled or fried and is juicy perfection.

    How to Make Vegan Chashu

    Even before I went vegan, I’ve never tried Chashu that often but the times I tried it, it was beautifully cooked. The way to cook the actual meat is quite complicated but with this vegan version, all it needs is some marination.

    Is this Complicated to Make?

    Not at all! It definitely requires a little more time than some of my other noodle recipes, but it’s so worth putting in the time for this one.

    The process is simple: marinate some extra firm tofu in the sauces, make the broth, noodles and tenderise the tofu to perfection.

    What Ingredients Do I Need?

    Growing up in an Asian community, I can get fresh tofu readily where I live. But they tend to be on the softer side so it doesn’t require much tenderisation. However, if you’re getting extra firm tofu from the store, it would be better to marinate your tofu for a little longer.

    You can easily make this gluten free too!

    Some flavours you can expect with this dish are:

    • Spice – comes from the hot bean paste and chili oil when garnishing.
    • Salt, acidity – soy sauce & mirin
    • Smokiness – liquid smoke (this was such an amazing investment – and it’s not that costly either!)
    • Fragrance – sesame oil

    You can use any noodles you’d like and can easily make this dish gluten free with gluten free soy sauce or tamari, liquid aminos. I used regular white vegan ramen noodles.

    Print Recipe

    Vegan Spicy Shoyu Ramen with Chashu

    This spicy ramen broth is so simple to make, and is complemented by Japanese Chashu made with firm tofu. Vegan and gluten free!
    Prep Time30 minutes
    Cook Time10 minutes
    Total Time40 minutes
    Course: Main Course
    Cuisine: Asian, Fusion
    Keyword: japanese, japanese recipes, ramen
    Servings: 2

    Ingredients

    Vegan 'ChaShu'

    • 200 g extra firm tofu
    • 2 tsp mirin
    • 2 tsp gluten free light soy sauce
    • 1/4 tsp liquid smoke
    • 1 tsp maple syrup
    • oil for frying

    Shoyu Ramen

    • 2 servings noodles
    • 1 tbsp sesame oil
    • 1/2 tbsp minced ginger
    • 3 cups water
    • 1 tsp hot bean paste
    • 1/2 tbsp gluten free soy sauce
    • 1 tsp mirin

    Garnish

    • kailan or bok choy
    • toasted sesame seeds
    • chili oil (la-yu)
    • chopped scallions
    • roasted nori sheets

    Instructions

    • Slice your tofu horizontally about 0.5cm thick. Use a glass or mould to cut out a circle. You should get about 4 to 5 circle slices.
    • You can use the rest of the tofu to make a scramble or tofu chorizo.
    • In a bowl, combine mirin, soy sauce, liquid smoke, maple syrup and marinate your tofu slices for 15 to 20 minutes.
    • Prepare your broth. Add some sesame oil to a pot and saute the ginger. Add water, hot bean paste, soy sauce and mirin.
    • Stir until well combined. Bring to a boil and simmer for 5 minutes.
    • Meanwhile, boil your noodles according to package instructions and drain.
    • Fry your tofu until crispy on both sides for a few minutes. Add the remaining marinade to the tofu to get a sticky, saucy texture.
    • Add noodles to a bowl, pour in broth, assemble vegetables, chashu and the garnish of your choice. Serve hot!
  • Spicy Mayo Korean Ramen

    Spicy Mayo Korean Ramen

    This 5-ingredient combination of vegan mayo, korean ramen seasoning, spices and oat milk come together so well and taste amazing! You NEED to try this.

    This Spicy Mayo Ramen Hack was popularized on Tiktok and of course, I had to make it vegan! The original hack compares itself to ‘carbonara’ by using raw eggs but we’re omitting that for obvious reasons.

    This delicious instant ramen recipes comes together in just 10 MINUTES and can be made using pantry staples: spicy instant ramen, vegan mayo, some extra spices and oat milk.

    Spicy ramen works best for this recipe but you can use other flavours as well – you also have to make sure it’s vegan. I use Shin Ramyun which is vegan but do note that it’s may not be allergen friendly. The ingredient list itself does not contain any animal products, eggs or milk.

    Where did this idea even come from?

    Adding mayo to ramen is actually a Japanese trick to make the ramen soup creamy and silky.

    This trend is ABSOLUTELY worth trying!

    The original creator was a popular YouTuber named Harapeko Grizzly (はらぺこグリズリー) from Japan but it was later discovered by other creators on socials. Thanks to this, the recipe went viral but this is a trend absolutely WORTH trying! And it doesn’t matter if you’re vegan or vegetarian, this recipe still brings out the same amazing taste as the original hack.

    Pantry Staple Ingredients Only

    Here’s what you need for this brilliant hack:

    • Instant Ramen Noodles – I used Shin Ramyun. Spicy noodles work great, you can control the amount of seasoning you add depending on your spice tolerance.

    There was a lot of confusion around whether Shin Ramen is vegan — there is vegan certified one you can find here. From what I have seen, the regular Shin Ramen noodles sold in the US is NOT vegan and contains beef. The ones sold in Australia, UK and some stores in Asia seem to be vegan. Do double check before purchasing just in case!

    • Vegan Mayo – I used vegan kewpie mayo. Yes they have those! There’s also one by Heinz which is great.
    • Spices – garlic powder, seasoning packet, black pepper
    • Oat Milk
    • Garnishes!

    If you’re gluten free, you can try this with gluten free ramen.

    Print Recipe

    Spicy Mayo Korean Ramen

    This 5-ingredient combination of vegan mayo, korean ramen seasoning, spices and oat milk come together so well and taste amazing! You NEED to try this.
    Prep Time5 minutes
    Cook Time5 minutes
    Total Time10 minutes
    Course: Main Course
    Cuisine: Asian, Fusion
    Keyword: noodles, ramen
    Servings: 1

    Ingredients

    • 1 packet Instant Ramen Noodles (with seasoning packets)
    • 1 tsp garlic powder
    • 1 tbsp vegan mayo
    • 1/2 cup oat milk
    • noodle water

    Garnish

    • spring onions
    • toasted sesame seeds
    • roasted nori flakes

    Instructions

    • Cook the instant ramen noodles according to the packet instructions. Drain the noodles and save the noodle water.
    • Add the seasoning, garlic powder, vegan mayo into a bowl. Add some noodle water and mix. Add in your oat milk and mix well with chopsticks.
    • Add the noodles back in and mix well. Garnish with toasted sesame seeds, spring onions and nori flakes.
    • For a protein source, you could add some tofu or tempeh!

  • Vegan Laksa

    Vegan Laksa

    This rice noodle laksa dish drenched in a spicy, flavourful coconut curry is an Asian delicacy that’s truly addictive! It’s vegan AND gluten free.

    This spicy noodle dish always reminds me that asian food is like a melting pot of different cultures. The ingredients used are so similar to other curries, yet depth and type of flavours are so different.

    Vegan Curry Laksa

    Laksa is native to Malaysian & Singaporean cuisines so you can easily get this dish here. However, it’s slightly more challenging to find a vegan version of this dish. This is because the traditional version contains shrimp paste so in this recipe, we veganized it very easily by omitting it!

    Thank you for Anh who created this amazing recipe with me – for authentic asian and vietnamese recipes, go to Veggie Anh!

    For recipes similar to this, you can check out my Thai Coconut Curry Chickpea Ramen, Vegan Kimchi Stew with Ramen, & Vegan Creamy Miso Ramen.

    I can’t find all the ingredients in my grocery store…what do I do?

    While I do recommend making the Laksa paste from scratch, for an easier foolproof version, use store bought Laksa Paste. I love this vegan, gluten free and organic one by Mekhala’s Living. You just need to use 2-3 tablespoons for immense flavour (not an affiliate – I’ve tried and tested this brand on my own accord).

    This laksa is vegan, gluten free and nut free!

    Is Laksa gluten free?

    It absolutely is! Made with whole spices, vegetables, coconut milk and rice noodles, this dish is free from nuts and gluten. If you want to make this soy free, omit the tofu puffs, soy sauce. You don’t need any replacement for this but if you prefer to add a protein – you can always add a soy-free plant based meat alternative.

    Print Recipe

    Vegan Laksa

    This rice noodle dish drenched in a spicy, flavourful coconut curry is an Asian delicacy that's truly addictive! Vegan AND gluten free.
    Prep Time20 minutes
    Cook Time20 minutes
    Total Time40 minutes
    Course: Main Course
    Cuisine: Asian, Malaysian, Singaporean
    Keyword: curry, laksa, noodles
    Servings: 3

    Equipment

    • 1 High Speed Blender
    • 1 pot or pan
    • 1 Chopping Board
    • 1 knife

    Ingredients

    Laksa Paste

    • 4 shallots
    • 4 garlic cloves
    • 3 lemongrass (white part only with purple insides)
    • 6 kaffir lime leaves
    • thumb sized galangal
    • 1 tsp lime zest
    • 3 dried red chili
    • 1 tsp coriander powder
    • 1/2 tsp cumin powder
    • 1 tsp chili powder
    • 1 tsp turmeric

    Laksa

    • 1 tbsp oil
    • 400 ml coconut milk
    • 500 ml water
    • lime juice
    • salt
    • pepper
    • 1/2 tbsp gluten free soy sauce

    Toppings

    • 3 servings thick rice vermicelli noodles
    • bok choy
    • tofu puffs
    • beansprouts
    • sliced red chili
    • coriander

    Instructions

    • Slice the ends of the lemongrass until you no longer see a purple tint on the insides.
    • De-seed the dried red chilies. Soak them in hot water for about 10 minutes. Alternatively, you can boil them for a few minutes.
    • Add the ingredients needed for the paste into a blender. You can chop them up into smaller pieces for easier blending or you can blend them whole. When adding the kaffir lime leaves, tear them into half along the stem to enhance the aroma.
    • Add some oil to pan. Add the curry paste and saute until fragrant (one way to identify this is to see if the oil you added is coming to the top of the paste).
    • Add water, coconut milk and mix well. Add soy sauce, salt and pepper as needed. Bring to a boil.
    • Add your tofu puffs and bok choy. Cook them for a few minutes until the bok choy or greens are bright green. Turn off the heat.
    • Cook your rice noodles according to the packaging instructions.
    • Assemble the noodles in a bowl, add your laksa broth and top with beansprouts, coriander and red chili.

    Notes

    Substitutes: 
    1. You can use any type of noodles for this dish, but I recommend white rice noodles if you want a more authentic taste of the overall flavours of laksa. 
    2. You can omit shallots and garlic if you avoid alliums. You can also add 1/2 tbsp onion and garlic powder for a more gut friendly alternative. 
    3. You can use fresh thai red chillies instead of dried red chilis.
    4. You can replace chili powder with paprika or chili flakes.
     
  • Vegan Jjajangmyeon (Korean Black Bean Noodles)

    Vegan Jjajangmyeon (Korean Black Bean Noodles)

    These Korean Noodles are thick, chewy, drenched in a comforting black bean sauce and topped with fresh cucumbers. You can make this in less than 30 minutes!

    Have you ever tried these less-heard-of Korean Black Bean Noodles? They are super comforting and are made easily if you’re able to find the right ingredients.

    These noodles are made with a salted black bean paste (called chunjang), diced meat and vegetables. I first had this dish at a Korean vegetarian restaurant called The Boneless Kitchen and it was a really good noodle dish. The chewiness of the noodles paired perfectly with the thick luscious black bean sauce.

    What do I need for this recipe?

    The most important thing you need in chunjang, the salted black bean paste. This can be hard to find, but you should be able to spot them as Korean Marts or Asian stores. This is the exact brand of paste I used:

    Chinese Black Bean Paste for Jjangmyeon

    You would need either a protein substitute like minced plant-based meat or crumbled tofu as well as vegetables. The vegetables that are mostly commonly use are zucchini, potatoes, and carrots.

    Ingredients I used:

    • Jajangmyeon Noodles – I used frozen ones. You can also use ramen, udon or knife-cut noodles.
    • Chunjang Paste – salted black soybean paste. You can find this in korean marts and they generally tend to be vegan (double check still!)
    • Aromatics – white onion
    • Vegetables – diced potatoes, zucchini, cabbage
    • Protein – extra firm tofu or plant-based substitute

    Unfortunately, I have not found a gluten-free black bean paste, so this recipe cannot be made gluten free.

    Allium free substitutions: Omit white onion.

    Print Recipe
    2 from 1 vote

    Vegan Jjajangmyeon (Korean Black Bean Noodles)

    These Korean Noodles are thick, chewy, drenched in a comforting black bean sauce and topped with fresh cucumbers. You can make this in less than 30 minutes!
    Prep Time10 minutes
    Cook Time15 minutes
    Total Time25 minutes
    Course: Main Course
    Cuisine: Korean
    Keyword: noodles
    Servings: 2

    Ingredients

    • 2 servings fresh or frozen vegan jajangmyeon (udon/knife cut)
    • 1/2 white onion
    • 1/2 cup chopped cabbage
    • 1/4 cup chopped zucchini (boiled)
    • 1/2 cup diced shitake mushrooms
    • 2.5 tbsp chunjang (black bean paste)
    • 1 tbsp vegan oyster sauce
    • 1 tbsp sesame oil
    • 1 tsp sweetener agave / maple syrup
    • 1 cup water
    • 1/2 tbsp corn starch + 1/4 cup water

    Fried Tofu

    • 150 g extra firm tofu
    • olive oil for frying
    • 1/2 tsp minced ginger
    • 1/2 tbsp soy sauce
    • 1 tbsp rice wine vinegar
    • salt if needed

    Garnish

    • julienned cucumber
    • toasted sesame seeds

    Instructions

    • Dice your vegetables – onion, cabbage and zucchini into small pieces. Cut up your tofu into small cubes.
    • Add tofu to a pan with olive oil and fry until golden brown and crispy. You can also do this in an air fryer. Air fry at 200°C for 10 minutes, shaking the basket or flipping the tofu halfway through to ensure even crisping.
    • Add soy sauce, rice wine vinegar, and minced ginger. Saute the tofu together. Push them aside.
    • Add sesame oil to the other half of the pan. Add white onion and saute. Mix all ingredients together, add zucchini, shitake mushrooms, and lastly cabbage. Saute for 3-4 minutes until half cooked.
    • Add in black bean paste, vegan oyster sauce, sweetener, mix well and add a cup of water. Bring to a boil.
    • Add your corn starch slurry and let the sauce thicken.
    • Meanwhile, cook your noodles according to packaging instructions and drain excess water. Rinse your noodles in water to separate them.
    • Serve the noodles, alongside the sauce and garnish with julienned cucumber and toasted sesame seeds on top!