Here’s a handy collection of warm vegan Asian-inspired noodle dishes that are easy to make in your own kitchen, with ingredients available anywhere. From classics like Lo Mein and Pad to improvisations like Sesame Soba Noodles with Leafy Greens, you’re sure to find plenty of crave-worthy noodle dishes.
There’s a dish for every season – from light and simple to hearty and spicy. This roundup is a helpful introduction to the delightful and delicious world of Asian flavors and the varieties of Asian noodles.
Get to know the noodles
These recipes use a variety of Asian noodles, which you can find in specialty markets, natural foods stores, and even in the International aisle of well-stocked supermarkets. Learn more about some of them in our guides:
- Bean-thread noodles (aka glass or cellophane noodles)
- Fine Asian rice noodles
- Soba noodles
- Udon noodles
Asian Noodles with Green Beans and Walnuts: Perfect green beans seem to be available for only a couple of summer months. This is a perfect light dish to make in that brief window. You can also use frozen green beans to make this dish all year round. In that case organic whole baby green beans are the best alternative to fresh.
Stir-Fried Soba Noodles with Tofu and Green Vegetables: Tofu, broccoli, green peas, mushrooms, and snow peas (or snap peas) come together in an easy vegan recipe. A quick, light dinner, it’s easy to make and pleasing to eat.
Green Goodness Vegetable Lo Mein: A Chinese restaurant favorite, this homemade version is bursting with flavorful green vegetables. Broccoli, cabbage, green beans, and mushrooms mingle deliciously with noodles in this nearly authentic vegetable lo mein recipe. 
Teriyaki Asian Noodles with Tofu and Stir-Fried Vegetables: This recipe tastes just as great as what you might get for take-out. Maybe better! Use your favorite type of noodle — soba, udon, etc., or regular spaghetti or linguini.
Vietnamese-Style Bean-Thread Noodles with Tomatoes & Cabbage: A pleasing composition using a minimum of exotic ingredients, this vegan riff off Vietnamese bean-thread noodles highlights fresh tomatoes and basil, bolstered with lots of cabbage. A quick and delicious weeknight dinner!
Sesame Soba Noodles with Leafy Greens: An Asian-flavored dish of sesame soba noodles is laced through with collard greens (or lacinato kale) and green or savoy cabbage. It’s flavored with a triple dose of sesame — tahini, seeds, and oil.
Vegan Singapore Noodles (Yellow Curry Rice Noodles): This recipe is inspired by a classic dish in which Asian and Indian influence overlap. A tasty and pleasantly offbeat dish, these noodles are seasoned with both soy sauce and curry and embellished with baked tofu, green peas, and bell pepper.
Spicy Peanut Noodles with Zucchini and Tomatoes: Here’s a super easy and tasty take on a classic dish. Use bottled peanut satay sauce or make your own. Though it’s a perfect summer dish, you can enjoy it year-round.
Vegetable Chow Mein (with Vegan Chick’n or Other Plant Protein): If you’re a fan of stir-fried noodle dishes, this will be right up your alley. Easy and adaptable, you can make it a little different each time, according to what vegetables are in your fridge (or even your freezer).
Spicy Asian Noodle Stir-Fry with Plant-Based Ground & Cabbage: A classic spicy Asian noodle stir-fry recipe goes vegan with beefy plant-based ground that you spice up or going straight to a spicy plant-based chorizo. You can also go full-on DIY with a homemade plant-based ground using whole foods. Mingled with cabbage and plenty of garlic and scallion, it’s an easy, luscious dish for noodle fans.
Easy Vegan Tofu Pad Thai (with Plant Protein Options): Here’s a pleasing plant-based version of the popular Thai rice noodle dish. This easy vegan tofu pad Thai recipe will have you eating in no time. You can vary it each time you make it with other plant proteins suggested in the recipe.
Vegan Pad See Ew with Plant-Based Protein: If you’ve ever ordered pad see ew at a Thai eatery, you know that it always comes with a choice of “meat.” So, in the case of vegan pad see ew that can be tofu or a variety other plant-based protein. The recipe also features Chinese broccoli, a type of green that’s not always readily available; broccolini or regular broccoli are fine substitutes.
Vegan and Gluten-Free Pad See Ew: Another take on vegan pad see ew with tofu, contributed by Sarah Jansala, also happens to be gluten-free. This Thai restaurant favorite is so easy to replicate in your own kitchen, deliciously and economically!
Stir-Fried Soba Noodles with Corn and Cabbage: This tasty Asian-inspired dish of stir-fried soba noodles, featuring plenty of cabbage and corn teams especially well with tofu dishes. It’s a noodle dish that’s super quick and easy to prepare and can be on the table in about twenty minutes.
Hoisin-Ginger Udon Noodles with Bok Choy: This is a quick plant-based dish with a minimum of ingredients and great flavor. Best of all, it’s ready in minutes. 
Easy Asian Noodle Bowl with Avocado and Baked Tofu: Perfect for a quick lunch or dinner. Flavored with sesame-ginger dressing and embellished with avocado and baked tofu, this quick recipe will have you eating in no time.
Hoisin-Flavored Bok Choy with Tofu and Noodles: Here’s a quick dish, flavored with orange, that you can make with your favorite variety of long noodles. Use soba, udon, black bean noodles (as shown here), or even ordinary pasta.
Noodle with Shiitake Mushrooms, Napa Cabbage & Tofu: Embellished with bell pepper and scallions, it’s a quick noodle dish flavored with ginger, readymade teriyaki sauce, and an optional blast of Chinese black bean sauce.
Easy Teriyaki Noodles with Tofu & Broccoli: This is a recipe that’s easy enough to make for a weeknight meal. Embellished with carrots, sweet peppers, and sesame seeds, it’s a simple, naturally vegan dish you may enjoy putting on a regular rotation.
Do you want cold Asian noodles?
Fab post, thanks! I needed this, as I was needing inspiration for simple, delicious and healthy dishes to make to take to work (one can lose perspective, week after week). Merci mille fois!
You’re most welcome, Gina! Kudos to Hannah Wright for pulling these together.