This is an incredibly easy and satisfying No Cook Noodle Soup ready with one bowl and the help of a water kettle for boiling hot water! Simply add your noodles, seasonings, and any vegetables or protein of your choice before pouring the hot water and leaving everything to cook down.
THIS ONE BOWL NO-COOK NOODLE SOUP IS:
- Easy to put together - and only requires one bowl!
- Inspired by no other than, instant noodles!
- Healthier than instant noodles you buy in packs
- Easy to customize depending on your flavors and mix-ins of choice
WHAT NOODLES SHOULD I USE?
I used starch-based vermicelli noodles to bean threats. Thin rice noodles or vermicelli would be a good option to use for this recipe.
Also note: Depending on the noodles you use, you may need to add more water if needed. You may also need longer cooking time.
I don’t recommend using wheat-based noodles since these usually require boiling the noodles to cook.
INGREDIENTS YOU'LL NEED
You can find the full detailed recipe in the card below!
- 1 bundle vermicelli noodles or bean threads (I used pea starch based ones), 45g - or other noodles of your choice
- 1-2 cloves garlic, minced
- 1 tbsp soy sauce
- 1/2 vegetable bouillon
- 1 tsp sugar
- Dash white pepper
- 1 tsp chili oil or more
- Drizzle of sesame oil
Mix-Ins (totally up to you!)
- Chopped green onions or cilantro
- Bok choy or other vegetables
- Mushrooms
- Tofu or other protein of choice
INSTRUCTIONS
- Prepare a large heat/microwave safe bowl.
- Add your noodles, all the seasonings, and any mix-ins.
- Carefully pour boiling hot water in the bowl.
- Mix everything and then cover the bowl with a plate or lid.
- Leave this to sit for 8-10 minutes or until the noodles are cooked. You can also microwave this on high for 2 minutes to cook the vegetables and noodles.
- When the noodles are cooked to your liking, garnish with chopped green onions or cilantro. Enjoy while hot!
Looking for more Vegan Asian recipes?
You can get a copy of my cookbook, Vegan Asian!
If you crave vegan-friendly versions of classic Asian dishes, this cookbook is packed with Southeast and East Asian dishes inspired by those I grew up enjoying at home and those I’ve tried from my travels. From iconic Thai dishes to piping-hot Japanese fare and everything in between, the recipes in this will take your palate on a delicious food trip across Asia, and hopefully keep you coming back for more!
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No Cook Noodle Soup
Ingredients
Noodles
- 1 bundle vermicelli noodles or bean threads (I used pea starch based ones), 45g - see notes
- 1-2 cloves garlic minced
- 1 tbsp soy sauce
- 1/2 vegetable bouillon
- 1 tsp sugar
- Dash white pepper
- 1.5 to 2 cups hot water , or more as needed
- 1 tsp chili oil or more
- Drizzle sesame oil
Mix-Ins
- Chopped green onions or cilantro for topping
- Bok choy or other vegetables
- Mushrooms
- Tofu or other protein of choice
Instructions
- Prepare a large heat/microwave safe bowl.
- Add your noodles, all the seasonings, and any mix-ins.
- Carefully pour boiling hot water in the bowl.
- Mix everything and then cover the bowl with a plate or lid.
- Leave this to sit for 8-10 minutes or until the noodles are cooked. You can also microwave this on high for 2 minutes to cook the vegetables and noodles.
- When the noodles are cooked to your liking, garnish with chopped green onions or cilantro. Enjoy while hot!
WATCH Video
Notes
NOODLES
- Depending on the noodles you use, you may need to add more water if needed. You may also need longer cooking time. I don’t recommend using wheat-based noodles since these usually require boiling the noodles to cook.
- Thin rice noodles or vermicelli would be a good option to use for this recipe.
NUTRITIONAL INFO
YOU CAN PIN THIS RECIPE:
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Am I missing something? I don’t see how much water you are supposed to add.
Hey Katherine! Apologies for that. You can add 1.5 to 2 cups hot water.