Three 15-minute Easy Noodle Recipes (Vegan & Budget Friendly) (2024)

3 noodle recipes you can make in 15 minutes or less! Check out my latest video for these 3 really easy, pantry and budget-friendly recipes!

I also used 3 different noodles for these 3 recipes.

These are some of my favourite types of noodles to work with. From left to right–udon, rice noodles/rice stick, and instant ramen noodles (gluten-free version here)! I share a little bit about each in my video too!

Now on to the 3 noodle dishes! I’ve got:

Peanut and Sesame Noodles—a new and improved version of the Peanut and Sesame Noodles I’ve previously made! Really lush and somewhat creamy too, so slurp away!

Yaki Udon—inspired by those in Japanese restaurants! You can opt to sub the udon for other soba-like noodles to make a Yaki Soba.

Sweet and Sour Garlic Noodles—it’s like sweet and sour tofu but better because I’ve added in some crispy garlic and noodles!

I’ve been having a lot of noodles these past few weeks under quarantine because they’re easy and also really comforting.

You can also of course make them with basic pantry ingredients and veggies you have. So needles to say I’ve made my fair share of noodle bowls.

Hope you guys enjoy these recipes! 🙂

Are you looking for more delicious, vegan recipes?Check out my latestVegan Kitchen eBook, that has over 95 recipes (and a whole section for Asian recipes!) that are packed with flavour and made with simple and easily accessible ingredients! Also, two trees (instead of 1!) will be planted for every download of my eBookthrough non-profit organisationOne Tree Planted.?

Three 15-minute Easy Noodle Recipes (Vegan & Budget Friendly) (6)

If you make and of these recipes, please tag me on myFacebookorInstagramand use the hashtag #thefoodietakesflight 🙂



Good for 1-2 servings

180g (1 pack) udon noodles

1/2 onion, sliced

Chopped scallions and sesame seeds, for topping

Oil, for cooking

Pinch of salt, or to taste

Pinch of black pepper, or to taste

Veggies (feel free to use what you have!)

1 1/2 cups shredded cabbage

1/2 small carrot, sliced 1/2 small red bell pepper, sliced

Dried shiitake mushrooms (I used 4 pieces), rehydrated

Water, to cook the veggies


2 tbsp soy sauce

2 tbsp water

1/2 tbsp brown sugar or other sugar, adjust according to desired sweetness

1 tsp rice wine vinegar (or sub regular white vinegar and add a pinch of sugar)


  1. If using dried mushrooms, place them in a boil and pour boiling hot water. Leave to soak until rehydrated then slice the mushrooms.
  2. Mix all the sauce ingredients until sugar is diluted. Feel free to adjust measurements based on desired taste. Set aside.
  3. Soak udon noodles in some hot water. Carefully separate the noodles and then drain the water.
  4. Heat a pan with oil. Once hot, add in onions. Sauté until tender then add in the rest of the veggies. Pour some water to cook down the veggies. Mix well.
  5. Once the veggies are cooked through, add in the udon noodles. Pour in the sauce and mix well.
  6. Leave to cook for a few minutes until the noodles absorb the sauce. Season with salt and pepper, to taste.
  7. Garnish with some chopped spring onions and spring onions, if desired. Enjoy while hot!


Good for 2-3 servings

180g dry rice noodles

½ medium red onion, sliced into strips

½ cup sliced bell peppers, sliced into strips*

1/2 medium carrot, sliced into strips*

2 tbsp sesame oil (highly recommend, but feel free to use other oil)

Chopped spring onions, for topping

Sesame seeds, for topping

*The veggies are really up to you! You can basically whatever you have available!


¾ cup warm water

2.5 tbsp peanut butter (I used slightly salted and sweetened peanut butter)

3 cloves garlic, minced

2 tbsp sesame oil (highly recommend, but feel free to use other oil)

2 tbsp maple syruporother liquid sweetener, can be subbed with sugar

4 tbsp soy sauce, or to taste

1 tsp sriracha (optional), adjust according to desired spice


1/2 tbsp cornstarch + 1 tbsp room temperature water, mixed into a slurry


  1. Pour boiling hot water over the noodles. Carefully break apart. Leave to sit for a few minutes until pliable and half-cooked. Drain the water afterwards.
  2. Mix all sauce ingredients EXCEPT the cornstarch slurry in a bowl until smooth. Adjust flavours based on desired taste. Set aside.
  3. In a large pan, heat the 2 tbsp sesame oil or other oil. Sauté the onions, leeks, and bell peppers.
  4. Add in the tofu and other veggies you’re using. Sauté until tender.
  5. Add in the noodles. Pour in the sauce while mixing the noodles.
  6. Cook for another 3-5 minutes on medium to high heat. Pour in the cornstarch slurry and mix well until sauce has thickened and is absorbed by the noodles.
  7. Turn off heat. Top with sesame seeds and spring onions, if using. Enjoy while hot!


Good for 2-3 servings

2 ramen bricks (70g) each—feel free to use other types of noodles*

100g (half block) of tofu, drained of excess liquid and sliced into cubes 1/2 onion, diced

1 small bell pepper, diced

Salt, to taste

Neutral oil, for cooking


3/4 cup water

1 tbsp soy sauce

2 tbsp brown sugar or other sugar, adjust according to desired sweetness

3 tbsp tomato ketchup

2 tbsp distilled white vinegar or apple cider vinegar

1 tbsp garlic, minced (fried to a crisp before being added to sauce)

Sesame seeds, optional


1 1/2 tbsp cornstarch + 3 tbsp room temp water, mixed until cornstarch is diluted

*The ramen I use come with just the noodles! I’ve used the brand Koka and Lotus Foods. Lotus Foods makes gluten-free brown rice noodles. I honestly wouldn’t use ramen noodles that come with sauce packets and discard them just so I can use them for other sauces, because that’d be a waste. 🙁


  1. Heat a pan. Add some oil. Once hot, add in the minced garlic for the sauce. Cook over medium heat, moving around until golden brown and crisp. Set aside.
  2. Add some more oil. Place the tofu cubes. Pan fry until brown and crisp on all sides. Set aside.
  3. Mix all the sauce ingredients together, including the toasted garlic.
  4. Boil a pot of water. Add in the ramen bricks or other noodles. Cook until half-cooked or chewy. Don’t overcook since these will still cook down later one.
  5. Heat the same pan as the garlic and tofu.
  6. Sauté the sliced onions and bell peppers until cooked. Add in the tofu. Mix in the sauce and leave to boil over medium heat. Once it boils, add in the cornstarch slurry. Continue to mix until thick. Add in the half-cooked noodles. Mix and leave to cook for a few more minutes until noodles absorb some of the sauce and are cooked through.
  7. Garnish with some more chopped spring onions and toasted garlic, if desired. Enjoy while hot!

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Three 15-minute Easy Noodle Recipes (Vegan & Budget Friendly) (2024)
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