Discover the Top 10 Most Delicious Vegan Noodle Dishes and Easy Homemade Recipes

Vegan Grilled Meat Noodle Bowl - Just hearing the name makes your mouth water, right? Despite being a vegan dish, it's as satisfying as any meaty dish, easy to make, and incredibly tasty. Switching things up from meat to vegan is quite exciting, you'll see!

Ingredients:

• Vegan meat: 300g
• Vermicelli noodles: 500g
• Lemongrass, chili, dried shallots
• Soy sauce, sugar, salt, pepper, vegan broth powder
• Vegan fish sauce, lime
• Cucumber, lettuce, herbs

Instructions:

• Step 1: Soak vegan meat slices in warm water until soft, then drain and squeeze out excess water. Slice into bite-sized pieces. Marinate the meat with lemongrass, dried shallots, finely chopped chili, and a mixture of sugar, soy sauce, salt, vegan broth powder, and pepper. Skewer the meat and grill over a stove or in the oven.
• Step 2: Wash and drain lettuce and herbs. Clean and slice cucumbers as desired. Prepare the dipping sauce by mixing vegan fish sauce, sugar, lime juice, and finely chopped garlic and chili.
• Step 3: Arrange vermicelli noodles on a plate with fresh vegetables. Enjoy it while the grilled vegan meat is still hot for the best taste.

The Mixed Vegan Noodle Bowl comes in various recipes depending on individual preferences. However, generally, it's fragrant, delicious, and harmoniously flavored. That's why Mytour will introduce you to the simplest, easiest way to make this dish so that everyone can successfully complete it.

Ingredients:

• Fresh noodles: 500g
• Tofu: 2 blocks
• Bamboo shoots: 200g
• Mushrooms: oyster mushrooms, shiitake mushrooms
• Toasted sesame seeds
• Toasted peanuts
• Lettuce
• Soy sauce and spices

Instructions:

• Step 1: Preparations - Shred bamboo shoots, blanch for 3 minutes, then remove and rinse with clean water and drain. Mushrooms: Soak in water for about 15 minutes to soften, then rinse well. Wash and drain lettuce. Slice tofu lengthwise, then fry until golden.
• Step 2: Sauté chopped shallots until fragrant, add mushrooms and bamboo shoots, season with soy sauce, salt, and a bit of sugar, stir-fry until the bamboo shoots absorb the seasonings, then add a tablespoon of toasted sesame seeds and mix well.
• Step 3: Put noodles, lettuce, fried tofu, and stir-fried bamboo shoots in a bowl, add toasted peanuts, pour soy sauce, and mix well before enjoying.

Vegan Crab Noodle Soup is a delicious and refreshing dish made from mushrooms and vegetables. This dish is not only simple to make but also incredibly enticing in flavor.

Ingredients:

• Fresh noodles: 500g
• Fried golden tofu cubes: 200g
• Tomatoes: 2
• Soy milk: 500ml
• Straw mushrooms: 200g
• Vegan sausage: 200g
• Accompanying herbs: coriander, Vietnamese balm, thinly sliced banana blossoms...
• Rice vinegar: 2 tablespoons
• Leek, fried shallots, vegan broth powder

Instructions:

• Step 1: Preparations: Wash tomatoes, dice one and slice the other. Wash leeks, raw herbs, and mushrooms. Sauté leeks until fragrant, then add diced tomatoes to stir-fry together, add straw mushrooms and season with spices until the mushrooms absorb the seasoning.
• Step 2: Simmer soy milk over low heat without boiling, gradually add vinegar, stir gently, this mixture will coagulate into the 'crab' of the noodle soup. Put the sautéed mushrooms, sliced tomatoes, and fried tofu cubes in a pot of water, season further if necessary, and bring to a boil. Arrange sliced vegan sausage and tofu cubes in a bowl, pour the broth, and serve with fresh herbs.

The next must-not-miss dish on this list is Vegan Bamboo Shoot Noodle Soup, made from simple, familiar ingredients to give your family a refreshing, delicious, and enticing morning.

Ingredients:

• White radish, carrots, potatoes: 1 each
• Wood ear mushrooms, dried shiitake mushrooms: 10g each
• Tofu: 2 blocks
• Dried shallots, pepper, soy sauce, salt, flour
• Bamboo shoots: 3 branches
• Spring onions, coriander, herbs
• Cooking oil for frying.

Instructions:

• Step 1: Peel and wash the white radish, carrots, and potatoes, cut into chunks, then simmer to make broth. Soak wood ear mushrooms and shiitake mushrooms in warm water until soft, then wash and finely chop.
• Step 2: Wash and finely chop spring onions and coriander. Prepare the herbs by removing the roots, cutting off the young stems, and washing thoroughly. Peel the bamboo shoots, slice thinly, sprinkle with salt to remove bitterness, then wash with water several times.
• Step 3: Grind tofu, mix with chopped mushrooms, wood ear mushrooms, flour, salt, and pepper, then shape into small balls to make vegan meatballs. Steam the meatballs for about 20 minutes.
• Step 4: Once the broth is seasoned to taste, bring it to a boil, add the bamboo shoots and cook for about 2 – 3 minutes. Blanch the noodles in boiling water, place in a bowl, pour the broth over, and sprinkle with chopped spring onions and coriander. Serve the vegan bamboo shoot noodle soup with assorted fresh herbs.

The first dish that Mytour mentions is Vegetarian Hue Noodle Soup. With just a little free time, you can successfully cook this rich and refreshing noodle dish for your whole family to enjoy!

Ingredients:

• Straw mushrooms: 200g
• Tofu: 2 blocks
• Lotus seeds, water chestnuts: 100g each
• Red pumpkin: 100g
• Carrot: 1
• Potato: 1
• Tomato: 1
• Pineapple: 1
• Pickled bamboo shoots
• Seasonings: Sesame oil, fermented tofu, salt, pepper, lemongrass, sugar.

Instructions:

• Step 1: Preparations: Rinse tofu, cut into small pieces, and fry until golden; Straw mushrooms: Remove stems, soak in diluted saltwater for 15 minutes, then wash and drain; Carrot, lotus seeds, red pumpkin, potato, water chestnuts: Peel, wash, and cut into bite-sized pieces. Cut tomatoes, pineapple, and pickled bamboo shoots into bite-sized pieces.
• Step 2: Boil a pot of water and add carrots, potatoes, and water chestnuts to cook until tender. Sauté lemongrass until fragrant, then add the ingredients one by one: tomatoes, straw mushrooms, pineapple, tofu, pickled bamboo shoots, season with sesame oil, pepper, salt, and sugar to taste, stir until well combined.
• Step 3: Transfer the sautéed ingredients to the pot of water containing carrots, potatoes, and red pumpkin. Adjust the heat to low until the water boils, then season to taste. Finally, add a little fried lemongrass to complete.

Sour soup is often a favorite for families on hot summer days. And Vegan Sour Bamboo Shoot Noodle Bowl will surely delight your family. With the gentle sourness of bamboo shoots, combined with the enticing sweetness of mushrooms, this vegan sour bamboo shoot noodle bowl will make both adults and children unable to resist.

Ingredients:

• Sour bamboo shoots: 200g
• Dried rice vermicelli: 500g
• Ripe tomatoes: 2
• Tofu: 3 blocks
• Straw mushrooms: 100g
• Spring onions, salt, sugar, vegan broth powder, dried shallots
• Cooking oil

Instructions:

• Step 1: Wash tomatoes, core them. Rinse sour bamboo shoots in water, cut into bite-sized pieces, then drain. Wash spring onions, finely chop. Soak straw mushrooms in diluted saltwater, then drain and cut in half.
• Step 2: Cut tofu into bite-sized pieces, fry until golden on all sides. Heat a little cooking oil, sauté chopped white shallots until fragrant, then add tomatoes and cook until soft.
• Step 3: Add sour bamboo shoots and stir-fry, season with a little salt and sugar, then simmer for about 5 – 7 minutes. Add enough water, then bring to a boil and add straw mushrooms and fried tofu, then adjust the seasoning to taste. Blanch rice vermicelli, place in a bowl, sprinkle some chopped spring onions on top, then ladle the broth over the noodles. Serve hot.

Right below, Mytour will guide you step by step to prepare a delicious breakfast dish Vegetarian Corn and Tofu Meatball Noodle Soup. It doesn't have to be meat to be delicious, right? This dish will give you a new perspective on vegetarian food and it's just as good as the real deal.

Ingredients:

• Fresh noodles: 500g
• Corn: 100g
• Carrot: 1
• Tofu: 2 blocks
• Wood ear mushrooms, shiitake mushrooms: 50g each
• White radish: 1
• Vegan seasoning powder, salt, sugar, soy sauce

Instructions:

• Step 1: Peel and trim the carrot, wash and cut into pieces. Peel and wash the white radish, cut into pieces. Simmer the carrot, white radish, and ½ portion of dried shiitake mushrooms to make broth.
• Step 2: Soak wood ear mushrooms and shiitake mushrooms until soft, then wash and finely slice. Mix with mashed tofu, add vegan seasoning, then shape into round meatballs. Steam the meatballs for 15 minutes.
• Step 3: Bring the broth to a boil, add corn, and meatballs, season to taste for a richer flavor. Blanch the noodles in boiling water, then place in a bowl and pour the broth on top. Enjoy the dish while the noodles are still hot. If you like it spicy, you can serve the noodles with chili sauce or fresh chili.

In the woods, under the sea, anything can be made vegetarian, from vegetarian shrimp, vegetarian squid, vegetarian cuttlefish, vegetarian duck, vegetarian meat... not only resembling them by over 90% in appearance but also unique in taste! Next, Mytour will share with you a simple and enticing recipe for vegetarian seafood noodle soup at home!

Ingredients:

• Fresh noodles: 500g
• Vegetarian shrimp: 200g
• Vegetarian squid: 200g
• Vegetarian fish cake: 200g
• Tofu: 3 pieces
• Shiitake mushrooms: 30g
• Carrot, radish, potato: 1 each
• Tomatoes: 2
• Vegan seasoning powder, pepper, salt

Instructions:

• Step 1: Soak vegetarian shrimp, vegetarian squid, vegetarian fish cake in warm water until soft, then drain. Soak dried shiitake mushrooms in warm water until soft. Wash and cut radish into bite-sized pieces.
• Step 2: Peel and wash carrots, radishes, and potatoes, then cut into chunks and simmer in broth with shiitake mushrooms, season to taste. Stir-fry vegetarian squid, vegetarian shrimp with seasoning. Deep-fry tofu and vegetarian fish cake until golden brown, then drain on paper towels.
• Step 3: Wash tomatoes, remove the core, stir-fry until soft, then add to the broth for a mild sour taste and vibrant color. Blanch the noodles in boiling water, place in a bowl. Top with vegetarian squid, vegetarian shrimp, vegetarian fish cake, tofu, then pour in the broth. Serve hot for the best taste.

Bamboo shoot noodles are a wonderfully fragrant and delicious dish often cooked with duck meat and served as a delicacy for weekends. For vegetarians, we have the vegetarian bamboo shoot and mock duck noodles, which are cooked with vegetarian ingredients, including mock duck, so they're just as delicious as the traditional duck bamboo shoot noodles.

Ingredients:

• Vegetarian mock duck: 400g
• Fresh noodles: 500g
• Fresh bamboo shoots: 400g
• Ginger, shallots: 1 each
• Herbs, bean sprouts
• Salt, vegetarian seasoning powder, sugar, pepper

Instructions:

• Step 1: Soak the vegetarian mock duck in warm water until soft, then drain, squeeze out excess water, marinate with a little salt, vegetarian seasoning powder, sugar, then stir-fry briefly.
• Step 2: Thinly slice the fresh bamboo shoots, wash and blanch them in water 2-3 times. Then drain and stir-fry the bamboo shoots with cooking oil, thinly sliced shallots, season to taste.
• Step 3: Add water to the pot of stir-fried bamboo shoots, bring to a boil, season to make the broth for the vegetarian bamboo shoot and mock duck noodles. When the broth boils, add ginger and grilled shallots for aroma.
• Step 4: Blanch the noodles in boiling water, place in a bowl, top with mock duck, bamboo shoots, grilled shallots, herbs, then pour the broth into the bowl. Enjoy the noodles while hot.