This Hazelnutty Bowl Is My Favourite Dish To Order In Vancouver

There are a lot of great noodle dishes in this city—but every now and then, you find one that quietly becomes your order. The one you think about mid-week. The one you bring friends to try. The one you don’t even look at the menu for anymore.

For me, it’s the #31 at Harvest Community Foods.

At first glance, it sounds simple: rice noodles, greens, a nut-based sauce. But what lands on the table is something else entirely—a deeply savoury, perfectly balanced bowl that hits every note you didn’t know you were craving.

The magic starts with the sauce. A roasted hazelnut-almond base gives it this rich, almost creamy depth—nutty, toasty, and just indulgent enough without ever feeling heavy. Then comes the layering: sesame oil for that silky warmth, black vinegar cutting through with just the right amount of acidity, and soy bringing that salty, umami backbone that anchors the whole dish.

And then—the finish. A charred chili-garlic oil that pools into the noodles, adding heat, smokiness, and just enough edge to keep every bite interesting. It’s the kind of detail that takes a dish from good to unforgettable.

The noodles themselves are perfectly tender, catching every bit of that sauce, while the greens add a fresh contrast that keeps the whole thing feeling balanced. Pro tip: add the veggie broth. It turns the dish into something even more comforting—like a hybrid between a saucy noodle bowl and a deeply satisfying soup.

It’s also completely vegan, though you’d never feel like you’re missing anything. If anything, it proves how much depth and complexity plant-based cooking can deliver when it’s done right.

In a city full of buzzy openings and ever-changing menus, this is the kind of dish that keeps you grounded. Reliable, craveable, and just a little bit addictive.

Order the #31 once—and don’t be surprised if it becomes your order, too. —Noa Nichol

Want to Make This at Home?

Good news: the team at Harvest Community Foods has shared their beloved recipe—so you can bring a little bit of that magic into your own kitchen.

Recipe for Hazelnut Almond Noodles from Chef Gabriella Meyer

Serves 2

Ingredients:

1 cup hazelnuts
1 cup almonds
3 Tbsp soy sauce
3 Tbsp black vinegar
3 Tbsp sesame oil
1/4 cup neutral oil (avocado, grapeseed, or canola)
2 to 4 tsp cold water
1 handful chopped kale (or any leafy green)
200 g dry rice noodles
Watercress, to garnish
Chili flakes or your favourite chili oil, to garnish

Directions:

• Preheat oven to 350°F (175°C). Toast the hazelnuts and almonds whole for about 15 minutes, or until golden. Set aside a small handful for garnish.
• In a food processor, grind the nuts into a fine, even crumble. Add just enough water to moisten and let sit for at least an hour (or up to overnight).
• Return the mixture to the food processor, add soy sauce and black vinegar, and slowly drizzle in the oils until smooth. Adjust the consistency with a bit of cold water as needed.
• Cook rice noodles according to package instructions.
• Gently heat the sauce over low to medium heat, adding the kale to soften. Toss the noodles with the warm sauce until fully coated.
• Serve topped with watercress, extra toasted nuts, and chili flakes or oil.