35+ Delicious Sunday Vegan Noodle Recipes for Every Feast

There’s something special about Sundays—the day for unwinding, relaxing, and enjoying good food with loved ones.

And what could be more comforting than a warm bowl of noodles?

Whether you prefer savory stir-fries, refreshing cold noodle salads, or rich creamy pasta dishes, vegan noodle recipes can cater to every craving.

If you’re looking to elevate your Sunday meals with healthy, satisfying, and delicious plant-based options, this collection of 35+ Sunday Vegan Noodle Recipes will inspire you.

From quick meals to elaborate dinners, these recipes offer something for everyone, making Sunday meals both exciting and nourishing.

Say goodbye to boring, and let your taste buds celebrate the wonderful flavors of vegan noodles!

35+ Delicious Sunday Vegan Noodle Recipes for Every Feast

Whether you’re a seasoned vegan or simply looking for new ways to incorporate plant-based meals into your routine, these 35+ Sunday Vegan Noodle Recipes will add variety and excitement to your weekly meals.

From light and fresh options like Soba Noodles with Avocado to hearty classics like Stir-Fried Udon, these dishes are easy to prepare, bursting with flavor, and made with wholesome ingredients.

Perfect for meal prep, Sunday family dinners, or weeknight meals, vegan noodles are a versatile choice for any occasion.

So, next time you’re in the kitchen, grab a pack of noodles and start cooking—your new favorite Sunday meal awaits!

Spicy Thai Peanut Noodles

This Spicy Thai Peanut Noodles recipe is a bold and flavor-packed dish that combines the richness of peanut sauce with the zest of lime and a touch of spice. It’s a quick meal that satisfies cravings while staying entirely plant-based. Perfect for a cozy Sunday night, this dish is a balance of creamy, tangy, and spicy notes, making it a family favorite.

Ingredients

• 8 oz rice noodles
• 1/4 cup creamy peanut butter
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 1 tbsp sriracha (adjust to taste)
• 1 tsp grated ginger
• 1 tbsp lime juice
• 1 cup mixed vegetables (e.g., carrots, bell peppers, broccoli)
• 2 tbsp chopped peanuts (for garnish)
• 2 tbsp chopped fresh cilantro (optional)

Instructions

1. Cook the rice noodles according to the package instructions. Drain and set aside.
2. In a small bowl, whisk together the peanut butter, soy sauce, sesame oil, sriracha, ginger, and lime juice until smooth. Adjust seasoning to your liking.
3. Heat a large skillet over medium heat. Add the mixed vegetables and stir-fry until tender-crisp, about 5-7 minutes.
4. Add the cooked noodles to the skillet and pour the peanut sauce over. Toss everything together until evenly coated.
5. Serve immediately, garnished with chopped peanuts and cilantro if desired.

This Spicy Thai Peanut Noodles recipe is the epitome of comfort food with a kick. The creamy peanut sauce envelops the noodles in a luscious coat of flavor, while the fresh vegetables add a satisfying crunch. Whether you’re serving a crowd or savoring it solo, this dish brings restaurant-quality Thai cuisine right to your table.

Creamy Coconut Curry Noodles

Indulge in a warm bowl of Creamy Coconut Curry Noodles that blends the rich creaminess of coconut milk with aromatic spices. This recipe is a one-pot wonder, perfect for lazy Sundays when you want something hearty yet easy to prepare. The comforting blend of curry and noodles will leave everyone asking for seconds.

Ingredients

• 8 oz udon or rice noodles
• 1 tbsp coconut oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 1/2 tsp turmeric powder
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 cup baby spinach
• 1 cup chickpeas, cooked
• 1 tbsp lime juice
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions

1. Cook the noodles according to the package instructions. Drain and set aside.
2. Heat coconut oil in a large pot over medium heat. Add the onion and garlic, sautéing until fragrant and translucent.
3. Stir in the curry powder and turmeric, cooking for 1 minute to release their aroma.
4. Pour in the coconut milk and vegetable broth, stirring well to combine. Bring the mixture to a gentle simmer.
5. Add the spinach and chickpeas, cooking until the spinach wilts.
6. Toss the cooked noodles into the pot and mix well to coat them in the creamy curry sauce.
7. Finish with a squeeze of lime juice and garnish with fresh cilantro before serving.

Creamy Coconut Curry Noodles are the perfect way to end your weekend on a high note. The rich, velvety curry sauce envelops every strand of noodle, while the chickpeas and spinach make it wholesome and satisfying. This dish is not only a feast for the taste buds but also a nourishing delight for the soul.

Vegan Teriyaki Stir-Fry Noodles

Vegan Teriyaki Stir-Fry Noodles are a quick and flavorful option that combines sweet and savory teriyaki sauce with tender noodles and crisp vegetables. This recipe is a great way to use up leftover veggies and makes for a delightful Sunday meal that is both vibrant and satisfying.

Ingredients

• 8 oz soba noodles
• 1 tbsp vegetable oil
• 1 cup broccoli florets
• 1/2 cup sliced carrots
• 1/2 cup snap peas
• 1 red bell pepper, sliced
• 1/4 cup teriyaki sauce (store-bought or homemade)
• 2 green onions, chopped
• 1 tbsp sesame seeds (optional)

Instructions

1. Cook the soba noodles according to the package directions. Drain and rinse under cold water to prevent sticking.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the broccoli, carrots, snap peas, and bell pepper. Stir-fry for 5-7 minutes until tender-crisp.
3. Add the cooked noodles to the skillet and pour the teriyaki sauce over. Toss everything together until the noodles and vegetables are evenly coated.
4. Garnish with chopped green onions and sesame seeds before serving.

Vegan Teriyaki Stir-Fry Noodles are a delicious medley of flavors and textures that come together in no time. The sweet teriyaki sauce perfectly complements the fresh, crisp vegetables, making it a hit with both kids and adults. This recipe is perfect for creating a memorable Sunday dinner that is both nutritious and utterly scrumptious.

Vegan Mushroom Stroganoff Noodles

Vegan Mushroom Stroganoff Noodles are a creamy and hearty dish with a rich, savory flavor. This recipe is a plant-based take on the classic comfort food, swapping dairy for cashews and mushrooms to create a luscious sauce. Perfect for cozy Sunday dinners, this dish is comforting, filling, and full of depth with each bite.

Ingredients

• 8 oz wide eggless noodles (or your preferred pasta)
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 2 cups sliced mushrooms (button or cremini)
• 1/2 cup vegetable broth
• 1/2 cup raw cashews (soaked for 2 hours or overnight)
• 3/4 cup unsweetened almond milk (or other plant-based milk)
• 1 tbsp Dijon mustard
• 1 tbsp soy sauce
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions

1. Cook the noodles according to the package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
3. Add the sliced mushrooms to the skillet and cook until they release their moisture and become tender, about 7 minutes.
4. In a blender, combine the soaked cashews, vegetable broth, almond milk, Dijon mustard, soy sauce, smoked paprika, salt, and pepper. Blend until smooth.
5. Pour the cashew sauce over the mushrooms in the skillet and bring to a simmer. Let the sauce cook for 5-7 minutes until thickened.
6. Add the cooked noodles to the skillet, tossing everything together until the noodles are coated with the creamy sauce.
7. Garnish with fresh parsley before serving.

Vegan Mushroom Stroganoff Noodles offer the same creamy indulgence of the traditional dish without any dairy. The earthy mushrooms and the silky cashew-based sauce bring a satisfying richness to each bite, while the wide noodles soak up all the delicious flavors. This dish is perfect for a relaxed Sunday evening, giving you the comfort of a classic recipe with a wholesome twist.

Lemon Garlic Asparagus Noodles

Lemon Garlic Asparagus Noodles are a fresh, light, and zesty dish perfect for springtime or whenever you want something simple but flavorful. With the bright flavors of lemon, garlic, and tender asparagus, this dish is ideal for a Sunday meal that feels light yet satisfying. It’s quick to prepare and makes for a delightful change of pace from heavier pasta dishes.

Ingredients

• 8 oz spaghetti (or preferred noodle)
• 1 tbsp olive oil
• 4 garlic cloves, minced
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 lemon (zested and juiced)
• 1/2 cup vegetable broth
• Salt and pepper, to taste
• Red pepper flakes (optional)
• Fresh basil for garnish

Instructions

1. Cook the pasta according to the package directions. Drain and set aside, reserving 1/4 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
3. Add the asparagus pieces to the skillet and sauté for about 5-7 minutes, until they’re tender but still crisp.
4. Stir in the lemon zest, lemon juice, vegetable broth, and reserved pasta water. Let the mixture simmer for 3-4 minutes until it slightly thickens.
5. Add the cooked pasta to the skillet, tossing to coat the noodles with the garlic-lemon sauce. Season with salt, pepper, and red pepper flakes to taste.
6. Garnish with fresh basil before serving.

This Lemon Garlic Asparagus Noodles recipe is a delightful balance of tangy lemon and savory garlic, paired perfectly with the fresh crunch of asparagus. The light broth-based sauce makes it an ideal meal for when you want something refreshing yet satisfying. Whether you’re enjoying it on a lazy Sunday afternoon or serving it to guests, this dish is sure to impress with its bright, clean flavors.

Vegan Pad Thai Noodles

Vegan Pad Thai Noodles bring the vibrant flavors of Thailand right to your dinner table. This dish is a combination of stir-fried noodles, crispy tofu, and a deliciously tangy, sweet, and spicy sauce. It’s a perfect way to bring some excitement to your Sunday dinner with its bold flavors and fresh ingredients.

Ingredients

• 8 oz rice noodles
• 1 tbsp sesame oil
• 1/2 block firm tofu, cubed
• 1 small red bell pepper, thinly sliced
• 1 carrot, julienned
• 1/4 cup chopped green onions
• 2 tbsp tamari or soy sauce
• 1 tbsp rice vinegar
• 2 tbsp peanut butter
• 1 tbsp maple syrup
• 1 tbsp lime juice
• 1/2 tsp sriracha or chili paste (adjust to taste)
• 1/4 cup crushed peanuts
• Fresh cilantro for garnish

Instructions

1. Cook the rice noodles according to the package directions. Drain and set aside.
2. Heat the sesame oil in a large pan over medium-high heat. Add the tofu cubes and cook until golden and crispy on all sides, about 7-10 minutes.
3. Add the bell pepper, carrot, and green onions to the pan with the tofu. Stir-fry for 3-4 minutes until the vegetables are tender.
4. In a small bowl, whisk together the tamari, rice vinegar, peanut butter, maple syrup, lime juice, and sriracha.
5. Add the cooked noodles to the skillet and pour the sauce over the top. Toss everything together until the noodles are coated with the sauce.
6. Garnish with crushed peanuts and fresh cilantro before serving.

Vegan Pad Thai Noodles are a fantastic blend of sweet, savory, tangy, and spicy flavors, making this dish a true crowd-pleaser. The crispy tofu and crunchy vegetables complement the rich peanut sauce, creating a satisfying and flavorful meal that’s perfect for any Sunday gathering. This dish offers a quick yet authentic experience that will transport your taste buds to the streets of Thailand.

Vegan Pesto Pasta with Roasted Vegetables

Vegan Pesto Pasta with Roasted Vegetables is a vibrant and delicious meal that combines the nutty flavors of homemade pesto with tender, caramelized roasted vegetables. The freshness of basil and the creaminess of cashews create the perfect plant-based pesto sauce, while the roasted veggies add a savory depth. This dish is an excellent choice for those looking to enjoy a comforting yet wholesome meal on a Sunday evening.

Ingredients

• 8 oz pasta (penne, fusilli, or spaghetti)
• 1 tbsp olive oil
• 1 small zucchini, sliced
• 1 red bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh basil leaves
• 1/4 cup raw cashews
• 2 tbsp nutritional yeast
• 2 tbsp lemon juice
• 1 garlic clove
• 1/4 cup olive oil
• Salt and pepper, to taste
• Pine nuts (optional, for garnish)

Instructions

1. Preheat the oven to 400°F (200°C). On a baking sheet, toss the zucchini, bell pepper, and cherry tomatoes with olive oil, salt, and pepper. Roast for 20-25 minutes, stirring halfway through, until the vegetables are tender and caramelized.
2. Meanwhile, cook the pasta according to package instructions. Drain and set aside, reserving a small cup of pasta water.
3. In a food processor, combine the basil, cashews, nutritional yeast, lemon juice, garlic, olive oil, salt, and pepper. Blend until smooth, adding a bit of pasta water if needed to reach your desired consistency.
4. Toss the cooked pasta with the pesto sauce until well coated.
5. Add the roasted vegetables on top, garnish with pine nuts (if desired), and serve.

Vegan Pesto Pasta with Roasted Vegetables is a colorful and satisfying dish that highlights the fresh flavors of basil pesto and perfectly roasted veggies. The creamy cashew pesto is rich and fragrant, making it a true comfort meal. This dish is not only filling but also packed with nutrients, perfect for a nourishing Sunday dinner that everyone will love.

Vegan Sweet Potato & Peanut Noodles

Vegan Sweet Potato & Peanut Noodles combine the sweetness of roasted sweet potatoes with the savory richness of a peanut sauce. The creamy peanut butter, combined with soy sauce, garlic, and lime, creates a tangy, umami-packed sauce that pairs beautifully with the noodles and roasted sweet potato. This dish is a perfect mix of sweet, salty, and savory, providing a filling yet balanced meal for a cozy Sunday evening.

Ingredients

• 8 oz rice noodles
• 1 large sweet potato, peeled and cubed
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup peanut butter
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp lime juice
• 1 tsp grated ginger
• 1 garlic clove, minced
• 1/4 cup water (or more if needed)
• Chopped peanuts (for garnish)
• Fresh cilantro (for garnish)

Instructions

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potato with olive oil, salt, and pepper, then spread it out on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and lightly caramelized.
2. Cook the rice noodles according to package instructions. Drain and set aside.
3. In a small saucepan, whisk together the peanut butter, soy sauce, maple syrup, lime juice, ginger, garlic, and water. Heat over low heat, stirring until smooth and creamy. Add more water if needed to thin the sauce.
4. Toss the cooked noodles with the peanut sauce until well coated.
5. Top with roasted sweet potato cubes, chopped peanuts, and fresh cilantro before serving.

Vegan Sweet Potato & Peanut Noodles are a delicious and unique combination of textures and flavors. The roasted sweet potato provides natural sweetness, while the creamy peanut sauce adds a savory depth to the noodles. With the addition of fresh cilantro and peanuts, this dish becomes even more satisfying. It’s a perfect, balanced dish for a Sunday dinner that is both nourishing and indulgent.

Spicy Sesame Soy Noodles

Spicy Sesame Soy Noodles are a flavorful, Asian-inspired noodle dish with a tangy, spicy sauce that perfectly complements the nutty flavor of sesame oil. The soy sauce, garlic, and chili paste create a balanced sauce that adds depth to the noodles. This dish is quick to prepare and offers a delightful kick, making it a great choice for a vibrant, quick Sunday meal.

Ingredients

• 8 oz soba noodles (or your preferred noodle)
• 2 tbsp sesame oil
• 2 garlic cloves, minced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp chili paste or sriracha (adjust to taste)
• 1 tbsp sesame seeds
• 2 green onions, chopped
• 1/4 cup chopped cilantro (optional)

Instructions

1. Cook the soba noodles according to package directions. Drain and rinse under cold water to prevent sticking.
2. In a large pan or skillet, heat the sesame oil over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant.
3. Stir in the soy sauce, rice vinegar, maple syrup, and chili paste. Simmer for 2-3 minutes to combine the flavors.
4. Add the cooked noodles to the skillet and toss until well coated in the sauce.
5. Garnish with sesame seeds, chopped green onions, and cilantro (if using).

Spicy Sesame Soy Noodles are a simple yet flavorful dish that offers a wonderful balance of heat, sweetness, and savory umami. The sesame oil adds a delicious richness to the noodles, while the chili paste gives it a satisfying kick. This dish is perfect for when you want a quick, easy, and delicious Sunday dinner that’s packed with flavor and satisfying to the taste buds.

Vegan Pad Thai

Vegan Pad Thai is a popular Thai street food dish that’s packed with flavor. This version features rice noodles stir-fried in a savory tamarind sauce, with the crunch of peanuts, the freshness of lime, and the heat of chili flakes. Tofu is added for protein and texture, making this dish both satisfying and delicious. It’s a flavorful, plant-based twist on the classic Pad Thai, and it makes for a perfect Sunday dinner or a meal to share with friends and family.

Ingredients

• 8 oz rice noodles
• 1 tbsp sesame oil
• 1 block firm tofu, pressed and cubed
• 2 tbsp tamarind paste
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp lime juice
• 1 tsp chili flakes (adjust to taste)
• 1/2 cup shredded carrots
• 1/2 cup bean sprouts
• 1/4 cup chopped green onions
• 1/4 cup chopped peanuts
• Lime wedges, for garnish

Instructions

1. Cook the rice noodles according to the package instructions. Drain and set aside.
2. Heat sesame oil in a large pan or wok over medium heat. Add the cubed tofu and cook until golden and crispy, about 5-7 minutes. Remove the tofu from the pan and set aside.
3. In the same pan, whisk together tamarind paste, soy sauce, maple syrup, lime juice, and chili flakes to make the sauce. Simmer for 2-3 minutes.
4. Add the cooked noodles to the pan and toss them in the sauce to coat evenly.
5. Stir in the shredded carrots, bean sprouts, and tofu, mixing well.
6. Garnish with green onions, peanuts, and lime wedges before serving.

This Vegan Pad Thai is a satisfying and flavorful dish that will transport your taste buds to Thailand. The combination of tangy tamarind sauce, crispy tofu, and fresh vegetables makes it a well-balanced and nutritious meal. It’s a great option for a light yet filling Sunday dinner that’s sure to impress with its bold and vibrant flavors.

Vegan Ramen with Miso Broth

Vegan Ramen with Miso Broth is a comforting and nourishing noodle soup. The rich miso broth is infused with umami flavors, and paired with soft noodles, sautéed vegetables, and a touch of sesame oil. Topped with fresh green onions and a soft-boiled vegan egg (made from tofu), this ramen is a perfect meal for those chilly Sunday evenings when you’re craving something warm and hearty.

Ingredients

• 8 oz ramen noodles (preferably fresh or whole wheat)
• 2 tbsp sesame oil
• 1 small onion, sliced
• 1 garlic clove, minced
• 1 tbsp grated ginger
• 4 cups vegetable broth
• 3 tbsp miso paste (white or yellow)
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1/2 cup mushrooms, sliced
• 1/2 cup bok choy, chopped
• 1/2 cup corn kernels (optional)
• 1/4 cup green onions, chopped
• 1 tbsp sesame seeds (optional)
• 1 vegan soft-boiled egg (made from tofu, optional for garnish)

Instructions

1. Cook the ramen noodles according to package instructions. Drain and set aside.
2. In a large pot, heat sesame oil over medium heat. Add the onion, garlic, and ginger, and sauté for 3-4 minutes until softened.
3. Stir in the miso paste and soy sauce, then pour in the vegetable broth. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.
4. Add the sliced mushrooms, bok choy, and corn (if using) to the broth and cook for an additional 3-4 minutes until the vegetables are tender.
5. Divide the cooked ramen noodles between bowls and pour the hot miso broth and vegetables over the noodles.
6. Garnish with green onions, sesame seeds, and a vegan soft-boiled egg (if desired).

Vegan Ramen with Miso Broth is the ultimate comfort food, offering a balance of savory umami flavors and hearty vegetables. The miso broth is rich and flavorful, while the ramen noodles provide a satisfying texture. This dish is perfect for a Sunday evening when you want something cozy and nourishing that can be made in under 30 minutes. It’s a bowl of warmth that everyone will love!

Vegan Garlic Sesame Noodles

Vegan Garlic Sesame Noodles are a simple, quick, and flavorful dish that’s perfect for a busy Sunday. The noodles are tossed in a savory garlic sesame sauce, with just the right amount of heat from chili flakes. The addition of sesame oil and sesame seeds adds a rich, nutty flavor that makes this dish truly special. It’s light, fresh, and comes together in under 20 minutes, making it an ideal choice for a delicious, no-fuss meal.

Ingredients

• 8 oz soba noodles (or spaghetti)
• 2 tbsp sesame oil
• 4 garlic cloves, minced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp chili flakes (optional, adjust to taste)
• 1 tbsp sesame seeds
• 1/4 cup chopped green onions (for garnish)

Instructions

1. Cook the soba noodles according to package instructions. Drain and set aside.
2. In a large pan, heat sesame oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant and golden.
3. Stir in the soy sauce, rice vinegar, maple syrup, and chili flakes (if using). Simmer for 1-2 minutes to combine the flavors.
4. Add the cooked noodles to the pan and toss until evenly coated in the garlic sesame sauce.
5. Sprinkle sesame seeds on top and garnish with chopped green onions before serving.

Vegan Garlic Sesame Noodles are a quick and easy dish that delivers bold flavor with minimal ingredients. The combination of garlic, sesame oil, and soy sauce creates a savory base, while the sesame seeds add a delightful crunch. Whether you’re making it for a weeknight meal or a laid-back Sunday dinner, this dish is sure to become a favorite go-to recipe in your vegan noodle rotation.

Vegan Thai Peanut Noodles

Vegan Thai Peanut Noodles are a flavorful, creamy, and slightly spicy dish that’s perfect for a weekend dinner. The peanut sauce is the star of this recipe—rich, creamy, and packed with umami flavor from peanut butter, soy sauce, and a hint of lime. Tossed with noodles and fresh vegetables like carrots and bell peppers, this dish is quick to prepare and will definitely become a go-to recipe when you want something satisfying yet light. It’s great for meal prep or a family dinner!

Ingredients

• 8 oz rice noodles
• 2 tbsp peanut butter
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp maple syrup
• 1 tbsp sesame oil
• 1 garlic clove, minced
• 1/2 tsp ground ginger
• 1/2 cup shredded carrots
• 1/2 cup red bell pepper, thinly sliced
• 1/4 cup chopped cilantro
• 2 tbsp chopped peanuts (for garnish)
• 1 tbsp sesame seeds (optional)

Instructions

1. Cook the rice noodles according to the package instructions. Drain and set aside.
2. In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, sesame oil, garlic, and ground ginger until smooth.
3. In a large bowl, toss the cooked noodles with the peanut sauce until evenly coated.
4. Add the shredded carrots, red bell pepper, and chopped cilantro to the noodles and toss again.
5. Garnish with chopped peanuts and sesame seeds before serving.

Vegan Thai Peanut Noodles are a perfect balance of creamy, savory, and tangy flavors. The peanut sauce is rich yet light, while the fresh vegetables provide a nice crunch and texture. This dish is quick to make, satisfying, and incredibly flavorful, making it a great option for a relaxing Sunday meal. The noodles can also be served cold for a refreshing noodle salad on warmer days!

Vegan Stir-Fried Udon Noodles

Vegan Stir-Fried Udon Noodles are a hearty and satisfying dish that’s perfect for a quick dinner. The thick and chewy udon noodles are stir-fried with fresh vegetables like bell peppers, broccoli, and mushrooms, and tossed in a savory soy-based sauce with a touch of sesame oil. The dish is finished off with a sprinkle of sesame seeds and fresh green onions for added flavor. This stir-fry is packed with vegetables and protein, making it a nutritious and tasty vegan meal.

Ingredients

• 8 oz udon noodles
• 1 tbsp sesame oil
• 1/2 onion, sliced
• 1/2 cup broccoli florets
• 1/2 cup mushrooms, sliced
• 1/2 red bell pepper, sliced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1/2 tsp garlic powder
• 1/4 tsp ground pepper
• 1/4 cup chopped green onions
• 1 tbsp sesame seeds

Instructions

1. Cook the udon noodles according to the package instructions. Drain and set aside.
2. Heat sesame oil in a large skillet or wok over medium-high heat. Add the sliced onion and cook for 2-3 minutes until softened.
3. Add the broccoli, mushrooms, and bell pepper, and stir-fry for an additional 5-7 minutes until the vegetables are tender-crisp.
4. Stir in the soy sauce, rice vinegar, maple syrup, garlic powder, and ground pepper, and cook for another 2 minutes.
5. Add the cooked udon noodles to the pan and toss everything together until well coated.
6. Garnish with chopped green onions and sesame seeds before serving.

This Vegan Stir-Fried Udon Noodles dish is a quick, satisfying, and nutritious meal that’s packed with fresh vegetables and savory flavors. The chewy udon noodles absorb the rich soy sauce and sesame oil, creating a deliciously hearty base. Perfect for a Sunday meal when you want something comforting, yet light and packed with nutrition. It’s also a great option for meal prep, as it tastes just as good the next day!

Vegan Soba Noodles with Avocado and Cilantro Lime Dressing

Vegan Soba Noodles with Avocado and Cilantro Lime Dressing is a fresh and vibrant noodle dish that’s perfect for a light and healthy Sunday lunch or dinner. The soba noodles are paired with creamy avocado and tossed in a zesty cilantro lime dressing, creating a refreshing and satisfying meal. The combination of the nutty soba noodles with the creamy avocado and tangy dressing makes this dish both delicious and nutritious, ideal for those looking for something lighter but still full of flavor.

Ingredients

• 8 oz soba noodles
• 1 ripe avocado, diced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• 1 tbsp olive oil
• 1 tbsp tahini
• 1 tsp maple syrup
• Salt and pepper to taste
• 1/4 cup chopped cucumbers (optional)
• 1 tbsp sesame seeds (optional)

Instructions

1. Cook the soba noodles according to the package instructions. Drain and rinse under cold water to cool them down.
2. In a small bowl, whisk together lime juice, olive oil, tahini, maple syrup, salt, and pepper to make the dressing.
3. In a large bowl, combine the cooked soba noodles, diced avocado, and chopped cilantro.
4. Pour the cilantro lime dressing over the noodles and toss gently to combine.
5. Optional: Add chopped cucumbers for extra crunch and garnish with sesame seeds before serving.

This Vegan Soba Noodles with Avocado and Cilantro Lime Dressing recipe is a light and refreshing dish that’s perfect for a Sunday afternoon. The soba noodles provide a nutty flavor and satisfying texture, while the creamy avocado and tangy dressing elevate the dish to a whole new level. It’s a wonderful option for anyone craving something nutritious, fresh, and quick to prepare. Serve it as a main dish or pair it with a side salad for a complete, healthy meal.

Note: More recipes are coming soon!