• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Pure Kitchen
  • Recipes
  • Nutrition MINI Course
  • Coaching
  • MASTERCLASS
  • Shop
    • Shop Kitchen
    • Shop Wellness
    • e-books
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Nutrition MINI Course
  • Coaching
  • MASTERCLASS
  • Shop
    • Shop Kitchen
    • Shop Wellness
    • e-books
  • About
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Pan-Fried Vegan Noodles with A Basic Green Salad

    Pan-Fried Vegan Noodles with A Basic Green Salad

    Jump to Recipe - Print Recipe

    Pan-fried vegan noodles are so basic and versatile. They are dry, salty, sweet and chewy. The Chinese 5 spice is a game-changer as it adds an ethnic vibe.

    Usually at my house, dinner is a giant bowl of chopped greens, dressing, and some kind of starch or grain. The red leaf lettuce is my favorite right now; it's so delicate, bitter but subtle, crunchy, light, and is perfect with a dressing of any kind. My kids LOVE red leaf lettuce; they would eat an entire bowl full without even one complaint. 

    How to Assemble A Basic Green Salad

    The greens look something like this image. I usually add a dash of lemon and some vegan mayo. Then I add garbanzo beans (uncooked) which add a little extra protein, vitamins, minerals, fiber, antioxidants, nitrates, etc. The basic salad is filling and has high water content. No frying, no baking, no sauteeing. It's so easy and simple, right?

    The starches I typically add to my greens are usually one of the following:

    sweet potatoes

    roasted baby potatoes

    noodles with my no cook magical marinara

    white rice or brown rice

    quinoa

    This combo is really easy to digest, quick, and easy to make on a school night and my kids love it as well, so that's a win. Add some seeds and beans of any kind or some beyond meat or mock meat of your choice (optional).  

    This particular Saturday night though I wanted something different. So I boiled ramen noodles, as usual, but this time I sautéed them up in a hot pan with sweet, salty, and spicy ingredients like garlic, [vegan] butter, chili paste, and tamari. It was to-die-for!

    Add these pan-fried noodles with a simple chopped red leaf lettuce salad and you've got a bomb-ass healthy vegan dinner for the whole family! I made it twice just to be sure I wasn't crazy and that this was in fact so tasty. So you can trust me on this one. My kids loved them and agreed they are to-die-for. 

    Pan-Fried Vegan Noodles Ingredients

  • Lotus foods millet rice noodles (do not use regular spaghetti noodles - see below) or ramen noodles of choice1 ½ - 2 teaspoon
  • vegan butter (I used Miyokos Butter - they have it at Trader Joes!!)
  • raw garlic cloves
  • chopped white onion
  • tamari or soy sauce
  • Spike seasoning
  • onion powder
  • Chinese Style Five Spice
  • Sweet Chili Sauce (or sub agave nectar or sugar)
  • Chili Garlic Sauce
  • toasted sesame seeds and/or fresh chopped herb
  • Instructions

    The list of steps and ingredients looks long, but it really only takes 10 minutes to make this entire dinner. It might take a few extra minutes the first time you make it, once you get the hang of it, it takes no time at all.

    First, you want to soak noodles in boiling water. Once they are soft, you'll add them to the hot skillet or wok full of butter, garlic, and onions. Toss. Add tamari and all the spices and toss again. Keep tossing until noodles are really dry and cooked. Garnish with your toasted sesame seeds and herbs.

    Recipe Variations and Notes

    As I always say, have fun and add your own spices or herbs or ingredients. You might like your noodles sweeter or saltier or spicier. So personalize it how you'd like by adjusting spices and sweetners.

    Add tofu to this dish if you'd like or veggies like spinach, water chestnut, or bean sprouts. I added a simple green salad but the options are endless. Garnish with green onion or chili flakes. Note: do not use regular spaghetti noodles. You must use the chow mein style ramen noodle. Or pad thai style. They are totally different in texture and will yield much better results. 

    PAN-FRIED VEGAN NOODLES & GREEN SALAD RECIPE

    I love these simple pan-fried vegan noodles with chinese five spice. They are salty but sweet and the spices are incredible. Add a green salad for nutrition.
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 6 mins
    Course Main Course, Salad, Side Dish
    Cuisine Chinese
    Servings 3 people

    Equipment

    • Frying pan or wok

    Ingredients
      

    Pan-Fried Noodles

    • 4 cakes Lotus foods millet rice noodles or ramen noodles of choice do not use regular spaghetti noodles
    • 2 tablespoon Miyokos butter or Toasted sesame oil
    • 5-6 closes Raw garlic pressed or minced
    • ¼ cup Yellow or white onion chopped
    • ¼ cup Tamari
    • ½ teaspoon Spike seasoning
    • 1 teaspoon Onion powder
    • 1 teaspoon Chinese Style Five Spice 
    • 1 tablespoon Sweet Chili Sauce or sub agave nectar
    • 1 teaspoon Chili Garlic Sauce
    • garnish Toasted sesame seeds

    Green Salad

    • 1 head Red leaf lettuce chopped
    • 2 tablespoon Vegan mayo
    • 1 teaspoon Lemon, juice
    • ⅓ cup Garbanzo beans canned and rinsed

    Instructions
     

    • Boil water. Soak ramen noodles for 3-4 minutes in boiling water OR according to the package. 
    • While it's soaking, chop the red leaf lettuce and set it in a bowl. Add the garbanzo beans, mayo and lemon. Toss. Set aside. 
    • Warm the butter or oil in a pan with minced raw garlic and chopped onion for about 2 minutes until onion is translucent.
    • Add the boiled ramen noodles and toss. Cook for about 1 minute and then add the rest of the spices (agave, tamari, onion powder, chili flakes and chili paste). 
    • Toss and cook for about 3-4 minutes until noodles are dry in texture and cooked well. 
    • Serve with the greens and topped with toasted sesame seeds or fresh herbs. 
    Keyword gluten-free, noodles, vegan dinner, wok
    « Cauliflower Raisin Stuffed Bell Peppers
    Chinese Five Spice Sautéed Noodles The Kids Will Love »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome to my 20-year plant-based journey.

    After healing my own auto-immune disease and starting an International food company, I have since made it my goal is to help as many people as I can switch to a more plant-based diet and to make healthier food choices. Certified in plant-based nutrition.

    Join me on this journey; I'm here to serve and help.

    I trust the science that backs it. More about me →

    Shop Kitchen Essentials

    SHOP NOW

    Popular Recipes

    • 3 Ingredient Savory Crepes - GF
    • Cooking The Perfect Quinoa
    • Healthy Bloody Maria Recipe
    • Air Fryer Baked Potatoes

    Footer


    A busy weekend full of non stop go go go…I’m t
    A busy weekend full of non stop go go go…I’m totally ok with this vibe today. #cantbebothered #craptv #tiredmom

    If you could start feeling good, lose weight, lose
    If you could start feeling good, lose weight, lose the fog brain, gain energy and crazy self confidence in just 6 weeks, would you do it?
After 20 years of launching my own brands, helping other entrepreneurial CEOs, creating cleanses and recipes, health coaching, nutrition certification, spiritual reiki energy healing, and self-healing my autoimmune…I have created a masterclass that will give you the tools you need to take your health into your own hands. Uplevel your cooking, health, business and your relationships. It’s called QUANTUM LEAPS. Let’s do this together. Find out more: https://www.purehealthmastery.com/masterclass or link in my bio.


    I loved this internet with @drclarenceleejr - he’s the kind of doctor you want on your side. And lucky for us here in San Diego. He’s local 🙌🏼. His practice is based in San Marcos. For the full interview head on over to my YouTube channel https://m.youtube.com/watch?v=OY5sCDfYtbQ&t=7s (Also link in bio). We talk medicine, spirituality, nutrition, autoimmune and the “business” of the medical industry. 
#medicine #truth #altruism #allopathy #medicaldoctor #medschool #veganism #nutrition #selfhealing #cleaneating #spirituality #healing #plantbasednutrition

    Papaya!!! papaya helps with digestion, to rebuild
    Papaya!!! papaya helps with digestion, to rebuild the liver, repair skin, helps heal the thyroid . rich in vitamin C and an enzyme called papain which enhances the secretion of collagen when used topically for the skin. This smoothie is easy to make and a perfect way to enjoy your daily Papaya. 
#papaya #collagen #skinrepair #digestion #enzymes #plantbasednutrition #nutritiontips #cleaneating #healthybreakfast #veganbreakfast #smoothierecipes #thyroidhealing #thyroid #autoimmune #therapy #veganfood #veganrecipes

    Move over eggs. This tofu scramble is comin’ in
    Move over eggs. This tofu scramble is comin’ in hot! 🍳
Just 5 minutes and you’ve got breakfast. So often I get asked for breakfast ideas when transitioning to a plant based diet. This is a great egg sub and is savory and high in healthy protein. 
1 cube medium hard tofu 
1 tsp turmeric 
Salt and pepper to taste. 
1/2 Tbsp olive oil or other cooking oil 
In a frying pan sauté on medium high heat for 5 minutes. Stirring often. Add garlic or onions or cheese. I added spinach to mine. 😋
#plantbasedbreakfast #veganegg #tofuscramble #eggless #eggfree #savorybreakfast #veganrecipes #veganfood #plantbasedcooking #highprotein #veganprotein #plantbasedmeals #wfpb #foodreels #healthycooking

    If you haven’t made this cold lentil salad yet y
    If you haven’t made this cold lentil salad yet you’re missing out. It’s tangy (lemon) and full of protein (plant protein). Perfect for a pot luck. Or snack on it for a few days. 
INGREDIENTS
3 cups cooked lentils (cold)
1 whole lemon, juiced
1/2 tsp sea salt
1/2 tap cumin
3 Tbsp dried parsley
1/4 cup olive oil
1/2 zucchini (julienned)
1/4 red onion (Finley chopped)
DIRECTIONS
Mix everything in a bowl. Enjoy.
#plantprotein #veganprotein #lentils #fiber #cleaneating #quickrecipe #saladrecipe #beans #whatveganseat #vegansofig #potluck #salad #veganrecipe #reelrecipe #plantbasedrecipes #plantbasednutrition #healthyrecipes #lunchideas #healthylunch

    I just can’t stop noodling!

    #noodles #veganreci
    I just can’t stop noodling!
#noodles #veganrecipes #wfpb #plantbaseddiet #plantbasedmeals #plantbasednutrition #garlicnoodles #hungry #reelsrecipe #reelrecipe #recipereel #whatveganseat #dairyfreerecipes #dairyfree #meatless #glutenfreerecipes


    Damn this combo of garlic, ginger and tahini over
    Damn this combo of garlic, ginger and tahini over sautéed potatoes is 💣. I love tahini dressing because of how creamy it gets without using cashews or dairy products. I first sautéed the potatoes in vegan butter. I added a few shallots for fun. THAT’S IT. If you cut them thin enough they cook in just 5-6 minutes on medium high heat. I added raw kale to them for added fiber and minerals. 
Dressing 
2 cloves garlic
1/4 inch piece of fresh ginger
1 whole lemon
2-3 Tbsp sesame oil, 
1 heaping Tbsp tahini
2 Tbsp water
big pinch sea salt. 
blend it all together until creamy and chunk-free. 
Enjoy 
#plantprotein #tahinidressing #sauce #veganrecipe #veganpotatoes #dairyfreerecipe #wfpb #glutenfreedairyfree #glutenfreevegan #foodreels #dairyfree #plantbasedrecipes #plantbasednutrition #autoimmunefoods #autoimmunedisease #antiinflammatory #healthyrecipes #healthierchoices


    More

    Shop

    Work with Juli

    About Juli

    The Facebook Community

    Contact

    • Instagram
    • Pinterest
    • Facebook
    • Mail

    Copyright © 2022 Pure Kitchen Blog

    Terms & Disclaimers