This Trader Joe’s Thai Wheat Noodles recipe is nutritious, delicious, and ready in under 30 minutes! The perfect weeknight meal for when you don’t feel like making a mess in the kitchen.
What are Trader Joe’s Thai Wheat Noodles?
Trader Joe’s Thai Wheat Noodles are fully cooked, ready-to-eat, and shelf-stable wheat noodles. One package contains three ready-to-use noodle packages located in the Trader Joe’s grocery aisle near ramen and other noodles.
Per Trader Joe’s website, they are made from scratch by a supplier in Thailand. These noodles are soft, chewy, and delicious.
Because they are preserved at room temperature, they are excellent in anything from soups to curries to stir-fries.
Ingredients in this Trader Joe’s Thai Wheat Noodles Recipe
This recipe comes together in a flash! The stir fry only requires 5 ingredients not including the sauce.
Trader Joe’s Thai Wheat Noodles – You could sub for another noodle of choice such as udon, soba, rice noodles, or even linguini.
Red Bell Peppers
Onions
Green Onions
Cilantro
Peanut Sauce Ingredients
Peanut Butter
Hoisin
Soy Sauce
Rice Vinegar – (lime juice would be excellent as well)
Ginger
Garlic
Step – By – Step Instructions
Delicious Peanut Sauce
In a small saucepan over low heat, whisk together peanut butter, hoisin, soy sauce, rice vinegar, grated ginger, and garlic until smooth.
Gradually add water, 1 tbsp at a time, stirring continuously until the sauce reaches your desired consistency. Set aside.
Prepare the Noodles
Prepare the noodles according to the package instructions.
Stir-Fry the Vegetables
Heat avocado oil in a large skillet or wok over medium-high heat.
Add minced onions and cook for about 30 seconds, until fragrant.
Add sliced red bell pepper to the skillet.
Stir-fry the vegetables for 3-4 minutes until they are tender-crisp.
Combine Everything
Add cooked noodles to the skillet with the stir-fried vegetables.
Pour the prepared peanut sauce over the noodles and vegetables.
Toss everything together until well coated and heated through about 2-3 minutes.
Serve
Transfer the stir-fried noodles and vegetables to serving plates.
Garnish with lime wedges, chopped green onions, and fresh cilantro.
Serve hot and enjoy your stir-fried Thai Wheat Noodles with Peanut Sauce!
Other Flavor Variations for this Peanut Noodles Recipe
Change up the Noodles
You can use fresh noodles, egg noodles, ramen noodles, rice noodles, Banza Protein+ spaghetti.
Make It Spicy Noodles
Add in any of the following, Sambal Olek, Sriracha, chili oil, red pepper, or Chili Crisp for a spicy sauce.
Make It Sesame Noodles
For more sesame flavor, omit the peanut butter and use tahini, drizzle toasted sesame oil to finish this dish.
Change up the Veggies
Use your favorite combination of vegetables, or use what you have on hand.
Other Ways To Use Trader Joe’s Thai Wheat Noodles
The best part about Trader Joe’s Thai Wheat Noodles is their versatility in recipes. You can use them in soup, stir fry, or curry!
You could even make a variation of pad Thai using these noodles. Rather than rice noodles, use these wheat noodles. Then add a chili-fried egg over top for a delicious pad Thai-inspired recipe!
These noodles are already fully cooked, shelf-stable, and ready to eat! Depending on the dish, you might prepare these noodles slightly differently. Check out my article 10 Easy Trader Joe’s What Wheat Noodles Recipes for more info on how to make these noodles in 10 different dishes!
Are wheat noodles healthy for you?
Cooking wheat noodles in a dish with lean protein, vegetables, fiber, and healthy fats, is healthy for you!
This Peanut Noodle recipe includes all of these things!
How long do these leftovers last in the refrigerator?
These noodle leftovers will last about 3 days in the refrigerator.
These Jalapeno Pickled Eggs are one of my favorite eggs recipe and I always have a jar on hand. Moreover, not only are these Jalapeno Pickled Eggs delicious, but they can be prepped, cooked, and finished in under an hour.
These quick pickled eggs serve as the perfect snack option or can elevate a main course meal like salads, ramen noodle soup, or even jazz up avocado toast with some of those pickled jalapeno slices and jalapeno hard-boiled eggs.
Below, I’ll discuss the ingredients, preparation, and cooking, how to utilize pickled eggs, and how to shop for eggs; one of my favorite low-cost proteins.
The Ingredients in Jalapeno Pickled Eggs
Large Eggs: I use peeled hard boiled eggs. The eggs can be prepped and cooked in 30min from start to finish in an instapot!
Alternatively, you could make jalapeno quail pickled eggs. Just swap the hard-boiled peeled chicken eggs for quail eggs! You won’t be able to find those in any grocery store!
Fresh Jalapeno: The jalapenos add flavor without being overly spicy. Add as many or as few as you desire – more jalapenos means more spicy flavors! IMO the best pickled eggs are spicy!
White Vinegar: I use white distilled vinegar in this recipe. Option to include other vinegars in the vinegar mixture such as apple cider vinegar, champagne vinegar, or even black vinegar.
Water: I use a 3:1 ratio of vinegar to water tp make this pickling liquid.
Salt and/or sugar: Depending on the flavors you enjoy, you can add some salt or sugar, but they are not required. I love to add honey to my Jalapeno Picked Eggs. Some other flavor profiles that would pair well with pickled eggs include garlic, peppercorns, fresh or dried dill, onion, and red pepper.
Optional Ingredients: Mustard seeds, black peppercorns, garlic cloves salt, honey, jalapeno juice, chili flakes, turmeric, and beets. Want to make this recipe even more “green-like” add some blanched green beans!
Egg Colors: Yellow and Pink
For a beautiful golden hue, add 1/8 tsp of turmeric. This also provides earthy turmeric flavors.
For a pink or purple hue, add a chunk of a canned or roasted beet directly into the jar with your eggs. The larger the beet chunk the deeper the color. Alternatively, you could add some beet juice to your spicy pickled eggs.
How to Make Jalapeno Pickled Eggs in four easy steps
1) Cook Hard Cooked Eggs
There are three ways I like to make hard-cooked eggs: boiled, baked, and in a pressure cooker. Follow the links below for more details on how to make hard-cooked eggs.
To help peel your hard-cooked eggs, plunge the hot eggs into an ice bath immediately after cooking. Wait 2 to 3 minutes before handling. Warning: the eggs may be hot!
Crack the eggshell. Rolling can help crack the eggshell, but be careful because this can break or tear the egg, especially if it’s softer cooked.
Plunge the egg into the water bath used to cool the hot eggs. The water will assist in loosening the shell.
Peel from the largest end of the egg. There is often an air pocket on the larger end that make peeling easier.
3) Create the Brine in 2 simple steps
First, combine water and vinegar in a 1:3 ratio (1 cup of water to 3 cups of vinegar). Second, if adding honey or sugar you may want to dissolve the sugar in the vinegar-water mixture either by bringing the liquid to a boil on the stovetop or microwave. However, heating the brine is not required. I recommend bringing the brine to room temp before adding it to your cooked eggs.
4) Pickle the Eggs
In a 32oz sterile mason jar (or container with a lid) place 10 to 12 hard-cooked eggs. Then add your sliced jalapenos. Lastly, the brine over the hard-cooked eggs. You will likely have some leftover liquid you can use for a small batch of another pickled item (like red onion, more jalapenos, or cucumbers). Store the sealed container in the refrigerator for at least 72hrs.
How long do you let picked eggs sit before eating?
TheNational Center for Home Food Preservation suggests storing eggs in the refrigerator at all times. Medium eggs may require 2 to 4 weeks to be well seasoned but the hardest part about this recipe is waiting that long! Use the eggs within 3 to 4 months for the best quality.
Pickled Eggs and How to Use This Egg Recipe
Maybe you haven’t seen many pickled eggs sold in grocery stores or restaurants but, in Pennsylvania for instance, pickled beet eggs are very pretty popular, especially around Easter. You might even find a jar of pickled beet eggs presented in rural PA bars. There are endless ways to add eggs, and picked eggs to other recipes but find some of my favorites below.
My favorite ways to use picked eggs include:
As a salad topper
Addition to charcuterie boards
Served over avocado toast
A snack (season with salt and pepper)
In an egg salad (the picked aspect will bring even more flavor)
Used when making deviled eggs
And one of my favorites, as a Ramen topper
Understanding Egg labels
Egg labeling is complicated. There are many terms used in egg labeling that are somewhat misleading, for instance, cage-free. The term cage-free doesn’t have much meaning behind it.
Below are some meaningful labels to look out for:
Animal Welfare Approved
Certified Humane
Global Animal Partnership Steps 3.4.5 and Step 5+
SDA Organic
More Resources
Curious to dive deeper into the food label guide to choosing eggs? Check out these resources below.
I hope this recipe post provided some valuable information about the world of pickled eggs. Pickling is a culinary adventure I hope you decide to try if you have not already.
Enjoy this article, below are a few others you may enjoy.
This pickled egg recipe is super easy and has a kick! Jalapeno Picked Eggs are the perfect ramen topped, salad addition, or simple and high protein snack!
Combine water and vinegar in a 1:3 ratio (1 cup of water to 3 cups of vinegar). If adding honey or sugar, you may want to dissolve the sugar in the vinegar-water mixture either by bringing the liquid to a simmer on the stovetop or microwave. However, heating the brine is not required and I recommend bringing the brine to room temp before adding it to your cooked eggs.
Pickle the Eggs
In a 32oz mason sterile jar or container with a lid place 10 to 12 hard cook eggs. Then add sliced jalapenos. Lastly, pour in the brine. You will likely have some leftover liquid you can use for a small batch of something pickled (like red onion, more jalapenos, or cucumbers). Store the sealed container in the refrigerator for at least 72hrs.
Who doesn’t love an easy instant ramen bowl? No one. This is why I came up with these 5 Shin Ramen Hacks.
I do this to make my favorite ramen more filling and to meet my nutritional needs. In this article, I discuss 5 modifications to try if you want a bomb instant ramen meal.
Veggies
Protein
Aromatic oils
Fresh flavors
Ramen broth
These modifications are simple, but the flavors are sublime. Before we dive into my 5 ultimate shin ramen hacks, a little on my favorite instant ramen, Shin Ramen (Ramyun).
Shin Ramyun
Shin Ramyun is a soft and chewy noodle combined with a spicy broth creating the perfect instant ramen. Fair warning, it is a spicy broth, be warned!
The spicy flavor has beef, mushrooms, carrots, and peppers. A Nongshim product, this ramen is increasing in popularity in the US but Korea is one of the largest consumers of Shin Ramyun.
For more about my favorite ramen noodle check out Nongshim’s page all about Shin Ramyun.
Bump Up The Veggies
My favorite shin ramen hack is simple – add vegetables!
Whether it’s a scoop of kimchi, a 1/4 cup of frozen veggies, or a handful of leafy greens, veggies bring beautiful colors and flavors.
In my Vegan Kimchi Instant Ramen recipe, I add both frozen veggies and spicy kimchi. These veggies add green, red, and golden hues to my steaming bowl of noodles and broth. I love how the kimchi adds spicy-sour flavors, while the frozen veggies (peas, corn, and edamame) add buttery and sweet pops to every bite.
Pack in the Protein
Adding protein to your shin ramen bowl is a scientifically proven way to increase that feeling of satiety (or fullness). Getting sufficient protein is also critical if you do 150 minutes of moderate-intensity activity per week or are just being an active human.
Some of my favorite protein additions include:
Roasted Chicken
Baked or Stir-fried Tempeh
Baked, Stir-fried, or Silken Tofu
High-protein veggies such as edamame, peas, and beans
Another protein option you probably didn’t think of is A protein-packed noodle!
Feeding multiple people with your instant ramen recipe? Add Shin ramen and some other protein-packed noodles all in the same pot! Who says you can’t use 2 different noodles?
If you are on a high-protein diet, it does not get much easier than making instant ramen that starts with 20+ of protein per package. Immi Instant Ramen is 100% plant-based and packed with protein.
They have yummy flavors such as Black Garlic “Chicken”, Tom Yum “Shrimp”, and Spicy “Beef”. My favorite flavor is the Tom Yum (Shrimp).
Add Aromatic Oils
Aromatic oil is the finishing oil one might drizzle over hot broth and ramen noodles. The definition of Aromatic oil is an oil that has been cooked with other ingredients and thus takes on those flavors.
Examples of aromatic oils:
Garlic oil
Chili oil
I also like to use toasted sesame oil. While this technically is not an “aromatic oil” it is loaded with a lovely and nutty sesame flavor and is an easy addition to any instant ramen bowl.
Include Fresh Flavors
Now that you have added your aromatic oils, it is time to think about some other aromatics and flavors.
Try adding the following fresh flavors to your instant noodles:
Fresh herbs & scallions
Nori
Soy sauce & fish sauce
Rice wine vinegar
Peanut butter
Ginger
Citrus
Kimchi & pickled vegetables
Follow your taste buds and you can’t go wrong.
Bonus flavors: Add a little Kewpie mayo or cheese to your ramen bowl. This shin ramen hack makes super creamy ramen bowls.
The Last Shin Ramen Hack – Ditch the Seasoning Packet
I saved this upgrade for last because, in all honestly, sometimes I do opt for the seasoning packet added to the water. Hey, it’s tasty! Usually, I’ll only use a portion of it and add some other little additions of my own.
Below are some examples of broths you might make for your quick and easy at-home ramen.
Veggie scraps broth – boiling then straining veggie scraps from your freezer or another meal/dish
Homemade Chicken broth – using the carcass of a rotisserie chicken with some veggies such as onions, carrots and celery
And to doctor up store-bought veggie or chicken broth I might:
Add some miso paste to your instant ramen.
You can use broth from a box or bouillon, and some grocers even have ramen soup broth ready to go in a box, like this Organic Ramen Broth from Imagine.
Drop in some peanut and fish sauce for some Thai-inspired slurping.
Plop some curry paste and coconut milk for a coconut curry broth.
More on Ramen Broth
You can even make a Traditional Japanese Cuisine Ramen Broth. Note that this is a time-consuming process but also a work of art. There are different classifications of broth, Shio (salt) Shoyu (soy sauce), miso (fermented bean paste), and tonkotsu (pork).
For a basic (not traditional) yet quick broth, you can use some chicken or vegetable stock with some garlic, onion, and ginger powder, perhaps a little soy sauce, maybe some peanut butter, or even some chili peppers or hot sauce. You can get creative here.
Ever crave a big ole’ bowl of noodles? I sure do. Noodles are my favorite food. I don’t make such a statement lightly. There is something about the mouthfeel of noodles, so smooth and chewy, that is just so comforting.
Why I Love This Rice Noodle with Spicy Tahini Stir Fry Sauce Recipe
I love this recipe because, it’s a quick, easy, and healthy noodle recipe but also super delicious. The Tahini Sauce is a perfect complement. It creates a velvety, nutty flavor and aroma.
Many of my noodle dishes are inspired by other marvelous dishes. This dish is inspired by Thai peanut noodles and Dan Dan noodles some of my favorite noodle slurping dishes!
Ingredients
Noodles: I use rice noodles in this dish. Noodles come in many widths and sizes. Some Noodles are thin like vermicelli or round and wide like udon. I recommend using a Pad Thai style, which is known for its dried, flat, and wide noodles. Here is one noodle I like to use, from the Thai kitchen.
Veggies: You can get creative with veggies for this recipe. I chose carrots, bell peppers, and jalapenos. I love carrots in a warm and cozy noodle dish. The jalapenos and green bell peppers also pair nicely.
Some other veggie variations to try:
Broccoli, napa cabbage, onion
Celery, carrot, snow peas
Edamame, red cabbage, cauliflower
Spicy: As always, spiciness is optional because it is not for everyone. But hey, this is a Spicy Tahini Noodle recipe! You could omit the spicy element and bump up the flavor with some garlic too.
Protein: Go ahead and use your favorite protein in this noodle dish. I chose a yummy, yet spicy, homemade jalapeno-picked egg. Keep things vegan by topping this recipe with some Baked Tofu.
Tahini Sauce: I make noodles so often that I have tried hundreds of combinations and ratios of ingredients. Due to my long history of noodle adventures, I usually eyeball the sauce, give it a taste, and adjust the ingredients as needed. However, if you need a blueprint, no worries! This combination (written in the recipe at the bottom of this post) will leave you blown away.
Garnish: A garnish can transform any dish into a work of art. When considering the following elements, color, taste, texture, and nutrition garnishes are not something that is thrown aside! Check out my article on garnishes to learn more. In this recipe, I garnish with sesame seeds, green onion, and basil. But technically the egg is a garnish too!
Other garnish ideas include a wedge of lime or freshly squeezed lime juice, black pepper, a drizzle of maple syrup, a splash of soy sauce, or even an extra drizzle of creamy sauce.
How To Make This Recipe
A standout feature of noodle recipes is the ease of its creation. Check out my instructions below.
To make Spicy Tahini Sauce
In a small bowl, whisk together the sauce ingredients. Adjust the spice level and sweetness according to your preference.
Cook The Noodles
Cook the rice noodles according to the package instructions, then drain and set aside.
Sauté Aromatics
Heat avocado oil in a large pan or wok over medium-high heat. Add minced garlic and ginger, and sauté for about 1 minute until fragrant.
Stir-Fry Vegetables
Add the carrot, bell peppers, jalapeno, and scallions to the pan. Stir-fry the vegetables for 3-5 minutes until they are crisp-tender.
Pour the spicy tahini stir fry sauce over the vegetables and toss until well coated.
Add Sauce and Noodles
Add the cooked rice noodles to the pan and gently toss everything together until the noodles are evenly coated with the sauce and the vegetables are distributed throughout.
Cook for an additional 2-3 minutes until the noodles are heated through.
Garnish and Serve
Remove the pan from the heat and add the desired garnish. Serve immediately.
Sharper Nutrition Fix: Tahini
What is Tahini?
Tahini is a popular ingredient in Middle Eastern cooking. It is similar to peanut butter but instead of grounding peanuts to a pulp (or butter), it is made from ground sesame seeds. In tahini, the sesame seeds are toasted, ground, and finally emulsified with oil, creating a smooth and creamy consistency.
Tahini has its own wonderful flavor, much like a nutty earthy nut or seed butter. If you don’t have tahini for a recipe, you may be able to substitute a nut or seed butter along with some sesame oil.
Tahini is a major ingredient in a very popular snack food, hummus! Some other culinary uses for tahini include salad dressings, dips (such as hummus or baba ghanoush), used as a condiment, in a baked good (like cake), stirred into a soup, sauce, or smoothie, or you might also want to drizzle over some chickpeas or falafel.
If you want to learn more about how to use tahini in your kitchen check out these articles by Serious Eats, and Bon Appetit.
In a small bowl, whisk together sauce ingredients. Adjust the spice level and sweetness according to your preference.
Cook The Noodles
Cook the rice noodles according to the package instructions, then drain and set aside.
Sauté Aromatics
Heat avocado oil in a large pan or wok over medium-high heat. Add minced garlic and grated ginger, sauté for about 1 minute until fragrant.
Stir-Fry Vegetables
Add the carrot, bell peppers, jalapeno, and scallions to the pan. Stir-fry the vegetables for 3-5 minutes until they are crisp-tender.
Pour the spicy tahini stir fry sauce over the vegetables and toss until well coated.
Add Sauce and Noodles
Add the cooked rice noodles to the pan and gently toss everything together until the noodles are evenly coated with the sauce and the vegetables are distributed throughout.
Cook for an additional 2-3 minutes until the noodles are heated through.
Garnish and Serve
Remove the pan from the heat and add the desired garnish. Serve immediately.
Yakisoba Noodles are one of my go-to noodle dishes when dining in Japanese restaurants. One night I was craving some Yakisoba Noodles and took inspiration from a few different Yakisoba noodle recipes as well as what I had in my kitchen.
When researching new recipes, I love to find food bloggers and cookbooks from authors who grew up with those cuisines’ cultural influences. For this recipe, I was searching the internet for some Japanese chefs! So, shout out to Namiko (Nami) and Lisa, two amazing food bloggers from whom I drew inspiration for this Yakisoba Noodle recipe.
Inspiration For This Yakisoba Recipe
Look for a more authentic Yakisoba experience (which includes ingredients like oyster sauce, Worcestershire sauce, and often meat), then check out this Yakisoba recipe by Namiko Hirasawa Chen. Nami’s food blog Just One Cookbook focuses on authentic and modern Japanese recipes.
Another fantastic food blogger is Lisa the voice behind Okonomi Kitchen. Her Yakisoba is 100% plant-based. Lisa uses her background which includes a lot of Japanese influences in her recipes and cooking. Fun fact, in Japanese Okonomi (お好み), translates to “how you like” or “what you like”.
Like Lisa and Nami, I hope this Yakisoba Noodle recipe inspires you to get into the kitchen to cook, play, and even go on a culinary adventure in the comfort of your own home.
The Ingredients: Vegan Yakisoba-Inspired Sauce
Homemade Yakisoba Sauce is thick and sweet. It typically requires oyster and/or Worcestershire sauces however, this sauce can be vegan with some adjustments. Below are the ingredients in this vegan yakisoba noodles sauce.
Soy Sauce and Apple Cider Vinegar: To make vegan Worcestershire sauce you include lots of apple cider vinegar and soy sauce.
Onion, Garlic, Ginger Powder, Cinnamon: I use these spices because they add flavor. I often use them when making a plant-based Worcestershire sauce.
Mushroom Sauce: Instead of Oyster Sauce, I use mushroom sauce. It has an earthy flavor, I love to pair it with lots of mushrooms in my Yakisoba noodles. You could also use a vegan oyster sauce or vegetarian oyster sauce.
Date Syrup: Yakisoba sauce is savory yet sweet! I use date syrup in most of my savory-sweet sauce recipes but sugar, honey, or maple syrup will work too. Adjust the amount of date syrup based on your taste preference.
Ketchup: One of the ingredients used in traditional Yakisoba sauce. I prefer no-added sugar ketchup.
The Ingredients: Vegan Yakisoba-Inspired Noodles
Noodles: You can purchase soba noodles at some grocery stores and international markets. However, to bump up the protein in this vegan stir-fried noodle dish, I use Barilla Protein+ Spaghetti.
You could also replace the soba noodles with udon noodles, which the dish would then be called yaki udon noodles.
Other noodle options are buckwheat noodles or ramen noodles.
Veggies: Typical vegetables in a Yakisoba recipe might include cabbage, onions, bean sprouts, and carrots. In this recipe, I use what I had in my kitchen due to seasonal availability. Luckily for me, mushrooms are available year-round because I purchase from Columbia Mushroom Company, a small business growing mushrooms in the Columbia Gorge.
Mushrooms: Yakisoba typically includes meat such as chicken, pork, or fried ham. Rather than meat, I like to use mushrooms, because the mushrooms pair oh so well with the mushroom sauce, an ingredient in the Yakisoba sauce. Some mushrooms that would work well include shiitake mushrooms, oyster mushrooms, and portabella mushrooms.
Greens: I used “braising greens” from the farmer’s market. Choose whatever seasonal greens are available such as spinach, cabbage, or kale.
Scallions (green onions): You could use yellow onions, white onions, scallions, or even shallots in this recipe.
Optional: Garnish with some toasted sesame seeds, sliced bell pepper.
How to Make this Vegan Yakisoba-Inspired Noodle
Sauce
Add all sauce ingredients to a bowl and mix. Set aside for later.
Noodles
Heat your wok/skillet to medium-high heat.
Add avocado oil and mushrooms. Sautee for about 5 minutes.
Add spinach and scallions, and continue to stir fry for about 5 minutes or until spinach or greens are cooked down.
Add cooked noodles to the skillet. Pour sauce directly over the noodles. Continue to stir-fry for 2 to 5 minutes. Take care to not overcook the noodles.
You may add additional chopped scallion, sesame seeds, or other fresh herbs as desired.
Sautéed or baked tofu, flavored with the Vegan Yakisoba sauce, would make for an excellent addition to this quick and easy meal.
Sharper Nutrition Fix: Protein Pasta
As someone who trains for endurance races and eats a mostly plant-based diet, I pay attention to protein.
One way to ensure I am consuming enough protein to support my training and recovery is to consume foods supplemented with protein, like protein pasta!
Some ways to supplement my diet with additional protein include:
Supplementing smoothies, oatmeal, and baked goods with protein powder
Mixing half chickpea pasta and half plain pasta in pasta salads, stir-fries, and soups
I like to include a protein noodle like Barilla Protein+ in this recipe to help meet my daily protein needs. Barilla Protein+ noodles are high in fiber, and protein, and are 100% plant-based. These noodles also hold up during the stir-frying process. If you have ever stir-fried a rice noodle and watched it fall apart in the pan you know how exciting it is to keep a noodle intact.
*These noodles have 10g of protein and 4g of dietary fiber per 2oz of cooked noodles.
This Quick Vegan Yakisoba recipe is a variation of one of my go-to weeknight meals, a noodle stirfry, ready in under 30min, with a ton of veggies! I use protein noodles for extra protein and the firm noodle does not break apart during the flash fry!
1lbscooked barilla protein+ spaghetticooked per packaging instruction. See recipe notes.
1tbspavocado oil
2cupsliced shiitake mushrooms
2cupsspinachor other greens mixed or alone like kale, collards, bok choy, cabbage
1/3cupchopped scallion greens
Yakisoba Inspired Sauce
3tbspsoy sauce
3tbspapple cider vinegar
2tbspmushroom sauce
2tbspdate syrupor maple syrup
1tbspketchup
1tsponion powder
1tspgarlic powder
1tsp ground ginger
1/4tspground cinnamon
Instructions
Vegan Yakisoba Inspired Sauce
Add all sauce ingredients to a bowl and mix. Set aside for later.
Yakisoba Inspired Noodles
Heat your wok/skillet to medium-high heat.
Add avocado oil and mushrooms. Sautee for about 5 minutes.
Add spinach and scallions, continue to stir fry for ~5 minutes or until spinach or greens are cooked down.
Add cooked noodles to skillet. Pour sauce directly over noodles. Continue to stir-fry for 2 to 5 minutes. Taking care to not overcook the noodles.
You may add scallions tops, sesames seeds, or other fresh herbs as desired. Some sautéed or baked tofu flavored with the Vegan Yakisoba sauce would also make for an excellent addition to this quick and easy meal.
Notes
Noodles: Cook the noodles per package instructions. This step can be done a day or two in advance if making bulk noodles for the week. Option to use Yakisoba noodles, regular spaghetti, or other wheat long noodle of choice. However, I find the protein noodles work really well in a noodle stir-fry. They are hearty and do not break apart easily.
My Glass Noodle Salad recipe is inspired by a local takeout joint. I love their Vermachelli Noodle Salad, so much so, I came up with this recipe and make it all the time. To make Glass Noodle Salad, you need some fresh veggies, 1 or 2 herbs, glass noodles, and a recipe for Nuoc Cham Sauce!
Relatively easy to make while also being a versatile dish, you will want to make this every week. So, let’s dive into the ins and outs of why I love this recipe, the recipe ingredients, how I make this Glass Noodle Salad, and some more information on one of my favorite noodles, Glass noodles.
Why I love this recipe
Nutrient-Packed: This salad is full of fiber from the glass noodles and veggies. Moreover, fiber is essential for maintaining a healthy digestive system.
Quick and Easy: This recipe is easy to throw together and can be ready in under 30 minutes!
Nuoc Cham Sauce: I love Nuoc Cham Sauce. Nuoc Cham Sauce has a bold and tangy flavor profile dressing up veggies, noodles, and proteins with flavor.
The Ingredients: Glass Noodle Salad
Glass Noodles: Glass noodles have many names, including cellophane noodles, bean thread noodles, and vermicelli noodles. Glass noodles are made from the starch of mung beans, sweet potatoes, or tapioca.
Don’t have Glass Noodles? No worries, you can substitute any other long noodles, such as spaghetti, ramen, or rice noodles.
Grated Carrots and Chopped Salad Greens: I grated carrots and chopped salad greens for improved texture, flavor distribution, and sauce adherence.
Cucumber: Half moons slices make for the perfect bite-size delicate cucumber.
Green Onion, Cilantro, and Peanuts: The garnish for this dish adds flavor, texture, and brightness.
How to Make this Glass Noodle Salad
Salad Prep: Cook noodles per package instructions. In a large bowl, arrange cooked and slightly cooled noodles and prepared veggies.
Nuoc Cham Sauce: In a small bowl, whisk together the sugar into 3 tbsp water. Stir in the lime, fish sauce, sweet chili sauce, garlic, and bird’s eye chilis. Taste some of the sauce to ensure it is to your liking. If you would like a sweeter sauce add more sugar or sweet Thai chili sauce, more sour more lime, etc. Refrigerate immediately. This sauce can be stored in an airtight container in the refrigerator for up to 3 days.
Finishing this Salad: Top with fresh-cut cilantro, green onion, and chopped peanuts. Right before serving, drizzle the salad with Nuoc Cham Sauce.
Option to top with protein of choice. I enjoy topping this recipe with baked tofu, pressure-cooked chicken breasts, or grilled shrimp.
Sharper Nutrition Fix: Glass Noodles
What are they: As I mentioned earlier, glass noodles are made from the starch of mung beans, sweet potatoes, or tapioca. They are translucent in appearance when cooked. Often sold dried, to rehydrate just soak the noodles in hot water or add to boiling water for 3-5 minutes (or per package instructions.)
Where to buy them: If you are lucky, your local grocer might sell them in the International Food Section. Additionally, you can also find glass noodles in International and Asian Markets.
However, I live in a small town, so I purchase my glass Noodles off Thrive, but they can also be purchased off Weee! or Amazon.
How to use Glass Noodles: Glass noodles are versatile. Use them in stir-fries, soups, rice paper rolls, and salads. They absorb the flavors of the other ingredients in the dish prepared. Oh, and they are Gluten Free!
This Glass Noodle Salad will be a new favorite. Inspired by one of my favorite Vietnamese Noodle dishes this salad is bright, refreshing, nutritious and delicious.
1-2birds eye chili (Thai chili)or thinly sliced jalapeno
For the Garnish
1/4cuppeanuts
1 cupcilantro, choppedor other soft herbs like basil, mint etc
2scallions, thinly sliced
Instructions
Salad Prep
Cook noodles per package instructions. In a large bowl, arrange cooked and slightly cooled noodles and prepared veggies.
Nuoc Cham Sauce
In a small bowl, whisk together the sugar into 3 tbsp water. Stir in the lime, fish sauce, sweet chili sauce, garlic, and bird's eye chilis.
Taste some of the sauce to ensure it is to your liking. If you would like a sweeter sauce add more sugar or sweet Thai chili sauce, more sour more lime, etc.
Refrigerate immediately. This sauce can be stored in an airtight container in the refrigerator for up to 3 days.
Finishing the Salad
Top with fresh-cut cilantro, green onion, and chopped peanuts. Right before serving, drizzle the salad with Nuoc Cham Sauce.
Option to top with protein of choice. I enjoy topping this recipe with baked tofu, pressure-cooked chicken breasts, or grilled shrimp.
Notes
Glass Noodles: You can purchase at some grocery store chains. I purchase my sweet potato glass noodles through Thrive Market. Glass Noodles are also available on Weee! and Amazon.
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