Impromptu Recipe: Lunchtime Rice Noodles with Nori

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Several days a week, I have a huge salad and something else for lunch.  Today I wasn’t sure what the “something else” should be, so I threw together this quick rice noodle dish.  It has a bit of a zip thanks to the raw ginger and red pepper flakes.  I used wide rice noodles, but you can use whatever you have on hand, from spaghetti to vermicelli.

Lunchtime Rice Noodles with Nori
serves 1

2 oz. rice noodles, any size
1 tbsp. soy sauce
1 tbsp. rice vinegar
1 tsp. minced fresh ginger
1/8 tsp. red pepper flakes
1 nori sheet, torn into pieces
sesame seeds (optional)

1) Cook rice noodles according to package directions.  Drain, rinse under cold water, and set aside.

2) In a small bowl, mix together the soy sauce, rice vinegar, ginger, and red pepper flakes.  Add the noodles and toss to combine.

rice noodle sauce
3) Sprinkle the nori over everything and garnish wish sesame seeds, if desired.  If you have time, you can chill it a bit for a cold noodle salad.

vegan rice noodle nori bowl


About the Author:

Sam has been eating a plant-based diet since summer of 2009 and has spent the subsequent years experimenting with all manner of plant-based food. She holds a Certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies and is a graduate of the Bauman College Nutrition Consultant Program. She is a former member of Toastmasters International and was awarded a Competent Communicator designation for public speaking. When she's not blogging or cooking, Sam likes to read and study the Bible, play silly card games and knit socks.
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