Vegan Asian Noodles

my version of asian noodles modified and adapted from several online recipes including one by Rachael Ray….


  • 1 pound whole wheat, whole grain spaghetti or soba noodles
  • 2-3 tablespoons olive oil
  • 1 package west soy (or other) seiten- cut small.
  • 1 small red onion chopped
  • 1 small red  pepper chopped.
  • Mushrooms of your choice –sliced.
  • ¼ head of red cabbage chopped small
  • 2 small heads of baby bok choy chopped
  • 4 cloves garlic, finely chopped
  • 1 2-inch piece of ginger root, grated
  • 1/3 to ½ cup Tamari (dark soy sauce)
  • 1-2 tablespoons of organic brown sugar
  • 2 limes, zest and juice of 1, the other cut into wedges, divided
  • other hot or chili sauce, to taste
  • 2 cups shredded romaine  lettuce
  • Cilantro , chopped, for garnish

Optional protein: shelled edamame, chick pea, any type of bean or lentil


Prepare the pasta per package instructions.   Set aside

Heat oil in a large sauté pan, add garlic and heat for 30 seconds.  Add chopped onion and red pepper and cook until soft/translucent.  Add mushrooms and continue cooking.  Once mushrooms are cooked down a bit, add the grated ginger and continue to simmer.  Throw the seiten in with any additional optional protein.  

Mix the tamari sauce with the brown sugar – I tasted this as I mixed to get the perfect sweet/sour combo that we like.  Add about 1 tsp of hot sauce – mix well and then pour into the above mixture.

Add lime zest and juice and the bok choy/cabbage – steam for a few minutes.

Pour the above combination over  the pasta and mix/toss.  Mix in chopped lettuce and top with cilantro.  Serve with lime wedges.

Leave a Reply

Your email address will not be published.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