Vegan Seafood Noodles
Dive into the oceanic flavors of these Vegan Seafood Noodles, a plant-based twist on a classic comfort dish that's brimming with vibrant, umami-packed goodness. This quick and easy recipe uses rice noodles as a base, tossed with aromatic garlic and ginger, and loaded with colorful julienned carrots, zucchini, and juicy cherry tomatoes. The key to its signature seafood taste lies in the combination of nori sheets, kelp powder, and a flavorful soy sauce and lemon juice blend, enhanced with smoked paprika for a subtly smoky kick. Finished with fresh cilantro, green onions, and toasted sesame seeds, this dish offers a mouthwatering blend of textures and flavors. Perfect for weeknight dinners or impressing your guests with a unique vegan option, these noodles come together in just 35 minutes for a wholesome and satisfying meal.
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Recipe Information
Ingredients
- 200 grams rice noodles
- 2 whole nori sheets
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 large carrot, julienned
- 1 medium zucchini, julienned
- 3 tablespoons soy sauce
- 2 tablespoons lemon juice
- 1 teaspoon kelp powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 100 grams cherry tomatoes, halved
- 2 stalks green onions, sliced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon toasted sesame seeds
Instructions
Begin by preparing the rice noodles according to package instructions, typically soaking them in hot water until softened, then draining and setting aside.
Tear the nori sheets into small pieces and grind them in a spice grinder or with a mortar and pestle until you have a coarse powder; set aside.
In a large pan or wok, heat the olive oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
Add the julienned carrot and zucchini to the pan, and stir-fry for 3-4 minutes until just tender.
In a small bowl, mix together the soy sauce, lemon juice, kelp powder, smoked paprika, sea salt, and black pepper to make the sauce.
Add the sauce to the pan, followed by the softened rice noodles. Toss everything together to combine well and heat through, about 2 minutes.
Next, gently fold in the cherry tomatoes and sliced green onions, cooking for another 1-2 minutes until the tomatoes are slightly softened.
Remove the pan from heat and sprinkle the ground nori, fresh cilantro, and toasted sesame seeds over the noodles.
Serve immediately, distributing the vegan seafood noodles into bowls and enjoying the savory, seafood-inspired flavors.
Nutrition Facts
Calories |
678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3490 mg | 152% | |
| Total Carbohydrate | 83.7 g | 30% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 14.4 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1560 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
