Vegetarian Duck Noodles
Discover the irresistible flavors of Vegetarian Duck Noodles, a plant-based twist on classic Asian cuisine. This dish elevates seitan with rich umami from soy sauce, hoisin sauce, and fragrant five-spice powder, all simmered in a hearty vegetable broth infused with ginger and garlic. Tender rice noodles soak up the savory sauce, while crisp bok choy, julienned carrots, and a hint of chili flakes add vibrant texture and spice. Perfectly balanced and quick to prepare, this satisfying recipe is ideal for weeknight dinners or impressing guests. Serve it steaming hot with fresh coriander and spring onions for a beautiful, flavor-packed bowl. If you're craving comfort with a meat-free twist, these vegetarian noodles deliver delight in every bite!
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Recipe Information
Ingredients
- 250 grams Seitan (store-bought or homemade)
- 200 grams Rice noodles
- 3 tablespoons Soy sauce
- 1 tablespoon Dark soy sauce
- 1 tablespoon Sesame oil
- 500 milliliters Vegetable broth
- 2 teaspoons Fresh ginger, grated
- 2 cloves Garlic, minced
- 3 pieces Spring onions, chopped
- 1 medium Carrot, julienned
- 1 head Bok choy, chopped
- 1 teaspoon Five-spice powder
- 2 tablespoons Hoisin sauce
- 0.5 teaspoon Chili flakes (optional)
- 2 tablespoons Coriander leaves, for garnish
Instructions
Prepare the rice noodles according to the package instructions. Drain and set aside.
In a large pan or wok, heat sesame oil over medium heat. Add the grated ginger and garlic, sauté for about 1-2 minutes until fragrant.
Add the seitan to the pan and stir-fry for 5 minutes until it starts to brown slightly.
Stir in the five-spice powder, soy sauce, dark soy sauce, and hoisin sauce. Mix well to coat the seitan.
Pour in the vegetable broth. Add the carrot, bok choy, and half of the spring onions. Let it simmer for about 7-10 minutes until the vegetables are tender.
Add the cooked rice noodles into the pan and gently toss everything together to combine and heat through.
If using, sprinkle in the chili flakes. Adjust seasoning to taste if needed.
Serve the noodle dish hot, garnished with the remaining spring onions and coriander leaves.
Nutrition Facts
Calories |
1085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 5914 mg | 257% | |
| Total Carbohydrate | 140.0 g | 51% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 24.1 g | ||
| Protein | 87.0 g | 174% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 609 mg | 47% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2557 mg | 54% | |
*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.
