My favourite lemongrass noodles recipe was created after I discovered the vegan restaurant MyThai in Boston. I was immediately captivated by the scent and the spicy, fresh citrus aroma of the wok dish they made with it, and as soon as I got home, I bought lemongrass and started experimenting.
With onions, garlic, ginger, chilli, crispy fried onions and cilantro, it turned into an incredibly aromatic dish that I still make regularly. It tastes great warm or cold, works as a quick main course or a side dish, and cold in a jar it’s perfect for taking on the go.
What is lemongrass and how do you prepare it?
The thin green stalks from Southeast Asian cuisine contain essential oils with a wonderfully fresh citrus aroma. You can find them in Asian grocery stores and increasingly in larger supermarkets. You can cook lemongrass whole and remove it before eating, that’s what you do with curries and soups.
For the lemongrass noodles, we peel and finely chop it: remove the root, the green top and the tough outer leaves. Slice the white part with the purple rings into thin rounds, then chop finely.
Which noodles work best for this recipe?
Mie noodles are thin wheat noodles from Vietnamese and Chinese cuisine, many people also know them as Asian noodles. They’re the classic choice for this recipe because they absorb the flavours of the sauce well and keep a light, slightly firm texture when fried.
Rice noodles work well as an alternative, especially glass noodles, and make the recipe gluten-free at the same time, if you also swap the soy sauce for tamari. Soba noodles made from buckwheat are another delicious option. Udon noodles are probably too thick for this dish.
Leftover lemongrass noodles keep well in an airtight container in the fridge, and taste just as good cold the next day.
What can I add to the lemongrass noodles?
- smoked tofu (cut in small cubes and sauté for a few minutes at the very beginning)
- cooked black beans or edamame (add before the noodles)
- vegan “egg” made of chickpea flour as I use it for my pineapple rice (prepare before and add after the noodles)
- meat substitutes (prepare and add according to instructions)
- fresh spinach (add after the noodles)
- chopped red, white cabbage or Chinese cabbage (add with the lemongrass)
- a little roasted sesame oil, julienned cucumber and chopped lettuce when you enjoy them cold (add after lemongrass noodles have cooled off)
- add Thai basil or substitute for cilantro
Gluten-free: For a gluten-free version, I recommend glass noodles instead of mie noodles. This works really well, but you’ll only need 150 g/ 5,3 oz. for two people. Replace the soy sauce 1:1 with tamari.
Lemongrass Noodles
Recommended Equipment
Ingredients
- 2-3 stalks lemongrass
- 1 small onion
- 1 piece of ginger about thumb sized
- 1-2 garlic cloves
- 1 carrot
- 1 bunch of cilantro
- 250 g noodles
- 3 tablespoons soy sauce
- 1 tablespoon maple syrup
- pinch of chili flakes
Toppings
- 1 lime cut in halves
- 1-2 tablespoons fried shallots
Instructions
- First, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything.
- Remove the root, green parts, and tough outer layers of the lemongrass. Finely chop the white part with the purple rings and set it aside.
- Chop the onion and ginger finely, peel the garlic, and slice the carrots into thin slices about 5mm thick. If you’re not using a garlic press, finely chop the garlic as well.
- Bring a medium-sized pot of water with about 1 teaspoon of salt to a boil for the noodles.
- Wash and dry the cilantro, ideally using a salad spinner. Pick off the leaves and set them aside for later.
- Add the noodles to the boiling water, reduce the heat, and cook according to the package instructions.
- Mix soy sauce and maple syrup in a large bowl, and add chili flakes.
- Heat a large pan, add the vegetable oil, and fry the carrot slices over medium-high heat for about 2-3 minutes. Add the onion and ginger, lightly brown everything, stirring occasionally, then add the garlic.
- Drain the noodles, toss them in the bowl with the sauce mixture, and mix well. Then add everything to the pan, and stir-fry for a few more minutes over moderate heat, stirring regularly.
- Sprinkle the lemongrass over everything and stir well again.
- Serve with lime for squeezing, cilantro leaves, and fried shallots.
Nutrition
FAQ
What are mie noodles?
Mie noodles are thin wheat noodles from Vietnamese and Chinese cuisine, often called Asian noodles. They’re ideal for stir-fried noodle dishes because they absorb flavours well and stay light and slightly firm when cooked. You’ll find them in Asian grocery stores and most larger supermarkets.
Can I make this recipe gluten-free?
Yes, I recommend glass noodles instead of mie noodles. This works really well, but you’ll only need 150 g/ 5,3 oz. for two people. Replace the soy sauce 1:1 with tamari.
Do lemongrass noodles taste good cold?
Absolutely, that’s actually one of my favourite things about this recipe. Cold in a jar they make a perfect packed lunch.
How long does it keep?
In an airtight container in the fridge for about 2 days. Enjoy cold or warm it up briefly in the pan, add a splash of water so the noodles don’t dry out.
What can I use instead of cilantro?
Thai basil is the most natural substitute and pairs really well with the lemongrass flavour. If you’re not a fan of either, the noodles are still delicious without herbs, the crispy onions and lime already add plenty of freshness.
What goes well with the lemongrass noodles?
They pair especially well with satay skewers and peanut sauce, the fresh, light flavour of the noodles is a perfect match. They’re also great alongside spring rolls or as a filling for summer rolls.
Love lemongrass recipes? Then try my lemongrass wraps with sweet potato, smoked tofu and peanut sauce.
More quick and easy vegan noodle recipes for weeknights here.
Loved this. I am writing again since I forgot to give it a rating. So, I’ll put my other email. :).
I love lemongrass and and loved the easy way to do this. I used sesame oil which worked.
mmmm
Hi Lea, thank you so much for your feedback 🙂