5 Quick Noodle Recipes to make every Week ! {easy

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Today‘s video is all about noodles – quick and easy noodle recipes to make all week! Vegan Ramen, Sweet & Sour Gochujang Noodles, 5 min Chimichurri Inspired Pasta and moreeeee. You simply have to try !

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#1 Fresh Chili & Herb Noodles 0:00

75g – 100g noodles of choice (2.6 oz – 3.5 oz)
4 – 5 tbsp fresh parsley, finely chopped
1 small red onion
2 cloves garlic
¼ cup (60ml) olive oil
1 tbsp white wine vinegar
1 ½ tbsp soy sauce
a generous pinch of chili flakes, or to taste!
a dash of black pepper
½ tsp dried herbs of choice (i used marjoram)
2 tsp agave or maple syrup
roasted sesame seeds for the top
additional veggies or tofu to have on the side

→ serves 1

#2 Sweet & Sour Gochujang Noodles 2:28

2 blocks of ramen noodles (125g)
2 Tbsp water + 1 tbsp cornstarch
2 tbsp soy sauce
3 tbsp white wine vinegar
2 tbsp maple or agave syrup
1 tsp sesame oil
1-2 tsp gochujang
1-2 cloves garlic
½ cup (125ml) water
1 spring onion
toppings of choice, such as fried tofu, roasted sesame seeds, steamed snap peas

→ serves 1 – 2

#3 Sundried Tomato Tofu Noodles 04:13

75g – 100g smoked tofu (2.6 oz – 3.5 oz)
3-4 sun dried tomatoes, packed in oil
a lil olive oil for the pot
75g – 100g glass noodles (2.6 oz – 3.5 oz)

2 ½ heaping tbsp plain hummus
1 ¼ tbsp white wine vinegar
1 tsp sesame oil
1 tsp sriracha
2 tsp soy sauce
2-4 tbsp water

→ serves 1

#4 Curry Mushroom Noodles 5:30

120g – 150g cremini mushrooms (4.2oz – 5.3oz)
2-3 cloves garlic
1 tsp sesame oil
2 tsp vegetable oil
2 tsp red curry paste
1 tbsp soy sauce
1 tsp agave syrup
2 tbsp vegan sour cream, cream cheese, coconut cream or full fat coconut milk
⅓ cup (80ml) water
1 squeeze of lemon or lime juice for serving
salt to taste, if needed
optional: steamed pak choi, roasted sesame seeds, chopped spring onion for serving

125g noodles of choice (4.4oz)

#5 Cozy Vegan Ramen – 2 Ways 6:55

125g noodles of choice (2,6 – 4.4oz)
2 spring onions
1 handful dried shiitake mushrooms, broken into bits
2-3 cloves garlic, minced
1 inch piece fresh ginger, minced
1 – 2 tbsp olive oil
a generous pinch of chili flakes, or to taste!
2-3 small sheets or crispy roasted seaweed, ripped to pieces
1 tbsp agave
2 tbsp white wine or rice vinegar
1 vegetable stock cube
2 ½ cups (625ml) water, more if needed

for VERSION 1 add:
1 tbsp miso paste
1 tsp tahini or sesame oil

for VERSION 2 add:
1 splash of coconut milk
1 tsp gochujang

→ serves 1-2


Music used:

intro by la roux: https://open.spotify.com/track/7C4q3iDYe1EwGAgXUKKtwU?si=89a373dba5aa4a31
loopschauber: https://open.spotify.com/track/68eEbyrrYDI1SPbxfz84zw?si=e93482a5674349b6
culpeo: https://open.spotify.com/track/6O2CRirKsTJDBJtqUrxLU0?si=9ee9f36c4a8b4d61

fluhalp: https://soundcloud.com/fluhalp/autumn-83
Naomi – https://thmatc.co/?l=D4B1104F
outro by: carego – Little Changes – https://thmatc.co/?l=756EC543

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