This tomato and garlic rice noodle soup is another “home cooking” recipe I learned while living in southern China. Essentially, you stir fry all your veggies and garlic on the stove, dump on top of noodles, and add water. That’s it. It is super comforting, super easy, and incidentally, super vegan? Give it a try!
Ingredients
Although you can substitute any type of noodle, I find Asian noodle soups to be super comforting using rice noodles. You can find them in the refrigerated section of Chinese markets. This packet I got here was even already cut into ribbons. If you can find them super fresh, they’ll already be soft. If not, and they’re hard from being in the fridge, you can loosen them up by soaking them in hot water. Easy peasy.
Other than the noodles, you’ll need some chopped tomatoes and garlic. I like to add leafy green veggies and tofu to mine, but you can go without if you want.
The last things you need are the staples of southern Chinese sauces: black vinegar, soy sauce, and chili oil. Did you notice these are the exact same sauces that I use in my spicy egg noodle recipe? This is also the same combo I use for my gyoza dipping sauce! I know there are some of you out there on the fence about buying black vinegar because you don’t know how to use it all up. See how I’m helping you out? Just buy it.
Other Things to Note
This recipe is A LOT like my last spicy Chinese noodle recipe. The seasonings are all to taste, and I typically NEVER MEASURE. Obviously, this makes it kind of difficult to provide an exact recipe. My advice: just pour a little bit of each sauce into your soup, stir, taste, and adjust.
One last thing: I wrote this recipe to use up the entire 2 lb pack of noodles, but usually I only make half at a time, since I’m only feeding two adults and a toddler at the moment. Cooked leftovers DO NOT save, so it’s best to cook and eat fresh.
ALTERNATIVELY, this actually makes a great lunch to take to work. Put everything cooked in a heat proof bowl sans the water, including your seasonings. When you’re ready to eat, just add the boiling water! Most offices these days have hot water dispensers, right?
Do you guys have a comfort noodle dish you love to make? Please share!
Vegan Chinese Rice Noodle Soup
Ingredients
- 3-4 roma tomatoes chopped
- 3-4 cloves garlic minced
- Chinese vegetables, such as bok choy
- 1 package Fried tofu
- 1 package flat rice noodles cut in ribbons
- black vinegar to taste
- soy sauce to taste
- chili oil to taste
- water
Instructions
- If your rice noodles are not fresh, soften them by soaking them in hot (almost boiling) water for a few minutes.
- Heat up some oil in a wok or skillet. Add bok choy (or other vegetable) and stir fry 2-3 minutes until cooked through. Remove from skillet.
- Add tomatoes and garlic to skillet. Stir fry until tomatoes have gone soft and mushy and garlic is browned.
- Divide your rice noodles into four bowls. On top of each bowl place 3-4 pieces fried tofu, bok choy, and about 1/4 cup cooked tomato garlic sauce.
- Add water to each bowl, enough to create a soup for the noodles.
- To each bowl add vinegar, soy sauce, and chili oil to taste. If you are unsure how much to add, start with 1 tsp vinegar, 1/2 tsp soy sauce, and 1/2 tsp chili oil. Mix your soup, taste, and continue to add seasoning as needed.
- Serve each noodle bowl individually! Leftovers do not save, so eat fresh.