This Vegan Stir Fry Noodles recipe is my go-to weeknight dinner when I need to use up my leftover veggies. It uses a variety of vegetables, rice noodles and a savory, umami sauce. It is delicious, easy to make, and full of flavors!
Vegan Stir Fry Noodles
When I order takeouts at restaurants, I love to get stir fry noodles. They are so addicting, delicious, and full of flavors. Yet, I find the stir fry noodles at Asian restaurants typically too oily and I often feel bloated shortly after.
This recipe is an attempt to re-create a healthier and more balanced version, yet just as flavorful.
Ingredients and substitutions
Vegetables: You can choose a variety of vegetables to add to this stir fry noodles. I am using:
- Broccoli
- Carrot
- Scallion
Typically, you can adjust the ingredients based on what you have on hand. Some other examples include:
- Bokchoy
- Broccolini
- Bell pepper
- Mushrooms
Protein: I used a vegan minced meat product, but you can also use crumbled tofu or cooked lentils.
Type of noodles: I use rice noodles, which is naturally gluten-free. Alternatively, you can use lo mein noodles, ramen noodles, and cook them in boiling water according to package instructions.
Sauce ingredients:
- Soy sauce
- Hoisin sauce
- Gochugaru (Korean chili flakes)
- Rice vinegar
- Black pepper
This sauce has a savory, umami-packed taste that brings out the flavors of the noodles and vegetables.
Garnish: Finally, finish with a few teaspoons of sesame oil, some sesame seeds, and scallion slices.
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Vegan Stir Fry Noodles
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Vegan
Description
This Vegan Stir Fry Noodles recipe is my go-to weeknight dinner when I need to use up my leftover veggies. It uses a variety of vegetables, rice noodles and a savory, umami sauce. It is delicious, easy to make, and full of flavors!
Ingredients
- 1 red onion (or yellow onion)
- 1 thumb-sized piece of ginger
- 3 cloves garlic
- 1 head broccoli
- 1 carrot
- 2 stalks scallion
- 1 tbsp oil
- Rice noodles
- Vegan minced meat
- 2 tsp sesame oil
- Sesame seeds
Sauce:
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp gochugaru (or other types of chili flakes)
- 1 tbsp rice vinegar
- 1/2 tsp black pepper
Instructions
- Thinly slice the red onion, ginger, and garlic. Chop the broccoli into bite-sized pieces and the carrot into thin slices.
- Chop the scallion into thin slices.
- In a separate bowl, add the rice noodles and pour hot water on top. Let it sit for 4-5 minutes.
- In a pan, add the oil and sauté the red onion, ginger, and garlic for a few minutes. Add the broccoli and stir for about 5 minutes. Then add the carrot slices and stir fry for another 5 minutes.
- Add the vegan minced meat and mix it together. Drain the rice noodles and put them into the pan.
- In a bowl, combine all the sauce ingredients to make the sauce and pour it into the pan. Mix together until everything is cooked.
- Finish with some sesame oil.
- Garnish with scallion slices and sesame seeds.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: stovetop, stir fry
- Cuisine: Asian, Chinese
Keywords: vegetables, vegan, stir fry, noodles, rice noodles
