Description
These vegan and gluten free 15-minute noodles with bok choy and shiitake mushrooms are quick, nourishing, and perfect for lunch or dinner! Thin rice noodles that require a brief soak in boiling water are key to bringing this plant-based meal together quickly.
Ingredients
- 1 tablespoon avocado oil
- 2 tablespoons vegan butter
- 4 scallions, thinly sliced
- 2 cloves garlic, minced
- 4 ounces shiitake mushrooms, stems removed and discarded and caps thinly sliced
- 4 ounces thin quick-cooking or instant rice noodles, such as vermicelli or pho noodles
- 3/4 cup shelled frozen edamame
- 1 baby bok choy, thinly sliced (both leaves and stems)
- 2 tablespoons tamari
- 1/4 teaspoon chili flakes, or more if you want the noodles spicier
- Chopped roasted peanuts, for serving
- Hoisin sauce, for serving
Instructions
Heat a large skillet or pan over medium. Bring a few cups of water to boil for the noodles and edamame.
Add the oil and butter to the pan. Once the butter has fully melted, add most of the scallions (save some for garnish), the garlic, and the shiitake mushrooms to the pan. Cook, stirring every minute or so, until the mushrooms start to turn golden around the edges. This should take about 5-7 minutes.
While the mushrooms cook, cover the noodles and frozen edamame with boiling water and let sit according to the package instructions before straining and rinsing under cool water. The ones I use soak for 3-4 minutes.
Once the mushrooms are starting to turn golden, add the bok choy, tamari, and chili flakes. Cook, stirring frequently, until the bok choy is wilted. This will only take 1-2 minutes. Toss in the cooked noodles and edamame, then remove from the heat.
Serve garnished with the remaining scallions, chopped peanuts, and hoisin sauce on the side.
Leftovers can be kept in an airtight container in the fridge and enjoyed within 3-4 days. They can be eaten cold or reheated in a pan on the stove with a few splashes of water or broth.
Notes
- If you are using shelled edamame that is not frozen, you’ll add it to the pan with the bok choy instead of soaking it in the water with the noodles.
- You can use regular or vegan butter here depending on your dietary needs.
- The rice noodles I used are gluten free — make sure to check the label if this is a concern for you.
- This recipe makes 2 modest/lunch-sized portions so if you are super hungry, this might be closer to one portion for you.
- If you want to add more protein, top your noodles with a fried or poached egg or crumble up 4 ounces of tempeh into small pieces and add it with the shiitake mushrooms.
- You can bulk up the greens without adding more to the overall cooking time by doubling up on the baby bok choy or adding a few handfuls of baby spinach.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch