I’m so happy to share another delicious meal in partnership with NAKANO® Rice Vinegar on the blog today. Thank you for supporting the brands that help make Fare Isle possible!
These Plant-Based Spicy Korean-inspired Meatball Noodles are comforting and cozy on cold winter days. They get their spicy kick from Korean gochujang chili paste, which can be found at most supermarkets. I used plant-based burger patties to replace ground beef/pork for this recipe. You’ll want to get the ones in the refrigerated meat section of the store, not frozen garden or black bean burgers. NAKANO’s new Toasted Sesame Rice Vinegar adds a wonderful toasted sesame flavor and clean mild rice vinegar taste to the meatball mix as well as the sauce.
This dish comes together easily for weeknight dinners. The meatballs can be made ahead of time by freezing the formed, uncooked meatballs and keeping them stocked in the freezer for an even faster dinner option. Just boil the noodles while the meatballs are cooking and whisk the sauce together, then toss the noodles and the sauce together right into the pan when the meatballs are done cooking. Dinner sorted.
I used buckwheat soba noodles for this dish as it’s what I had on hand, but you can mix it up and use any type of noodles or pasta you like. Try rice noodles for a gluten free option.
NAKANO has been brewing each rice vinegar according to traditional practices since 1804. Every bottle of NAKANO Rice Vinegar is made with real rice and the finest ingredients to create a clean flavor that is mild and mellow. From marinades to high-end meals, just a splash of NAKANO Rice Vinegar will add a light twist to your favorite dishes.
Plant-Based Spicy Korean Meatball Noodles are
Cozy & Comforting
This post was in collaboration with and sponsored by NAKANO Rice Vinegar. All content and opinions expressed here are my own. Read more about my sponsored post and affiliate policy here.