3 quick plantbased noodle recipes to SLURP TODAY!

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is a protein-rich alternative, while seitan is often more affordable.

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, and spaghetti is a cost-effective substitute.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos offers a similar flavor.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor and is healthier, while canola is budget-friendly.

Finely chop 2 pieces of garlic and a small piece of ginger.

Finely chop 2 sticks of green onion.

Remove the outer layers of the lemongrass and chop it finely, using about 2 tablespoons worth.

Bring a pot of water to boil for the noodles.

Chop 60 grams of broccolini into bite-sized pieces and slice 50 grams of shiitake mushrooms thinly.

Use 250 grams of frozen udon noodles, cooking them for half the time according to package instructions, which is about 4 minutes.

Strain out the noodles and set aside.

In a non-stick pan over medium heat, heat 2 tablespoons of avocado oil.

Add lemongrass, garlic, ginger, and green onions, sautéing for about 2 minutes.

Add broccolini and mushrooms, sautéing for another 2-3 minutes.

Add the cooked noodles and sauce, sautéing for another 2-3 minutes before plating.

Serve with sesame seeds on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens