18 Delicious Vegan Rice Noodle Recipes Healthy

Dive into a world of vibrant flavors with our roundup of 18 delicious vegan rice noodle recipes that promise to keep your meals exciting and healthy! Whether you’re craving a quick weeknight dinner or a comforting bowl of goodness, these dishes are sure to satisfy. Perfect for home cooks looking to spice up their routine, each recipe is a testament to how easy and delightful vegan cooking can be. Keep reading to discover your next favorite meal!

Spicy Thai Vegan Rice Noodles

Kick off your weeknight dinner with these Spicy Thai Vegan Rice Noodles that are as easy to make as they are delicious. You’ll love the bold flavors and the fact that it’s ready in under 30 minutes.

Ingredients

• 8 oz rice noodles (or any thin noodles you prefer)
• 2 tbsp sesame oil (or any neutral oil)
• 3 cloves garlic, minced (fresh is best)
• 1 tbsp ginger, grated (adjust to taste)
• 2 tbsp soy sauce (use tamari for gluten-free)
• 1 tbsp maple syrup (or any sweetener you like)
• 1 tbsp sriracha (adjust to taste)
• 1 cup bell peppers, thinly sliced (any color)
• 1 cup carrots, julienned (for crunch)
• 1/2 cup green onions, chopped (for garnish)
• 1/4 cup cilantro, chopped (optional)
• 1 lime, cut into wedges (for serving)

Instructions

1. Soak the rice noodles in hot water for 8-10 minutes until soft, then drain and set aside.
2. Heat the sesame oil in a large pan over medium heat. Add the garlic and ginger, sautéing for 1 minute until fragrant.
3. Add the bell peppers and carrots to the pan, cooking for 5 minutes until slightly softened.
4. In a small bowl, whisk together the soy sauce, maple syrup, and sriracha. Pour over the vegetables, stirring to coat.
5. Add the drained noodles to the pan, tossing everything together until well combined and heated through, about 2 minutes.
6. Remove from heat and garnish with green onions and cilantro if using. Serve with lime wedges on the side.

Now, these noodles pack a punch with their spicy, sweet, and tangy flavors, all while keeping it light and fresh. Try serving them with extra lime wedges and a sprinkle of crushed peanuts for an added crunch.

Vegan Rice Noodle Stir Fry with Tofu

Kickstart your week with this vibrant Vegan Rice Noodle Stir Fry with Tofu. It’s packed with flavors, easy to whip up, and totally customizable to whatever veggies you have on hand.

Ingredients

• 8 oz rice noodles (soak in warm water for 10 mins until pliable)
• 14 oz firm tofu, pressed and cubed (for extra crispiness)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp maple syrup (adjust to sweetness preference)
• 2 tbsp vegetable oil (or any neutral oil)
• 3 cloves garlic, minced (more if you love garlic)
• 1 cup bell peppers, sliced (any color works)
• 1 cup broccoli florets (fresh or frozen)
• 1 tsp red pepper flakes (optional for heat)

Instructions

1. Heat 1 tbsp oil in a large pan over medium-high heat. Add tofu cubes and cook until golden on all sides, about 5-7 minutes. Remove and set aside.
2. In the same pan, add remaining oil. Sauté garlic and red pepper flakes for 30 seconds until fragrant.
3. Add bell peppers and broccoli. Stir-fry for 3-4 minutes until veggies are tender-crisp.
4. Drain noodles and add to the pan along with soy sauce and maple syrup. Toss everything together for 2 minutes.
5. Return tofu to the pan. Stir-fry for another minute until everything is well combined and heated through.

Crunchy veggies, chewy noodles, and crispy tofu come together in this dish. Serve it with a sprinkle of sesame seeds or a squeeze of lime for an extra zing.

Creamy Coconut Vegan Rice Noodles

Vegan food doesn’t have to be boring, and this creamy coconut vegan rice noodles recipe is proof. It’s packed with flavor, easy to make, and perfect for those nights when you want something comforting but still healthy.

Ingredients

• 8 oz rice noodles (look for the flat, wide ones for best texture)
• 1 can (13.5 oz) coconut milk (full fat for extra creaminess)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp maple syrup (adjust to taste)
• 1 tbsp lime juice (freshly squeezed is best)
• 2 cloves garlic, minced (more if you love garlic)
• 1 tsp ginger, grated (fresh adds a nice zing)
• 1 tbsp coconut oil (or any neutral oil)
• 1 cup mixed vegetables (bell peppers, carrots, and snap peas work great)
• 1/4 cup cilantro, chopped (for garnish, optional)
• 1/4 tsp red pepper flakes (optional, for heat)

Instructions

1. Soak the rice noodles in hot water for 8-10 minutes until soft, then drain and set aside.
2. Heat coconut oil in a large pan over medium heat. Add garlic and ginger, sauté for 1 minute until fragrant.
3. Add mixed vegetables to the pan. Cook for 5 minutes, stirring occasionally, until slightly softened.
4. Pour in coconut milk, soy sauce, maple syrup, and lime juice. Stir well to combine and bring to a gentle simmer.
5. Add the drained noodles to the pan. Toss gently to coat in the sauce and cook for 2-3 minutes until everything is heated through.
6. Tip: If the sauce is too thick, add a splash of water to thin it out.
7. Tip: Taste and adjust seasoning with more soy sauce or lime juice if needed.
8. Remove from heat. Sprinkle with cilantro and red pepper flakes if using.
9. Tip: Let it sit for 2 minutes before serving to allow flavors to meld.

This dish is wonderfully creamy with a perfect balance of sweet, salty, and tangy flavors. Try serving it with a side of crispy tofu or extra veggies for a complete meal.

Vegan Rice Noodle Soup with Mushrooms

Got a craving for something warm, comforting, and totally plant-based? You’re in luck because this vegan rice noodle soup with mushrooms is just what you need. It’s easy to whip up, packed with umami flavors, and perfect for those cozy nights in.

Ingredients

• 8 oz rice noodles (look for the thin variety for quicker cooking)
• 4 cups vegetable broth (homemade or store-bought, low sodium preferred)
• 2 cups sliced mushrooms (cremini or shiitake work great)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil (toasted for extra flavor)
• 2 cloves garlic, minced (fresh is best)
• 1 inch ginger, grated (peel it first)
• 2 green onions, sliced (save some for garnish)
• 1 tsp chili flakes (adjust to your heat preference)
• 1 cup spinach leaves (baby spinach is tender and cooks quickly)

Instructions

1. Bring a large pot of water to a boil. Add the rice noodles and cook for 3-4 minutes, or until just tender. Drain and rinse under cold water to stop the cooking process. Tip: Stir the noodles occasionally to prevent sticking.
2. In the same pot, heat the sesame oil over medium heat. Add the garlic and ginger, sautéing for about 30 seconds until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
3. Add the mushrooms to the pot and cook for 5 minutes, stirring occasionally, until they start to soften and brown.
4. Pour in the vegetable broth and soy sauce, bringing the mixture to a simmer. Let it cook for 10 minutes to allow the flavors to meld. Tip: Taste and adjust the seasoning with more soy sauce if needed.
5. Stir in the cooked rice noodles and spinach, cooking just until the spinach wilts, about 1 minute.
6. Remove from heat and divide the soup among bowls. Garnish with sliced green onions and a sprinkle of chili flakes for a bit of heat.

Mmm, this soup is a bowl of comfort with its silky noodles, earthy mushrooms, and a broth that’s rich with umami. Try adding a squeeze of lime for a bright finish or serve with extra chili flakes on the side for those who love a spicy kick.

Garlicky Vegan Rice Noodles with Greens

Vegan food doesn’t have to be boring, and this garlicky vegan rice noodles with greens dish is proof. It’s packed with flavor, easy to make, and perfect for a quick weeknight dinner.

Ingredients

• 8 oz rice noodles (look for the flat, wide kind for best texture)
• 2 tbsp olive oil (or any neutral oil)
• 4 cloves garlic, minced (more if you love garlic)
• 1 bunch kale, stems removed and leaves chopped (or any greens you like)
• 2 tbsp soy sauce (adjust to taste)
• 1 tbsp maple syrup (for a hint of sweetness)
• 1 tsp red pepper flakes (optional, for heat)
• 1/2 cup water (to help steam the greens)

Instructions

1. Bring a large pot of water to a boil. Add the rice noodles and cook according to package instructions, usually about 8-10 minutes. Drain and set aside.
2. Heat the olive oil in a large pan over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
3. Add the chopped kale to the pan. Pour in the water, cover, and let steam for about 3 minutes, until the greens are wilted.
4. Uncover the pan and stir in the soy sauce, maple syrup, and red pepper flakes. Cook for another minute, stirring well to combine all the flavors.
5. Add the cooked rice noodles to the pan. Toss everything together until the noodles are evenly coated with the sauce and greens. Cook for an additional 2 minutes to let the flavors meld.

Unbelievably simple, this dish delivers a punch of garlicky goodness with a slight sweetness and a kick of heat. The noodles are perfectly chewy, and the greens add a fresh, earthy contrast. Try topping it with crushed peanuts or a squeeze of lime for an extra layer of flavor.

Vegan Rice Noodle Salad with Peanut Dressing

Looking for a light yet satisfying meal that’s packed with flavor? This vegan rice noodle salad with peanut dressing is your go-to. It’s fresh, easy to whip up, and perfect for those warm days when you crave something cool and crunchy.

Ingredients

• 8 oz rice noodles (look for the thin variety for best texture)
• 1/4 cup creamy peanut butter (or crunchy for extra texture)
• 2 tbsp soy sauce (low sodium works too)
• 1 tbsp maple syrup (adjust to taste)
• 1 tbsp lime juice (freshly squeezed for the brightest flavor)
• 1 tsp grated ginger (or 1/2 tsp ground ginger in a pinch)
• 1 clove garlic, minced (about 1 tsp)
• 2 cups shredded cabbage (green or purple, or a mix)
• 1 carrot, julienned (about 1 cup)
• 1/4 cup chopped cilantro (optional for garnish)
• 2 tbsp chopped peanuts (for topping)

Instructions

1. Bring a large pot of water to a boil. Add the rice noodles and cook according to package instructions, usually about 3-4 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
2. While noodles cook, whisk together peanut butter, soy sauce, maple syrup, lime juice, ginger, and garlic in a large bowl until smooth. Tip: If the dressing is too thick, add a tablespoon of warm water at a time until desired consistency.
3. Drain the noodles and rinse under cold water to stop the cooking process. Shake off excess water.
4. Add the cooled noodles, shredded cabbage, and julienned carrot to the bowl with the dressing. Toss well to coat everything evenly. Tip: Use tongs for easier mixing.
5. Garnish with chopped cilantro and peanuts before serving.

The salad is a delightful mix of soft noodles and crisp veggies, all coated in a rich, tangy peanut dressing. Serve it chilled for a refreshing lunch or add some grilled tofu for extra protein.

Lemongrass Vegan Rice Noodles

You’re going to love how these Lemongrass Vegan Rice Noodles bring a burst of flavor to your table. Perfect for a quick lunch or a light dinner, they’re as easy to make as they are delicious.

Ingredients

• 8 oz rice noodles (look for the thin variety for best texture)
• 2 tbsp coconut oil (or any neutral oil)
• 2 stalks lemongrass, finely chopped (use only the tender inner part)
• 2 cloves garlic, minced
• 1 tbsp soy sauce (adjust to taste)
• 1 cup mixed vegetables (bell peppers, carrots, and snap peas work great)
• 1/2 cup tofu, cubed (press it first to remove excess water)
• 1/4 cup cilantro, chopped (for garnish)
• 1 lime, cut into wedges (for serving)

Instructions

1. Soak the rice noodles in hot water for 8-10 minutes until soft, then drain and set aside.
2. Heat the coconut oil in a large pan over medium heat (350°F) until shimmering.
3. Add the lemongrass and garlic, sautéing for 1-2 minutes until fragrant.
4. Toss in the mixed vegetables and tofu, cooking for 5 minutes until the vegetables are tender-crisp.
5. Stir in the drained noodles and soy sauce, mixing well to combine everything evenly.
6. Cook for another 2-3 minutes, ensuring the noodles are heated through and coated with the flavors.
7. Garnish with cilantro and serve with lime wedges on the side for an extra zing.

Crunchy vegetables and soft noodles make every bite interesting, while the lemongrass adds a refreshing twist. Try topping it with crushed peanuts for an added crunch.

Vegan Rice Noodles with Black Bean Sauce

Zesty flavors and simple ingredients come together in this vegan rice noodles with black bean sauce dish that’s perfect for a quick weeknight dinner or a lazy weekend meal. You’ll love how easy it is to whip up something so delicious and satisfying.

Ingredients

• 8 oz rice noodles (look for the flat, wide kind for best texture)
• 2 tbsp vegetable oil (or any neutral oil)
• 3 cloves garlic, minced (fresh is best for maximum flavor)
• 1 tbsp ginger, grated (keep some extra for garnish if you like)
• 1/2 cup black bean sauce (adjust to taste, some brands are saltier than others)
• 1 cup mixed vegetables (bell peppers, carrots, and snap peas work great)
• 1/4 cup water (to help thin the sauce if needed)
• 1 tbsp soy sauce (or tamari for gluten-free option)
• 1 tsp sugar (balances the saltiness of the sauce)
• Green onions, sliced (for garnish)

Instructions

1. Soak the rice noodles in hot water for 8-10 minutes until soft but still slightly firm. Drain and set aside.
2. Heat the vegetable oil in a large pan over medium heat. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
3. Add the mixed vegetables to the pan. Stir-fry for 3-4 minutes until they start to soften but still retain some crunch.
4. Pour in the black bean sauce, water, soy sauce, and sugar. Stir well to combine and let it simmer for 2 minutes to meld the flavors.
5. Add the drained rice noodles to the pan. Toss everything together gently to coat the noodles in the sauce, cooking for another 2 minutes until everything is heated through.
6. Garnish with sliced green onions and extra grated ginger if desired. Serve immediately.

But the best part? The noodles soak up all that rich, savory black bean sauce, giving you a dish that’s bursting with umami. Try topping it with some crushed peanuts for an extra crunch or a squeeze of lime for a tangy twist.

Curried Vegan Rice Noodles

Alright, let’s dive into making some Curried Vegan Rice Noodles that’ll spice up your dinner routine. It’s a breeze to whip up, packed with flavor, and totally customizable to what you’ve got in your pantry.

Ingredients

• 8 oz rice noodles (look for the flat kind for better sauce cling)
• 2 tbsp coconut oil (or any neutral oil)
• 1 tbsp curry powder (adjust to taste)
• 1 can (13.5 oz) coconut milk (full fat for creaminess)
• 1 cup vegetable broth (low sodium if you’re watching salt)
• 2 cloves garlic, minced (fresh is best)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 cup mixed veggies (bell peppers and carrots work great)

Instructions

1. Soak the rice noodles in hot water for 8-10 minutes until soft, then drain and set aside. Tip: Don’t overcook them now; they’ll soften more in the sauce.
2. Heat the coconut oil in a large pan over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
3. Stir in the curry powder and cook for another 30 seconds to toast the spices. Tip: This step unlocks the curry’s full flavor.
4. Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer. Let it cook for 5 minutes to slightly thicken.
5. Add the soy sauce and mixed veggies, cooking for 3-4 minutes until the veggies are just tender. Tip: Keep them crisp for texture.
6. Toss in the drained noodles, stirring well to coat them in the sauce. Cook for another 2 minutes until everything is heated through.

These noodles come out silky with a kick from the curry, and the veggies add a nice crunch. Try topping with crushed peanuts for an extra layer of texture and flavor.

Vegan Rice Noodle Bowl with Avocado

Wondering what to whip up for a quick, nutritious meal that’s bursting with flavor? This vegan rice noodle bowl with avocado is your answer. It’s fresh, easy to make, and totally customizable to your taste.

Ingredients

• 8 oz rice noodles (look for thin ones for quicker cooking)
• 1 ripe avocado, sliced (add a squeeze of lemon to prevent browning)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil (or any neutral oil)
• 1 tbsp lime juice (fresh is best)
• 1 clove garlic, minced (adjust to taste)
• 1/2 cup shredded carrots (for crunch and color)
• 1/4 cup chopped cilantro (omit if you’re not a fan)
• 1/4 tsp red pepper flakes (for a bit of heat)

Instructions

1. Bring a large pot of water to a boil. Add the rice noodles and cook for 3-4 minutes, or until just tender. Drain and rinse under cold water to stop the cooking.
2. While the noodles cook, whisk together the soy sauce, sesame oil, lime juice, and minced garlic in a small bowl. This is your dressing.
3. Toss the cooled noodles with the dressing until evenly coated. Tip: Use your hands for the best mix.
4. Add the shredded carrots and chopped cilantro to the noodles. Gently toss to combine. Tip: Save some cilantro for garnish.
5. Divide the noodle mixture into bowls. Top with avocado slices and a sprinkle of red pepper flakes. Tip: Add extra lime wedges on the side for squeezing.

Great for a light lunch or dinner, this bowl is all about the contrast of textures—silky noodles, creamy avocado, and crunchy carrots. Try adding a handful of roasted peanuts for an extra layer of flavor and crunch.

Sesame Ginger Vegan Rice Noodles

Zesty and full of flavor, this sesame ginger vegan rice noodles dish is your go-to for a quick, satisfying meal. You’ll love how the ginger adds a warm kick, perfectly balanced by the nutty sesame.

Ingredients

• 8 oz rice noodles (look for the flat kind for better sauce cling)
• 2 tbsp sesame oil (or any neutral oil, but sesame adds depth)
• 3 tbsp soy sauce (low sodium works too, adjust to taste)
• 1 tbsp maple syrup (for a hint of sweetness)
• 1 tbsp fresh ginger, minced (the fresher, the better)
• 2 cloves garlic, minced (don’t skip this flavor booster)
• 1 tbsp rice vinegar (adds a nice tang)
• 1/2 cup shredded carrots (for crunch and color)
• 1/4 cup chopped green onions (save some for garnish)
• 1 tbsp sesame seeds (toasted, for that final touch)

Instructions

1. Bring a large pot of water to a boil. Add the rice noodles and cook for 4-5 minutes, until just tender. Drain and rinse under cold water to stop cooking.
2. While noodles cook, heat sesame oil in a large pan over medium heat. Add ginger and garlic, sauté for 1 minute until fragrant.
3. Stir in soy sauce, maple syrup, and rice vinegar. Cook for another minute, letting the flavors meld.
4. Add the drained noodles and shredded carrots to the pan. Toss everything together until well coated and heated through, about 2 minutes.
5. Remove from heat. Sprinkle with green onions and sesame seeds before serving.

Yield: The noodles should be slippery with sauce, with a perfect chew. Try serving them cold the next day for a refreshing twist.

Vegan Rice Noodles with Sweet Chili Sauce

Busy weeknights call for quick, flavorful meals that don’t skimp on taste. This vegan rice noodles dish with sweet chili sauce is your answer—easy to whip up and packed with vibrant flavors.

Ingredients

• 8 oz rice noodles (look for the thin variety for best texture)
• 2 tbsp vegetable oil (or any neutral oil)
• 3 cloves garlic, minced (fresh is best for maximum flavor)
• 1/4 cup sweet chili sauce (adjust to taste)
• 1 cup shredded carrots (for crunch and color)
• 1/2 cup sliced green onions (both green and white parts)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp sesame oil (for a nutty finish)
• 1/4 tsp red pepper flakes (optional, for heat)

Instructions

1. Bring a large pot of water to a boil. Add the rice noodles and cook for 3-4 minutes, or until just tender. Drain and rinse under cold water to stop cooking.
2. Heat the vegetable oil in a large pan over medium heat. Add the minced garlic and sauté for 30 seconds, until fragrant but not browned.
3. Add the drained noodles to the pan. Toss with the garlic and oil to coat evenly.
4. Pour in the sweet chili sauce and soy sauce. Stir well to combine, ensuring every noodle is coated. Cook for 2 minutes to let the flavors meld.
5. Add the shredded carrots and green onions. Toss everything together and cook for another minute, just until the veggies are slightly softened.
6. Drizzle with sesame oil and sprinkle red pepper flakes if using. Give it one final toss.
7. Remove from heat and serve immediately. The noodles should be slick with sauce, with a perfect balance of sweet and spicy. Try topping with crushed peanuts for extra crunch.

Kick back and enjoy this dish warm, or chill it for a refreshing noodle salad. The sweet chili sauce clings beautifully to each strand, making every bite a delightful mix of textures and flavors.

Vegan Rice Noodle Pho

Big on flavor but short on time? This vegan rice noodle pho is your go-to for a quick, comforting meal that doesn’t skimp on taste. You’ll love how the aromatic broth and tender noodles come together in under 30 minutes.

Ingredients

• 8 cups vegetable broth (homemade or store-bought)
• 1 tbsp olive oil (or any neutral oil)
• 1 onion, thinly sliced
• 3 garlic cloves, minced
• 1 inch ginger, sliced
• 1 star anise
• 1 cinnamon stick
• 2 tbsp soy sauce (adjust to taste)
• 1 tbsp maple syrup
• 8 oz rice noodles
• 1 cup bean sprouts
• 1/2 cup cilantro, chopped
• 1 lime, cut into wedges
• 1 jalapeño, sliced (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger. Sauté for 3 minutes until fragrant.
2. Add star anise and cinnamon stick. Toast for 1 minute to release flavors.
3. Pour in vegetable broth, soy sauce, and maple syrup. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. While broth simmers, cook rice noodles according to package instructions. Drain and rinse under cold water.
5. Strain broth to remove solids. Return to pot and keep warm.
6. Divide noodles among bowls. Ladle hot broth over noodles.
7. Top with bean sprouts, cilantro, lime wedges, and jalapeño if using.

Light, refreshing, and packed with umami, this pho is perfect for any day. Try adding tofu or mushrooms for extra heartiness.

Vegan Rice Noodles with Stir Fried Vegetables

Alright, you’re in for a treat with this vegan rice noodles and stir-fried veggies dish. It’s quick, packed with flavor, and totally customizable to whatever veggies you have on hand.

Ingredients

• 8 oz rice noodles (soak in warm water for 10 mins to soften)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 cup broccoli florets (cut into bite-sized pieces)
• 1 bell pepper, sliced (any color you like)
• 1 carrot, julienned (for a bit of crunch)
• 2 cloves garlic, minced (more if you love garlic)
• 1 tbsp soy sauce (adjust to taste)
• 1 tsp sesame oil (for that nutty flavor)
• 1/2 tsp red pepper flakes (optional, for heat)

Instructions

1. Soak the rice noodles in warm water for 10 minutes until soft. Drain and set aside.
2. Heat vegetable oil in a large pan over medium-high heat. Add broccoli, bell pepper, and carrot. Stir-fry for 5 minutes until veggies are slightly tender.
3. Add minced garlic to the pan. Stir-fry for 30 seconds until fragrant.
4. Toss in the drained rice noodles, soy sauce, sesame oil, and red pepper flakes. Stir-fry for another 3-4 minutes until everything is well combined and heated through.
5. Tip: Don’t overcrowd the pan to ensure everything cooks evenly.
6. Tip: Keep the heat high for that authentic stir-fry char and flavor.
7. Tip: Taste and adjust the seasoning before serving, maybe a splash more soy sauce if needed.

Zesty and vibrant, this dish brings a delightful mix of textures from the crunchy veggies to the soft noodles. Serve it up with a sprinkle of sesame seeds or a squeeze of lime for an extra zing.

Vegan Rice Noodle Pad Thai

You’ve probably craved that perfect bowl of Pad Thai but wanted to keep it plant-based, right? Well, this Vegan Rice Noodle Pad Thai is your answer—packed with flavor, easy to whip up, and totally satisfying.

Ingredients

• 8 oz rice noodles (soak in warm water for 15 minutes to soften)
• 2 tbsp vegetable oil (or any neutral oil)
• 2 cloves garlic, minced (fresh is best for that punch of flavor)
• 1 cup firm tofu, cubed (press it first to remove excess water)
• 1 cup bean sprouts (adds a nice crunch)
• 2 green onions, sliced (for a mild oniony bite)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp maple syrup (adjust to taste for sweetness)
• 1 tbsp lime juice (freshly squeezed for the best flavor)
• 1/4 cup crushed peanuts (for garnish and texture)

Instructions

1. Soak the rice noodles in warm water for 15 minutes until soft, then drain and set aside.
2. Heat the vegetable oil in a large pan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
3. Add the cubed tofu to the pan. Cook for 5 minutes, flipping occasionally, until golden on all sides.
4. Toss in the soaked noodles, bean sprouts, and green onions. Stir everything together gently to combine.
5. Pour in the soy sauce, maple syrup, and lime juice. Stir well to coat the noodles evenly. Cook for another 2 minutes until everything is heated through.
6. Remove from heat and sprinkle with crushed peanuts before serving.

Best enjoyed fresh, this dish boasts a delightful mix of chewy noodles, crispy tofu, and a tangy-sweet sauce. Try serving it with extra lime wedges on the side for an added zing.

Vegan Rice Noodles with Cashew Sauce

Now, who doesn’t love a creamy, dreamy bowl of noodles that’s both vegan and packed with flavor? This Vegan Rice Noodles with Cashew Sauce is your go-to for a quick, satisfying meal that doesn’t skimp on taste.

Ingredients

• 8 oz rice noodles (look for the flat kind for better sauce cling)
• 1/2 cup raw cashews (soaked for at least 4 hours, or overnight for creaminess)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp maple syrup (adjust to taste)
• 1 clove garlic (minced)
• 1/2 cup water (for blending)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp red pepper flakes (optional, for a kick)

Instructions

1. Soak the rice noodles in hot water for 8-10 minutes until soft. Drain and set aside.
2. While noodles soak, blend soaked cashews, soy sauce, maple syrup, garlic, and water until smooth. Tip: For extra smooth sauce, strain it.
3. Heat olive oil in a pan over medium heat. Add the sauce and red pepper flakes, stirring for 2-3 minutes until slightly thickened.
4. Toss the drained noodles into the sauce, ensuring they’re fully coated. Cook for another 2 minutes. Tip: Add a splash of water if the sauce is too thick.
5. Serve immediately. Tip: Garnish with chopped green onions or sesame seeds for extra flavor and crunch.

Creamy, nutty, and just the right amount of sweet, this dish is a texture lover’s dream. Try it with a side of steamed veggies or top with crispy tofu for an extra protein punch.

Vegan Rice Noodle Spring Rolls

Spring is in the air, and what better way to celebrate than with these light, refreshing vegan rice noodle spring rolls? You’ll love how easy they are to make, and they’re perfect for a quick lunch or a fun appetizer.

Ingredients

• 8 rice paper wrappers (look for the round ones)
• 2 cups rice noodles (soaked according to package instructions)
• 1 cup shredded carrots (for crunch)
• 1 cup thinly sliced cucumber (seeds removed)
• 1/2 cup fresh mint leaves (or basil for a different flavor)
• 1/2 cup fresh cilantro (optional, for extra freshness)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil (or any neutral oil)
• 1 tsp maple syrup (adjust to taste)
• 1/2 tsp chili garlic sauce (optional, for heat)

Instructions

1. Fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 10 seconds until it’s soft but still slightly firm.
2. Lay the wrapper flat on a clean, damp kitchen towel. Place a small handful of rice noodles in the center, leaving about 2 inches of space on each side.
3. Top the noodles with a few pieces of carrot, cucumber, mint, and cilantro. Be careful not to overfill, or the wrapper might tear.
4. Fold the sides of the wrapper over the filling, then roll it up tightly from the bottom. Repeat with the remaining wrappers and filling.
5. In a small bowl, whisk together the soy sauce, sesame oil, maple syrup, and chili garlic sauce for the dipping sauce. Adjust the flavors to your liking.
6. Serve the spring rolls immediately with the dipping sauce on the side. Tip: If you’re not eating them right away, cover them with a damp towel to prevent drying out.

Mmm, these spring rolls are all about the contrast—soft, chewy noodles against crisp veggies, all wrapped up in a delicate rice paper. Try serving them with a side of peanut sauce for an extra indulgent twist!

Vegan Rice Noodles with Mango and Lime

Unbelievably refreshing and packed with vibrant flavors, this vegan rice noodles dish is your go-to for a quick, satisfying meal. You’ll love the sweet and tangy combo of mango and lime, perfect for those warm summer days.

Ingredients

• 8 oz rice noodles (look for the thin variety for best texture)
• 1 ripe mango, diced (about 1 cup, or use pre-cut to save time)
• 2 tbsp lime juice (freshly squeezed for the brightest flavor)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp maple syrup (adjust to taste)
• 1 tbsp sesame oil (or any neutral oil)
• 1/4 cup chopped cilantro (skip if you’re not a fan)
• 1/4 cup crushed peanuts (for crunch, optional)

Instructions

1. Bring a large pot of water to a boil. Add the rice noodles and cook for 3-4 minutes, or until just tender. Tip: Stir occasionally to prevent sticking.
2. Drain the noodles and rinse under cold water to stop the cooking process. This keeps them from getting mushy.
3. In a large bowl, whisk together lime juice, soy sauce, maple syrup, and sesame oil. Tip: Taste and adjust the sweetness or tanginess to your liking.
4. Add the cooled noodles and diced mango to the bowl. Toss gently to coat everything in the dressing.
5. Garnish with chopped cilantro and crushed peanuts before serving. Tip: For an extra kick, add a sprinkle of red pepper flakes.

Here’s the deal: the noodles are silky, the mango adds a juicy sweetness, and the lime brings it all together with a zesty punch. Try serving it chilled for an even more refreshing twist.

Conclusion

Ready to transform your mealtime with these 18 delicious vegan rice noodle recipes? Each dish offers a perfect blend of health and flavor, making it easy to enjoy plant-based eating. We’d love to hear which recipes become your favorites—drop us a comment below! And if you found this roundup helpful, don’t forget to share the love on Pinterest for fellow home cooks to discover.

Bella Bacinos