Cellophane Noodles Recipe Vegan: Easy & Delicious Ideas

Cellophane noodles, also known as glass noodles or mung bean noodles, are a fantastic ingredient for creating light, flavorful, and satisfying vegan dishes. Their translucent appearance and delicate texture make them a perfect base for stir-fries, soups, and cold salads.

What’s even better? These noodles absorb flavors beautifully, allowing you to customize your dish with whatever fresh vegetables, herbs, and sauces you love.

Whether you’re a seasoned vegan or simply looking to incorporate more plant-based meals into your routine, this cellophane noodles recipe vegan is a must-try. It’s quick to prepare, super versatile, and packs a punch of vibrant flavors that will keep you coming back for more.

In this blog post, I’ll walk you through everything you need to know to make a delicious vegan cellophane noodle dish from scratch. From essential ingredients and kitchen tools to step-by-step instructions and helpful tips, you’ll find all the guidance needed to master this recipe.

Plus, I’ll share some creative variations so you can tailor the dish to your taste buds or pantry staples. Let’s dive in and get cooking!

Why You’ll Love This Recipe

This vegan cellophane noodles recipe stands out for several reasons. First, it’s incredibly easy and fast to prepare, making it ideal for busy weeknights or last-minute meals.

The noodles themselves are gluten-free and low in calories, perfect for those mindful of dietary restrictions or looking for lighter options.

Secondly, the recipe is highly adaptable. You can load it with your favorite fresh veggies, add some tofu or tempeh for protein, or spice it up with chili and garlic for an extra kick.

The noodles soak up the savory sauce, creating a harmonious blend of textures and flavors.

Finally, this dish is colorful and visually appealing, making it a great choice for entertaining or meal prepping. It also pairs wonderfully with other vegan dishes, which you can explore in our Harvest Hash Recipe or our Lion’S Mane Mushroom Crumble Recipes.

Ingredients

• 100g cellophane noodles (also called glass noodles or mung bean noodles)
• 2 tablespoons vegetable oil (such as sunflower or canola oil)
• 3 cloves garlic, minced
• 1 small onion, thinly sliced
• 1 medium carrot, julienned
• 1 bell pepper (red or yellow), thinly sliced
• 100g snap peas or snow peas, trimmed
• 150g firm tofu, cubed (optional for extra protein)
• 3 tablespoons soy sauce (use tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 teaspoon maple syrup or agave nectar
• 1 teaspoon toasted sesame oil
• 1 teaspoon grated fresh ginger
• 1-2 teaspoons chili flakes (optional for heat)
• 2 spring onions, sliced thinly
• Fresh cilantro or basil for garnish
• Sesame seeds for garnish

Equipment

• Large pot for boiling water
• Large skillet or wok
• Mixing bowl
• Colander or strainer
• Sharp knife and cutting board
• Measuring spoons and cups
• Wooden spoon or spatula

Instructions

1. Prepare the noodles: Soak the cellophane noodles in warm water for about 8-10 minutes or until they are soft but still slightly firm. Drain and set aside.
2. Cook the tofu: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the cubed tofu and cook until golden brown on all sides, about 5-7 minutes. Remove tofu from the skillet and set aside.
3. Sauté aromatics: In the same skillet, add the remaining 1 tablespoon of oil. Toss in the minced garlic, grated ginger, and sliced onions. Sauté for 2-3 minutes until fragrant and the onions turn translucent.
4. Add vegetables: Add the julienned carrots, bell peppers, and snap peas to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
5. Combine noodles and sauce: Add the drained noodles and cooked tofu back into the skillet. Pour in the soy sauce, rice vinegar, maple syrup, and toasted sesame oil. Toss everything together gently but thoroughly to coat the noodles and veggies in the sauce.
6. Season and finish: Sprinkle chili flakes if using, and add the sliced spring onions. Stir for another minute to combine the flavors well.
7. Serve: Transfer to serving plates or bowls. Garnish with fresh cilantro or basil leaves and sprinkle with sesame seeds. Serve warm.

Tips & Variations

“For a gluten-free version, be sure to use tamari instead of regular soy sauce.”

Feel free to swap the tofu with tempeh or add other plant-based proteins like edamame or chickpeas. For a heartier meal, toss in shredded cabbage, mushrooms, or baby corn.

If you prefer a spicier kick, add sliced fresh chilies or a dash of Sriracha sauce. To make this dish more refreshing, serve it as a cold noodle salad by chilling the cooked noodles and veggies before mixing in the sauce.

For an extra nutty flavor, sprinkle chopped peanuts or cashews on top. You can also experiment with different herbs like mint or Thai basil for a fresh twist.

Nutrition Facts

Serving Suggestions

This vegan cellophane noodle dish pairs wonderfully with light Asian-inspired sides such as steamed dumplings or spring rolls. For a refreshing complement, try serving with a crisp cucumber salad or a bowl of miso soup.

It also works well as a standalone meal for lunch or dinner, especially when topped with extra fresh herbs and a wedge of lime for squeezing over. If you want to explore more vegan-friendly meals, check out our Lemon Ricotta Pasta With Arugula Recipe or this flavorful Low Fodmap Appetizer Recipes collection for healthy starters.

Conclusion

This cellophane noodles recipe vegan is a delightful way to enjoy a nutritious, fast, and flavorful plant-based meal. Its combination of tender noodles, crisp vegetables, and savory sauce makes it a crowd-pleaser that’s easy to customize according to your preferences or what’s in your pantry.

Whether you’re cooking for yourself, family, or friends, this recipe is sure to impress with minimal effort and maximum taste. Plus, it’s a wonderful gateway to exploring more vegan cooking adventures.

Don’t forget to bookmark this recipe and try out our other exciting dishes like the Instant Pot Rabbit Recipe or the Maple Bourbon Pickles Recipe for even more culinary inspiration. Happy cooking!

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