Korean Take-Out Rice Noodles (Vegan) Recipe

Pulse ginger garlic and sugar together in a food processor or blender. Add water tamari almond butter 2 tablespoons sesame oil Worcestershire sauce rice vinegar and red pepper flakes. Process again until smooth. Transfer sauce to a small bowl. Cover with plastic wrap and refrigerate until flavors intensify at least 1 hour.

Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water stirring occasionally until tender yet firm to the bite about 14 minutes. Toss in bok choy; cook until slightly wilted about 1 minute. Drain and rinse in cold water to chill the noodles. Toss in a bowl with remaining 1 tablespoon sesame oil.

Heat a skillet over medium heat. Add carrots; cook and stir until slightly tender about 3 minutes. Add zucchini. Cook until tender but not mushy about 5 minutes.

Mix the chilled sauce into the bowl of noodles. Add the carrots and zucchini mixture scallions and sesame seeds.