Vegan Noodle Stir-fry

Name: Vegan Noodle Stir-fry
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 tbsp sesame oil; 1 large onion; 2 cloves garlic; 1 large red pepper; 2 medium carrots; 2 cups button mushrooms; 3 cups chinese cabbage; 2 cups Snow peas; 6 oz noodles; 3 tbsp dark soy sauce; 2 tbsp light soy sauce; 2 tbsp rice vinegar; 1 tbsp hoisin sauce; 1 tbsp sugar; ½ tsp black pepper; ½ cup vegetable stock; 2 tbsp cornstarch; 7 oz vegan chicken

User Reviews

5.0

15 reviews

Excellent

Cook Time
0 mins
Total Time
20 mins
Servings
4 servings
Calories
518 kcal
Course
Main Course
Cuisine
Vegan

Vegan Noodle Stir-fry

Omar Parker

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This vegan noodle stir-fry with vegetables and 'chicken' is a 20-minute dinner that you can't get bored of! Featuring snow peas, Chinese cabbage and a umami sauce, it's a weeknight meal that requires just simple ingredients and minimal effort.

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Ingredients

Servings

2 tbsp sesame oil
1 large onion diced
2 cloves garlic minced
1 large red pepper diced
2 medium carrots chopped
2 cups button mushrooms
3 cups chinese cabbage roughly chopped
2 cups Snow peas
6 oz noodles
3 tbsp dark soy sauce
2 tbsp light soy sauce
2 tbsp rice vinegar
1 tbsp hoisin sauce
1 tbsp sugar
½ tsp black pepper
½ cup vegetable stock
2 tbsp cornstarch
7 oz vegan chicken

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Instructions

Add the sesame oil to a large wok or skillet over a high heat. Add the onion and garlic, and stir-fry for a couple of minutes, until they begin to soften.
Add the red peppers, carrots and mushrooms. Stir-fry for 5 minutes more, until softened.
Add the Chinese cabbage and snow peas. Stir-fry until the snow peas are bright green but still have some crunch. Remove from the wok and set aside.
Cook the noodles according to instructions on packaging. Drain and rinse under cold water when done.
Prepare the sauce by whisking together 2 tbsp dark and all of the light soy sauce, rice vinegar, Hoisin sauce, sugar, black pepper, vegetable sock, and cornstarch.
Add the vegan chicken to the wok together with a the rest of the dark soy sauce. Stir-fry for 2 minutes, until lightly browned.
Add the noodles and the sauce. Toss together until the noodles are evenly coated, before adding the vegetables and stirring them through.
Serve immediately with garnishes of your choice, or keep in the fridge for 2-3 days in an airtight container.

Equipments used:

Notes

Recipe tips
To save time, you can either meal prep your vegetables in advance, or use store-bought bags of stir-fry vegetables. Frozen vegetables also work.
Make sure to rinse the noodles after draining them to prevent them from sticking together.
Don't overcook the noodles, as this will cause them to break apart and lose their chewy texture when added to the stir-fry.
To make this dish gluten-free, use gluten-free noodles and tamari instead of soy sauce.

Nutrition Information

Show Details

Calories 518kcal (26%) Carbohydrates 73g (24%) Protein 37g (74%) Fat 9g (14%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g Monounsaturated Fat 3g Cholesterol 1mg (0%) Sodium 1491mg (62%) Potassium 777mg (22%) Fiber 14g (56%) Sugar 19g (38%) Vitamin A 7371IU (147%) Vitamin C 93mg (103%) Calcium 260mg (26%) Iron 9mg (50%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 518 kcal

% Daily Value*

Calories	518kcal	26%
Carbohydrates	73g	24%
Protein	37g	74%
Fat	9g	14%
Saturated Fat	1g	5%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	3g	15%
Cholesterol	1mg	0%
Sodium	1491mg	62%
Potassium	777mg	17%
Fiber	14g	56%
Sugar	19g	38%
Vitamin A	7371IU	147%
Vitamin C	93mg	103%
Calcium	260mg	26%
Iron	9mg	50%