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    Home / Recipes / Vegan Entrees

    Yum Yum Noodles

    Published: Jul 27, 2022 · Modified: Nov 3, 2022 by Kathy Carmichael · This post may contain affiliate links.

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    Served hot or cold, yum yum noodles are yummy. Rice noodles and vegetables are tossed in a vegan yum yum sauce and garnished with Thai basil. Add raw vegetables for a cold version of this yum yum noodle recipe or add grilled vegetables and tofu for a hot noodle bowl. Try not to lick the bowl.

    Yum yum noodles with grilled vegetables on a plate on the table

    When I crave comfort food., I immediately think of noodles! Asian food is one of my favorites, so I combined my favorite vegan yum yum sauce with noodles and grilled vegetables for an incredible Asian dinner.

    As a child, one of my favorite dining experiences was going to the Japanese Teppanyaki restaurant to watch the Japanese chefs cook on a flat iron grill in front of us.

    Additionally, the dipping sauces completed the meal. Although many Japanese restaurants serve different sauces, the ones I love are the Asian mustard, ginger, and of course, the famous yum yum sauce. 

    Choosing Noodles

    Although noodle choice is an individual preference, I chose rice noodles for my yum yum noodles recipe.

    Rice noodles, for instance, are made of rice flour and are 100% gluten-free. Flatter and softer rice noodles are often used in stir-fry dishes like vegan spicy Thai drunken noodles or Thai curry noodle bowls.

    Another option is Soba noodles, made from buckwheat flour and have a slightly nutty flavor.

    If you are 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 generally thick wheat noodles (not gluten-free) and are chewy and soft with a neutral taste.

    Cooking the Noodles

    Regardless of the type of noodles selected, all the noodles cook in minutes. Because they cook so quickly, preparing dinner takes minutes rather than hours.  

    Draining rice noodles in a colander in the sink

    I suggest following the directions on the noodle package chosen. Then drain the noodles and rinse in cold water if you plan to eat the yum yum noodles cold.

    But, if eating hot, I suggest cooking the noodles a few minutes less than the suggested cook time.

    That way, when you heat the noodles with the yum yum sauce, they won't overcook.

    Rice noodles in a wok the stove

    Next, decide if you want to eat your yum yum noodles cold or hot. And you can even add tofu for an added boost of flavor.

    Yum yum noodles with grilled vegetables and tofu

    Yum Yum Sauce

    yum yum sauce in a bowl on the counter

    However, the key to this recipe is the vegan yum yum sauce! I love sauce! And this vegan version of yum yum sauce is versatile for various recipes.

    Cold Salad Ingredients

    Cold yum yum salad ingredients: rice noodles summer squash, red cabbage, zucchini, white cabbage, red bell pepper, and carrots in a bowl
    • Rice noodles: A Chinese noodle made from rice flour and water with a mild, subtle flavor and a chewy texture. They are available in various sizes and shapes, ranging from the very fine, brittle vermicelli to noodles ¼ inch in width, similar to fettuccine.
    • Red Pepper: 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 taste making it an excellent choice for salads and coleslaw.
    • Zucchini: Zucchini has a very mild taste that is slightly sweet, grassy, or green.
    • Red cabbage: Raw red cabbage tastes fresh and slightly peppery
    • Summer Squash: Summer squash of all varieties and colors offer prime texture and flavor — thin, crisp skin and tender, mildly sweet, and nutty flesh.

    Cold Salad Substitutions

    • Choose any noodles preferred, and allow them to cool or rinse them in cold water in a colander.
    • Exchange any of your favorite raw vegetables and cut them into uniform sizes.

    Making the Cold Salad

    Yum yum sauce poured over cold salad ingredients in a bowl

    Once the ingredients are assembled in the bowl, pour the yum yum sauce over the top, toss, and refrigerate until ready to eat.

    Prepared tossed cold yum yum noodle salad

    Hot Noodle Bowl Ingredients

    Grilled vegetables ingredients: baby portobello mushroom, zucchini, grape tomatoes, white onions, and red bell peppers, in bowls on the counter.
    • Baby Portobello Mushrooms: Portobello mushrooms are more sturdy and thick than a typical mushroom. They grill well!
    • Summer Squash: Mildly sweet, yellow summer squash is in season and very inexpensive.
    • Zucchini: Zucchini is a bit more firm than summer squash and has a nutty flavor profile.
    • Grape Tomatoes: I like cooking with grape tomatoes because they have thicker skin and grill well with other vegetables without falling apart.
    • White Onion: White and yellow onions have a more robust flavor profile than red onions and caramelize when grilled.
    • Red Bell Peppers: The sweetest of all peppers, red bell pepper has a sweetness to its flavors.

    Cut the vegetables into similar sizes so they cook evenly in the grill basket.

    Hot Noodle Bowl Substitutions

    • Choose any mushrooms you want; make sure they are a similar size to the other vegetables in the basket.
    • Try red onion instead of white onion. Or choose yellow onion.
    • Add green Pepper instead of red bell pepper if unavailable.

    Grilled Vegetable Marinade Ingredients

    Marinade ingredients: Rice vinegar, fresh ginger, garlic cloves, soy sauce, in bowls on the counter
    • Soy Sauce: Soy sauce provides salt, sweet, umami (savory), and even a little bitter flavor. This balanced flavor profile makes it an excellent condiment. You predominantly detect salt, sweetness, and umami.
    • Rice Vinegar: Rice vinegar has a sweet, acidic taste similar to those of other types of vinegar, like apple cider vinegar. Unlike rice wine, rice vinegar is usually only used in small quantities.
    • Fresh Ginger: Fresh ginger root is savory, spicy, and sweet, and while ground ginger retains some of that pepper spice and sweetness, its flavor is milder.
    • Garlic Cloves: Garlic adds a warm buttery flavor to the marinade.

    Marinade Substitutions

    • Instead of soy sauce, coconut aminos or Tamari are a great gluten-free option.
    • White vinegar or champagne vinegar replace rice vinegar in recipes.
    • If you don't have fresh ginger, substitute 1 teaspoon of ground allspice, ground cinnamon, ground mace, or ground nutmeg.
    • One clove of fresh garlic equals ¼ teaspoon of granulated garlic powder. The exact conversion applies to dehydrated or freeze-dried garlic or even minced refrigerated garlic. So if you don't have plain garlic powder by itself, but you do have garlic salt, you can go ahead and reach for that.
    Vegetables and marinade in a container on the counter

    As always, I suggest marinating overnight, but a few hours suffice.

    Grilling the Vegetables

    Vegetables in a grill basket on the grill
    • Be sure to use veggies that are similar in size so that they cook quickly. 
    • Preheat the grill to 400 degrees.
    • Add your vegetables directly to your grill basket and close the lid. 
    • Cook your vegetables in the grill basket for about 20 minutes, flipping or stirring them every 5-8 minutes.
    Yum yum noodles served hot with grilled vegetables on a plate on the table

    Next, heat the noodles and the yum yum sauce in a skillet or wok until heated through—place noodles on a plate.

    Then, add the grilled vegetables and tofu if you choose.

    Recipe FAQs

    Is yum yum sauce vegan?

    Traditional yum yum sauce served at Japanese restaurants or bottled at the store is not vegan. However, the vegan yum yum sauce is easy to make with a few substitutions.

    What else can I use yum yum sauce for?

    I use yum yum sauce as a dip for raw or cooked vegetables. It is also great on fried rice, noodles, or as a dip for french fries. I even like it on a baked potato.

    How do I make yum yum noodles better?

    Try adding grilled vegetables and tofu. Or add a little more spice if you dare.

    Tips

    • Grill or saute the veggies 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 yum yum noodle recipe with grilled veggies and tofu, or eat it as a cold raw salad. I guarantee you will love it.

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    If you love these yum yum noodles, give us a 5-star review and comment below. We would love to hear from you!

    📖 Recipe

    yum yum noodles

    Yum Yum Noodles

    Kathy Carmichael
    Served hot or cold, yum yum noodles are yummy. Rice noodles and vegetables are tossed in a vegan yum yum sauce and garnished with Thai basil. Add raw vegetables for a cold version of this noodle bowl or grilled vegetables and tofu for a hot noodle bowl.
    4.88 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 6 mins
    Total Time 16 mins
    Course Entrees
    Cuisine Asian
    Servings 4 servings
    Calories 409 kcal

    Ingredients
      

    Cold Yum Yum Noodles

    • 16 ounces Rice Noodles or noodles of choice
    • ½ cup white cabbage shredded
    • ½ cup purple cabbage shredded
    • 1 small green zucchini julienned
    • 1 small yellow summer squash julienned
    • ½ cup shredded carrots
    • ⅛ cup chopped Thai basil
    • Optional Additions: Add mame, cucumbers, or daikon radishes

    Hot yum yum noodles

    • 16 ounces Rice Noodles or noodles of choice
    • 16 ounces baby portobello mushrooms
    • 1 white onion cut into slivers
    • 1 small green zucchini cut in half lengthwise then slice into ½ inch slices
    • 1 small yellow summer squash cut in half lengthwise, then slice into ½ inch slices
    • 1 red bell pepper sliced into similar sized pieces as the zucchini and summer squash
    • ⅛ cup chopped Thai basil
    • Optional Additions: Add mame (shelled edamame cucumbers, or daikon radishes

    Vegetable Marinade for Grilled Vegetables

    • 2 cloves garlic
    • ¼ cup soy sauce or Tamari
    • ⅛ cup rice vinegar
    • 1 inch fresh ginger root

    YUM YUM SAUCE

    • ¾ cup cashew vegan mayo or vegan mayo of choice
    • 1 teaspoon organic tomato paste
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • ½ teaspoon smoked paprika
    • 1 teaspoon maple syrup
    • ½ teaspoon Sriracha
    • 1 teaspoon soy sauce
    • ¼ cup water
    • 1 teaspoon sea salt
    • 1 teaspoon black pepper

    Instructions
     

    Cold Yum Yum Noodles

    • Cook noodles according to packaged instructions
    • Immediately transfer to a colander and rinse with cold water until cool to the touch.
    • If you plan to eat yum yum noodles hot, skip step 2
    • Place cold noodles in a large bowl
    • Add vegetables to noodles
    • Pour sauce over noodles, and toss gently
    • Garnish with Thai basil or cilantro if you prefer

    Grilled Vegetable Marinade

    • Combine all the ingredients in a high -speed blnder.
    • Blend and pour over vegetables in an air-tight container.
    • Shake to combine.
    • Refrigerate overnight or at least a few hours.

    Hot Yum Yum Noodle Bowl

    • Pre-heat a grill to 400 degrees.
    • Place marinated vegetables in a grill basket.
    • Cook for 20 minutes; tossing the vegetables in the grill basket every 5-8 minutes.
    • Remove from heat.
    • Cook noodles according to package instructions.
    • Transfer to a medium sizes skillet or wok
    • Heat pan to medium-low
    • Add yum yum sauce
    • Toss noodles until heated through
    • Add a small amount of water if the sauce thickens when heated (¼ cup at a time until sauce is thin enough to coat noodles.

    Tofu

    • If including tofu, choose a marinade and prepare tofu by baking, grilling, or air frying.

    Notes

    • Choose any noodle preferred
    • Yum yum, noodles are wonderful served plain with only the sauce. 
    • Or, grill or saute the veggies and serve this yum yum noodle recipe hot
    • Add grilled, baked, or air-fried tofu for extra protein. I suggest preparing it ahead of time. 
    • Sprinkle with peanuts or wasabi peas
    • Serve hot or cold

    Nutrition

    Serving: 4servingsCalories: 409kcalCarbohydrates: 189gProtein: 36gFat: 2gPolyunsaturated Fat: 2gSodium: 356mgPotassium: 1235mgFiber: 4gSugar: 10gVitamin A: 4261IUVitamin C: 79mgCalcium: 141mgIron: 7mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

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    Reader Interactions

    Comments

      Leave a Reply Cancel reply

    1. Marie

      August 01, 2021 at 11:16 am

      I’m staying away from nuts and mayonnaise. What’s a low fat alternative to the cashew mayonnaise? Thank you.

      Reply
      • Kathy Carmichael

        August 01, 2021 at 12:44 pm

        Hi Marie, you can replace the nuts with white beans, but it is a little grainier in texture. Or, you can replace the nuts with silken tofu. I hope this helps.

        Reply
    2. Anonymous

      April 23, 2020 at 5:49 pm

      5 stars

      Reply

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    234 shares