These 25-minute vegetable stir-fry noodles are easy to make, and flavourful! This Asian noodle recipe is meat-free, refined sugar-free, vegan, and can be made gluten-free! The following recipe yields 4 servings.
Recipe adapted from https://elavegan.com/asian-vegetable-stir-fry-noodles/#recipe
Photo taken from: https://elavegan.com/asian-vegetable-stir-fry-noodles/#recipe
Ingredients
For The Pan:
8 oz (225 g) noodles e.g. linguine or rice noodles
1 tbsp (sesame) oil
1/2 heaped tbsp fresh ginger grated
3-4 garlic cloves minced
7 oz (200 g) fresh mushrooms chopped or 25 g dried (rehydrated in water)
1 large carrot sliced
1 red bell pepper sliced
1 medium zucchini sliced
3/4 tsp onion powder
1/2 tsp smoked paprika
Salt and black pepper to taste
Green onion to garnish
Sesame seeds to garnish
Sauce:
2/3 cup (160 ml) vegetable broth or water
3-4 tbsp tamari or soy sauce, (GF) or coconut aminos
2 tbsp rice vinegar
2 tbsp maple syrup or more to taste
1 tbsp cornstarch
1 pinch of red pepper flakes optional
Instructions
Chop the ginger, garlic, mushrooms, carrot, red pepper, and zucchini and set aside.
Cook noodles in a pot of boiling water until ad dente. Drain and set aside.
Meanwhile, heat oil in a skillet or wok and sauté ginger and garlic over medium heat for about 2 minutes, stirring frequently.
Add mushrooms, carrot, red pepper, zucchini, and spices and sauté for about 5 minutes or until the veggies are softened, stirring frequently. You can add a splash of water or veggie broth to avoid burning.
To make the sauce, add all sauce ingredients (soy sauce, rice vinegar, maple syrup, cornstarch) to a medium bowl with 2/3 cups water and stir with a whisk.
Pour the sauce into the pan and bring the mixture to a simmer. Let simmer for about 1 minute.
Mix the noodles into the pan and cook for 1-2 minutes, adjusting seasonings as needed.
If desired, garnish with green onions and sesame seeds and enjoy!
Customize the ingredients with whatever you have available, and you have a meal that will never get boring. Here are some tips and tricks to switch up the ingredients:
Noodles: Use your favourite noodles (regular, gluten-free, or grain-free). Some examples are rice noodles, ramen noodles, udon noodles, buckwheat noodles, linguine, spaghetti, etc.
Veggies: Feel free to use different veggies. You could also add cabbage, broccoli, snow peas, etc.
Protein: You can also add tofu, eggs, or chicken for additional protein.
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