Vegan Seafood Noodles

Dive into the ocean-inspired flavors of these Vegan Seafood Noodles—a plant-based twist on a classic dish that’s bursting with umami and vibrant textures. This recipe combines tender rice noodles with a medley of fresh vegetables like julienned carrot and zucchini, all brought to life with a bold sauce infused with kelp powder, nori sheets, and smoked paprika for that authentic “seafood” essence. Finished with juicy cherry tomatoes, crunchy green onions, and a sprinkle of toasted sesame seeds, these noodles deliver a satisfying balance of savory and refreshing notes. Perfect for a quick 35-minute meal, this dish is not only vegan but also packed with nutrient-rich ingredients, making it a wholesome and flavorful option for your weekly menu. Whether you're a seafood lover looking for a plant-based alternative or a fan of creative Asian-inspired recipes, this is a must-try!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 grams rice noodles
• 2 whole nori sheets
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 large carrot, julienned
• 1 medium zucchini, julienned
• 3 tablespoons soy sauce
• 2 tablespoons lemon juice
• 1 teaspoon kelp powder
• 1 teaspoon smoked paprika
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper
• 100 grams cherry tomatoes, halved
• 2 stalks green onions, sliced
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon toasted sesame seeds

Directions

Step 1

Begin by preparing the rice noodles according to package instructions, typically soaking them in hot water until softened, then draining and setting aside.

Step 2

Tear the nori sheets into small pieces and grind them in a spice grinder or with a mortar and pestle until you have a coarse powder; set aside.

Step 3

In a large pan or wok, heat the olive oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.

Step 4

Add the julienned carrot and zucchini to the pan, and stir-fry for 3-4 minutes until just tender.

Step 5

In a small bowl, mix together the soy sauce, lemon juice, kelp powder, smoked paprika, sea salt, and black pepper to make the sauce.

Step 6

Add the sauce to the pan, followed by the softened rice noodles. Toss everything together to combine well and heat through, about 2 minutes.

Step 7

Next, gently fold in the cherry tomatoes and sliced green onions, cooking for another 1-2 minutes until the tomatoes are slightly softened.

Step 8

Remove the pan from heat and sprinkle the ground nori, fresh cilantro, and toasted sesame seeds over the noodles.

Step 9

Serve immediately, distributing the vegan seafood noodles into bowls and enjoying the savory, seafood-inspired flavors.

Nutrition Facts

Serving size	(658.8g)

Amount per serving	% Daily Value*
Calories	653.0

Total Fat 33.5g	0%
Saturated Fat 5.1g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 3524.6mg	0%
Total Carbohydrate 78.2g	0%
Dietary Fiber 10.9g	0%
Total Sugars 10.5g
Protein 14.9g	0%

Vitamin D 0IU	0%
Calcium 203.9mg	0%
Iron 4.9mg	0%
Potassium 1272.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.7%

Protein: 8.8%

Carbs: 46.4%