Best 2 Szechuan Noodles Raw Vegan Recipes

Embark on a culinary journey to the vibrant streets of Sichuan with this collection of tantalizing raw vegan noodle recipes. Discover the perfect balance of flavors and textures in each dish, featuring an array of fresh vegetables, aromatic herbs, and zesty sauces. From the classic Dan Dan Noodles, bursting with nutty sesame and spicy chili oil, to the refreshing Cold Sesame Noodles, tossed in a creamy tahini dressing, these recipes cater to every palate. Indulge in the savory delight of Mapo Tofu Noodles, where tender tofu is coated in a rich and flavorful sauce, or try the unique and tangy Sweet and Sour Noodles, offering a harmonious blend of sweet, sour, and savory notes. Prepare to be captivated by the fiery heat and bold flavors of the Szechuan Noodles, sure to leave your taste buds tingling. Each recipe is meticulously crafted to provide a symphony of flavors, textures, and aromas, promising an unforgettable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

SZECHUAN TOFU AND VEGGIES

Szechuan Tofu and Veggies image

Szechuan Tofu and Veggies! A flavorful vegan stir-fry with crispy tofu, szechuan sauce and loaded up with healthy vegetables! Quick, easy and flavorful!!!

Provided by Sylvia Fountaine | Feasting at Home

Categories vegan

Time 30m

Yield 2

Number Of Ingredients 12

Ingredients

8-12 ounces tofu, patted dry and cubed (or sub shrimp or chicken cubes)
2 tablespoons peanut oil or high heat oil
generous pinch salt and pepper
½ cup thinly sliced onion
4 ounces sliced mushrooms (optional)
2 cups shredded cabbage (or shredded brussels, or shredded broccoli)
1 cup shredded carrots or matchstick
½ red bell pepper, thinly sliced
1 cup asparagus, snap peas, or green beans
optional: 6-8 small dried red Chinese or Arbol chilies
¼ cup Szechuan Sauce and more to taste! (please multiply if doubling or tripling the recipe)
garnish: scallions, sesame seeds, chili flakes

Steps:

Heat oil in a skillet. Season oil generously with salt and pepper. With tofu, I generally use ½ teaspoon kosher salt per ½ pound of tofu. Swirl the seasoned oil around until spread out uniformly. Add tofu and sear on at least two sides, until crispy and golden. Be patient here. Set aside.
To the same pan, add a little more oil if needed, onion, and mushrooms and sauté over medium-high heat - stirring constantly, until tender, about 3 minutes. Add the remaining veggies, add the dried red chilies if you like -and lower heat to medium, and sauté, tossing & stirring for 3-5 minutes until just tender or al dente. Tender, but vibrant and still slightly crisp!
Add the Szechuan Sauce, starting with ¼ cup and adding more to taste. If you are cooking more than one batch, you'll need to multiply the sauce accordingly. Cook the sauce 2 minutes, letting it thicken a bit. Toss in the crispy tofu ( or shrimp or chicken) right at the end, just to warm it up.
Divide among bowls. Sprinkle with sesame seeds and scallions. Add chili flakes for more heat.
Serve this just as it is, or over rice, or noodles... and remember, do not eat the dried chilis!

Nutrition Facts : ServingSize - With tofu - Add 2 servings of Szechuan Sauce ( ¼ cup), Calories 307 calories, Sugar 11.9 g, Sodium 368.4 mg, Fat 20.3 g, SaturatedFat 2.9 g, TransFat 0 g, Carbohydrate 23.9 g, Fiber 7 g, Protein 14.2 g, Cholesterol 0 mg

SZECHUAN NOODLES (RAW VEGAN)

Szechuan Noodles (Raw Vegan) image

This incredible recipe was nabbed from the Barefoot Contessa and modified by myself to make it truly raw vegan. There are a lot of ingredients, but the outcome is spectacular!

Provided by Sweet Tortellini

Categories Vegan

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

6 garlic cloves, chopped
1/4 cup fresh ginger, peeled and chopped
1/2 cup tahini (sesame paste)
1/2 cup smooth peanut butter
1/2 cup good soy sauce or 1/2 cup Braggs liquid aminos
1/4 cup dry sherry
1/4 cup sherry wine vinegar or 1/4 cup rice vinegar
1/4 cup honey or 1/4 cup agave nectar
1/2 teaspoon hot chili oil
2 tablespoons dark sesame oil
1/2 teaspoon fresh ground black pepper
1/8 teaspoon ground cayenne pepper
1 lb kelp noodles
1 red bell pepper, julienned
1 yellow bell pepper, julienned
4 scallions, sliced diagonally (white and green parts)

Steps:

Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree until smooth.
Rinse and drain the kelp noodles in a colander, place it in a large bowl, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm, cold or room temperature. The remaining sauce may be added, as needed, to moisten the pasta. I love adding some crunch, so I usually throw some chopped peanuts, or blanched broccoli bits, crumbled crisp onions - anything really!
If you're not into spice, reduce it - although I personally feel that the spice adds another layer of amazingness! =).

Nutrition Facts : Calories 663.8, Fat 28.6, SaturatedFat 5.2, Cholesterol 63.8, Sodium 1475.2, Carbohydrate 82.6, Fiber 7, Sugar 16.7, Protein 23.3

Tips:

Use high-quality, fresh vegetables for the best flavor and texture.
If you don't have a spiralizer, you can use a julienne peeler to create the noodle-like strips.
Be sure to rinse the noodles thoroughly after spiralizing to remove any excess starch.
The sauce is versatile and can be used on other dishes, such as tofu or tempeh.
If you like your noodles spicy, add more chili flakes or Sriracha to the sauce.
For a more savory flavor, add a tablespoon of tamari or soy sauce to the sauce.
Garnish the noodles with fresh herbs, such as cilantro or basil, for a pop of color and flavor.

Conclusion:

Szechuan noodles are a delicious and healthy vegan meal that is easy to make. With a few simple ingredients and a little bit of time, you can create a dish that is both flavorful and satisfying. So next time you're looking for a quick and easy vegan meal, give Szechuan noodles a try.