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Vegan Noodle Stir-fry

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. Add the red peppers, carrots and mushrooms. Stir-fry for 5 minutes more, until softened.
  3. 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.
  4. Cook the noodles according to instructions on packaging. Drain and rinse under cold water when done.
  5. 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.
  6. 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.
  7. Add the noodles and the sauce. Toss together until the noodles are evenly coated, before adding the vegetables and stirring them through.
  8. Serve immediately with garnishes of your choice, or keep in the fridge for 2-3 days in an airtight container.

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

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

% 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.