Rice Paper Noodles: Quick Vegan Delight Ready in 5 Minutes

Discover the joy of quick vegan rice paper noodles that are versatile, nutritious, and ready in just 5 minutes!

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Prep Time 5

Cook Time 10

Total Time 15

Servings: 2 bowls

Course: Dishes

Cuisine: Vietnamese

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

Noodles

5 sheets Rice Paper Opt for Vietnamese rice paper for best results.
1 cup Warm Water Must be warm enough to soften the rice paper.
1 tbsp Oil For greasing the surface.

Sauce and Flavor

1 tbsp Oil For cooking.
2 cloves Garlic Minced.
2 tbsp Soy Sauce Use tamari for gluten-free.
1 tbsp Dark Soy Sauce Optional.
1 tbsp Sugar Maple syrup or agave can be used.

Vegetables

1 cup Baby Bok Choy Or other quick-cooking veggies.
1 tbsp Roasted Sesame Oil Optional.
2 tbsp Sesame Seeds For garnish.
2 stalks Green Onion Chopped.

Equipment

large bowl
Cutting Board
Knife or kitchen scissors
non-stick pan

Method

Preparation

Fill a large bowl with warm water and lightly grease a cutting board.
Gently submerge 5 sheets of rice paper in warm water for 10-15 seconds.
Stack, cut rice paper sheets into 1-inch wide strips, and place in cold water.

Cooking

In a non-stick pan, heat oil and sauté minced garlic for 1 minute.
Add rice paper noodles, soy sauce, dark soy sauce, and sugar to the pan and toss.
Cook the noodle mixture for 2-3 minutes, adding water if it dries out.
Add baby bok choy or other veggies and cook for another 1-2 minutes.
Serve warm, garnishing with sesame seeds and green onions.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gSodium: 600mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 50IUVitamin C: 60mgCalcium: 8mgIron: 10mg

Notes

Experiment with different vegetables and sauces to customize your rice paper noodles.

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