This is served hot or cold Yum Yum Noodles The recipe is delicious. Rice noodles and vegetables are tossed in a vegetarian yam sauce and garnished with Thai basil. Add raw vegetables for a cold version of this yum yum noodle recipe, or grilled vegetables and tofu for a hot noodle bowl. Try not to lick the bowl.
When I want comfort food. That’s when I thought of Yum Yum Noodles! Asian food is one of my favorites, so I combined my favorite vegan yum sauce with noodles and grilled vegetables for an incredible Asian dinner.
As a child, one of my favorite dining experiences was going to Japanese teppanyaki restaurants to watch Japanese chefs cook in front of us on a flat iron grill.
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Additionally, the dipping sauce completes the meal. Although many Japanese restaurants serve a variety of sauces, I prefer Asian mustard, ginger and the famous yum yum sauce.
Choosing noodles
While noodle choice is an individual choice, I chose rice noodles for my Yum Yum Noodles recipe.
For example, rice noodles are made from rice flour and are 100% gluten-free. Fluffy and soft rice noodles are often used in stir-fried dishes like vegan spicy Thai drunken noodles or Thai curry noodle bowls.
Another option is soba noodles, made with buckwheat flour and has a slightly nutty flavor.
If you’re gluten-free, pure buckwheat soba is gluten-free, but check the label, as some soba noodles contain wheat flour. Soba noodles, for example, have a firmer texture than spaghetti.
On the other hand, udon noodles are usually thick wheat noodles (not gluten-free) and chewy and soft with a neutral taste.
Cook the noodles
Regardless of the type of noodles chosen, all noodles cook in minutes. Because they cook so quickly, preparing dinner takes minutes rather than hours.
- I recommend following the directions on the noodle package you choose. Then drain the noodles and rinse in cold water if you plan to eat the yum yum noodles cold.
- But, if eaten hot, I recommend cooking the noodles a few minutes less than the recommended cooking time.
- That way, when you heat the noodles with the yum yum sauce, they won’t be overcooked.
Next, decide whether you want to eat your Yum Yum noodles cold or hot. And you can even add tofu for added flavor.
Yum Yum Sauce
However, the key to this recipe is the vegan yam sauce! I love the sauce! And this vegan version of yum yum sauce is versatile for a variety of recipes.
Cold salad ingredients
- Rice Noodles: A Chinese noodle made from rice flour and water with a light, delicate flavor and chewy texture. They come in a variety of shapes and sizes, from very fine, crumbly vermicelli to noodles ¼ inch wide, like fettuccine.
- Red Chilli: I love the color and sweetness of red bell peppers in stir-fries and salads.
- White Cabbage: Firm and tightly packed, white cabbage has a sweet, mild flavor that makes it an excellent choice for salads and coleslaw.
- Zucchini: Zucchini has a very mild flavor that is slightly sweet, grassy or green.
- red cabbage: Raw red cabbage tastes fresh and slightly peppery
- Summer Squash: Summer squash of all types and colors offers prime texture and flavor — thin, crisp skin and tender, mildly sweet and nutty flesh.
Substitute cold salad
- Choose any noodles of your choice and let cool or rinse in cold water.
- Substitute raw vegetables of your choice and cut them into uniform sizes.
Make a cold salad
Once the ingredients are combined in the bowl, pour the yum yum sauce over the top, toss and refrigerate until ready to eat.
Hot Noodle Bowl Ingredients
- Baby Portobello Mushrooms: Portobello mushrooms are firmer and thicker than a normal mushroom. They grill well!
- Summer squash: Mildly sweet, yellow summer squash is in season and very inexpensive.
- Zucchini: Zucchini is a little firmer than summer squash and has a nutty flavor profile.
- Grape tomatoes: I like to cook with grape tomatoes because they have thick skin and don’t grill well with other vegetables.
- White Onion: White and yellow onions have a stronger flavor profile than red onions and caramelize when grilled.
- Red bell pepper: The sweetest of all peppers, red bell peppers have a sweet taste.
Cut the vegetables to the same size so they cook evenly in the grill basket.
Replace the hot noodle bowl
- Choose any mushroom you want; Make sure they are the same size as the other vegetables in the basket.
- Try using red onion instead of white onion. Or opt for yellow onions.
- Add green chilies instead of red bell peppers if unavailable.
Grilled Vegetable Marinade Ingredients
- I am Willow: Soy sauce imparts salty, sweet, umami (savory) and even slightly bitter flavors. This balanced flavor profile makes it an excellent spice. You mainly detect salt, sweetness and umami.
- Rice Vinegar: Rice vinegar has a sweet, acidic taste, similar to other types of vinegar, such as apple cider vinegar. Unlike rice wine, rice vinegar is usually used sparingly.
- Fresh Ginger: Fresh ginger root is delicious, spicy, and sweet, and while ginger retains some of that peppery spice and sweetness, its flavor is milder.
- Garlic cloves: Garlic adds a warm buttery flavor to the marinade.
Substitute marinade ingredients for fried vegetables
- Instead of soy sauce, coconut aminos or tamari is a great gluten-free alternative.
- Substitute white vinegar or champagne vinegar for rice vinegar in recipes.
- If you don’t have fresh ginger, add 1 teaspoon ground allspice, ground cinnamon, ground mace, or ground nutmeg.
- A clove of fresh garlic is equal to ¼ teaspoon of granulated garlic powder. The correct conversion applies to dehydrated or freeze-dried garlic or even minced refrigerated garlic. So if you don’t have plain garlic powder on your own, but you do have garlic salt, you can go ahead and reach for it.
As always, I recommend marinating overnight, but a few hours should suffice.
Grilled vegetables
- Be sure to use vegetables that are similar in size so they cook faster.
- Preheat grill to 400 degrees.
- APlace your vegetables directly into your grill basket and close the lid.
- Cook your vegetables in the grill basket for about 20 minutes, turning or stirring them every 5-8 minutes.
- Next, heat the noodles and yum yum sauce in a skillet or wok until hot – place the noodles on a plate.
Then, add grilled vegetables and tofu if you like.
Recipe FAQs
Traditional yam sauce bottled in Japanese restaurants or stores is not vegetarian. However, vegan yum yum sauce is easy to make with a few substitutions.
I use yum yum sauce as a dip for raw or cooked vegetables. It’s also great as a dip for fried rice, noodles or french fries. I even like it in a baked potato.
Try adding stir-fried vegetables and tofu. Or add a little more spice if you dare.
advice
- Grill or saute the vegetables and serve this yum yum noodle recipe hot.
- Add grilled, baked or air fried tofu for extra protein
- Sprinkle with peanuts or wasabi peas
- Serve hot or cold
Try this vegan yam noodles recipe with grilled vegetables and tofu or eat it as a cold raw salad. I guarantee you will love it.
If you like this yum yum noodles recipe, give us a 5-star review and comment below. We want to hear from you!
📖 Recipe
Yum Yum Noodles
Served hot or cold, Yum Yum noodles are delicious. Rice noodles and vegetables are tossed in a vegetarian yam sauce and garnished with Thai basil. Add raw vegetables or grilled vegetables for a cold version of this noodle bowl and tofu for a hot noodle bowl.
Materials
Vegetable Marinade for Grilling
instructions
Cold Yum Yum Noodles
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Cook noodles according to package directions.
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Immediately transfer to a colander and rinse with cold water until cool to the touch.
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If you plan to eat the yum yum noodles hot, skip step 2.
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Place the cooled noodles in a large bowl.
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Add the vegetables to the noodles.
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Pour the sauce over the noodles, and toss gently.
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Garnish with Thai basil or cilantro if you like.
Grilled Vegetable Marinade
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Combine all ingredients in a high speed blender.
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Blend and pour over vegetables in an air-tight container.
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Shake to combine.
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Refrigerate overnight or at least a few hours.
Hot Yum Yum Noodle Bowl
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Preheat a grill to 400 degrees.
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Place marinated vegetables in a grill basket.
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Cook for 20 minutes; Toss vegetables in grill basket every 5-8 minutes.
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Remove from heat.
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Cook noodles according to package directions.
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Transfer to a medium-sized skillet or wok
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Heat the pan to medium-low
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Add yum yum sauce
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Toss noodles until heated through
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When the sauce thickens when hot, add small amounts of water (¼ cup at a time until the sauce is thin enough to coat the noodles.
tofu
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Marinate overnight if using tofu.
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Grill, bake, air fry or cook tofu in a skillet.
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Serve over yum yum noodles and vegetables.
Comment
- Choose any noodle of your choice
- Yum Yum, noodles are excellent served with only sauce.
- Or, grill or roast the vegetables and serve this yum yum noodle recipe hot.
- Add grilled, baked or air fried tofu for extra protein. I recommend preparing it in advance.
- Sprinkle with peanuts or wasabi peas
- Serve hot or cold
nutrition
Calories: 409kcalSugars: 189gProtein: 36gFat: 2gPolyunsaturated Fats: 2gSodium: 356mgPotassium: 1235mgFiber: 4gSugar: 10gVitamin A: 4261IUVitamin C: 79mgCalcium: 141mgIron: 7mg
Oh! My name is Kathy, I am a retired high school English teacher and vegetarian and blogger. My entire blog is completely plant-based vegan. I truly believe that what we eat and how we live determines our health and the preservation of our planet! 🙂