5 Quick Noodle Recipes to make every Week ! {easy & vegan}

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Today‘s video is all about noodles 🍜 – quick and easy noodle recipes to make all week! Vegan Ramen, Sweet & Sour Gochujang Noodles, 5 min Chimichurri Inspired Pasta and moreeeee. You simply have to try !

Also, my cookbook “All Day Vegan” comes out October 25th – pre-order now:

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About the Book::
Or search manually for All Day Vegan – Mina Rome, anywhere you can get books!
(Thalia, Hugendubel, Fnac, Barnes & Noble …)

THANK YOU!

Follow me on Instagram: → @mina_rome
Email: [email protected]
Website: www.mina-rome.com

✨INGREDIENTS & NOTES ✨

#1 Fresh Chili & Herb Noodles 0:00

75g – 100g noodles of choice (2.6 oz – 3.5 oz)
4 – 5 tbsp fresh parsley, finely chopped
1 small red onion
2 cloves garlic
¼ cup (60ml) olive oil
1 tbsp white wine vinegar
1 ½ tbsp soy sauce
a generous pinch of chili flakes, or to taste!
a dash of black pepper
½ tsp dried herbs of choice (i used marjoram)
2 tsp agave or maple syrup
optional:
roasted sesame seeds for the top
additional veggies or tofu to have on the side

→ serves 1

#2 Sweet & Sour Gochujang Noodles 2:28

2 blocks of ramen noodles (125g)
2 Tbsp water + 1 tbsp cornstarch
2 tbsp soy sauce
3 tbsp white wine vinegar
2 tbsp maple or agave syrup
1 tsp sesame oil
1-2 tsp gochujang
1-2 cloves garlic
½ cup (125ml) water
1 spring onion
optional:
toppings of choice, such as fried tofu, roasted sesame seeds, steamed snap peas

→ serves 1 – 2

#3 Sundried Tomato Tofu Noodles 04:13

75g – 100g smoked tofu (2.6 oz – 3.5 oz)
3-4 sun dried tomatoes, packed in oil
a lil olive oil for the pot
75g – 100g glass noodles (2.6 oz – 3.5 oz)

2 ½ heaping tbsp plain hummus
1 ¼ tbsp white wine vinegar
1 tsp sesame oil
1 tsp sriracha
2 tsp soy sauce
2-4 tbsp water

→ serves 1

#4 Curry Mushroom Noodles 5:30

120g – 150g cremini mushrooms (4.2oz – 5.3oz)
2-3 cloves garlic
1 tsp sesame oil
2 tsp vegetable oil
2 tsp red curry paste
1 tbsp soy sauce
1 tsp agave syrup
2 tbsp vegan sour cream, cream cheese, coconut cream or full fat coconut milk
⅓ cup (80ml) water
1 squeeze of lemon or lime juice for serving
salt to taste, if needed
optional: steamed pak choi, roasted sesame seeds, chopped spring onion for serving

125g noodles of choice (4.4oz)

#5 Cozy Vegan Ramen – 2 Ways 6:55

125g noodles of choice (2,6 – 4.4oz)
2 spring onions
1 handful dried shiitake mushrooms, broken into bits
2-3 cloves garlic, minced
1 inch piece fresh ginger, minced
1 – 2 tbsp olive oil
a generous pinch of chili flakes, or to taste!
2-3 small sheets or crispy roasted seaweed, ripped to pieces
1 tbsp agave
2 tbsp white wine or rice vinegar
1 vegetable stock cube
2 ½ cups (625ml) water, more if needed

for VERSION 1 add:
1 tbsp miso paste
1 tsp tahini or sesame oil

for VERSION 2 add:
1 splash of coconut milk
1 tsp gochujang

→ serves 1-2

COOKBOOK UNBOXING 9:20

Music used:

intro by la roux:
loopschauber:
culpeo:

fluhalp:
Naomi –
outro by: carego – Little Changes –

source

Comments

comments

29 COMMENTS

  1. Hi my family is from argentina and we eat chimichury all the time and i think your recipe for noodles with it could be great but the recipe of the chimichury kinda lost in translation… if you wish i would love to send you an original recipe from my grandma, its a really great sauce and you can put it on bread, salads, meat alternatives and what not chimichury to argentinian is like butter to french 😅

  2. your reaction to your book was so adorable! anyway, I've been eating this noodle dish where you just put some red onion and garlic onto a pan first, then add tomato paste and sweet chili sauce (and maybe sriracha/gochujang if you like spicy stuff), then some oat cooking cream and oat milk to thin it out (obviously other plant-based creams and milks work too) and then add those ready to use red lentils and whatever noodles you prefer! it's so good and so easy!

  3. I know some people are probably going to get on me about this, but technically scallions or green onions are not spring onions. We had this discussion at the grocery store where I work the other day and we looked it up. I'm really not trying to be critical at all, as I know a lot of Europeans call them spring onions and if you all know the difference between those onions that come in early and have a small bulb at the bottom Plus the edible stock that comes out, that's really a spring onion. I love your channel and I can't wait to get the book!

  4. My favourite noodle recipe is something I call ‘ricenoodle salad’: just cook the rice noodles (or simply cover them with boiling water for a few minutes), put them in a bowl and combine with gently roasted mushrooms and zucchini. For the sauce I only add some sesame oil and soy sauce. That’s it! Super quick and easy but sooo delicious 😍

  5. here's a tip mina: soak your shiitake mushrooms in a bowl of water before using them! they're often quite dry if you put them in your dish just like that, so just cover them in water for ~6 hours or even overnight and then squeeze them out, chop them up and toss in whatever recipe you'd like! they come out with this wonderful meaty texture and soak up any sauce or marinade

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