Vegan Noodle Stir-fry
User Reviews
5
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Cook Time
20 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
518 kcal
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Course
Main Course
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Cuisine
Vegan
Vegan Noodle Stir-fry
Description
The Vegan Noodle Stir-fry recipe combines diced onion, minced garlic, and a variety of fresh vegetables including red peppers, carrots, button mushrooms, Chinese cabbage, and snow peas, stir-fried in fragrant sesame oil. The vegetables are cooked just until tender and crisp to maintain texture. Cooked noodles are rinsed to prevent sticking, then combined with a sauce mixing dark and light soy sauces, rice vinegar, Hoisin sauce, sugar, pepper, vegetable stock, and cornstarch to thicken.
Vegan chicken pieces add protein and a hearty texture, briefly pan-fried for browning before mixing with noodles and sauce. Tossing these ingredients together ensures even coating by the flavorful sauce. The finished dish offers a balance of savory, sweet, and acidic notes with a crunchy vegetable bite and tender noodles.
The stir-fry works well as a main dish in a vegan or vegetarian meal plan. Adjust vegetable choices or garnishes to taste. The recipe suggests meal prepping vegetables or using frozen or prepackaged stir-fry vegetable mixes for convenience.
Notes recommend rinsing noodles after cooking to avoid mushiness, avoiding overcooking to preserve chewy texture, and substituting gluten-free alternatives where needed for dietary restrictions.
Ingredients
- 2 tbsp sesame oil
- 1 large onion diced
- 2 cloves garlic minced
- 1 large red pepper diced
- 2 medium carrot 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 soy sauce light
- 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
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.
Notes
- Meal prep vegetables in advance or use store-bought stir-fry mixes to save time.
- Rinse noodles after cooking to prevent sticking and maintain texture.
- Do not overcook noodles; they should remain slightly firm to avoid breaking when stir-fried.
- Use gluten-free noodles and tamari in place of soy sauce to make the dish gluten-free.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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