Potsticker Noodles

This vegan noodle recipe is packed full of bold Asian flavours and is perfect for a lunch on the go.

From the book

Vegan on the Go: Fast, Easy, Affordable - Anytime, Anywhere by &
Vegan on the Go: Fast, Easy, Affordable - Anytime, Anywhere
Easy, budget-friendly vegan lunch ideas
Fresh and nutritious plant-based recipes
Delicious vegan snacks and treats


So simple, so good: rice noodles, pak choi, and deliciously aromatic ginger, curry paste, and sesame oil all mingle splendidly in this Asian concoction. Broccoli joins the assembled ranks of delicious ingredients to add a nice crunch – and a little green goodness – to the noodles

Serves 1
Cook time: 25 min


For the sauce:
5 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp red curry paste
½ tsp sesame oil
pinch of chilli powder
2 tbsp finely chopped spring onion greens
For the noodles:
½, about 80g (2¼oz) small pak choi
1 tbsp coconut oil
80g (2¼oz) broccoli florets
sea salt
freshly ground black pepper
80g (2¼oz) broad rice noodles (from an Asian supermarket)
½ tsp finely grated fresh root ginger

Essential kit

You will need: a screw top jar.


1. To make the sauce, add all the ingredients to a screw-top jar. Close the lid firmly and shake vigorously until the ingredients are well combined. Set aside.

2. Finely chop the pak choi. Heat the oil in a pan and sauté the broccoli until it is just cooked. Season with salt and pepper and set aside.

3. Cook the noodles in salted water according to the packet instructions. Add the pak choi shortly before the end of the cooking time. Drain the noodles and pak choi in a sieve, plunge into cold water, then drain again, and return to the pan. Add the sauce and heat everything through again. Fold in the broccoli and ginger, then transfer to your lunchbox.

Tip: “Potstickers” are filled dumplings made from rice flour. For our “potsticker” pasta, the filling is simply mixed in with the rice noodles. It’s quicker and easier, but just as tasty.

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