Vegan Stir Fry Noodles (Ready in Under 30 Minutes!)
User Reviews
3.7
9 reviews
Good
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
25 mins
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Servings
4
-
Calories
429 kcal
-
Course
Main Course
Vegan Stir Fry Noodles (Ready in Under 30 Minutes!)
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These Vegan Stir Fry Noodles are incredibly easy to make, packed with flavor, and the perfect recipe for busy weeknights! It features perfectly stir-fried veggies, tasty tofu, and delicious noodles coated in a simple, flavorful homemade stir-fry sauce!
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Ingredients
- 8 oz (225 g) noodles such as udon, soba, or rice noodles
- 2 tablespoon neutral cooking oil such as avocado oil
- 1 medium yellow onion sliced
- 1 c mushrooms sliced
- 7 oz g extra-firm tofu patted dry and cubed
- 2 cloves garlic minced
- 1 red bell pepper sliced
- 1 large carrot julienned
- 3 c mixed vegetables of your choice I had green onion, green bell pepper and sprouts
- 2 tablespoon sesame seeds for serving, optional
For the sauce
- ¼ c vegetable broth
- 3 tablespoon maple syrup
- 2 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch
- salt, pepper to taste
Instructions
- Cook the noodles according to the package instructions. Drain and set aside.
- Meanwhile, heat the cooking oil in a large skillet or wok and over a medium-high heat.
- Add minced garlic and stir fry for 1 minute. Add tofu and saute for 5 minutes stirring from time to time.
- Stir in mushrooms and the rest of the vegetables and continue sauteing for another 5 minutes or until the veggies are slightly softened.
- While vegetables are cooking, in a small jar, whisk together vegetable broth, Maple syrup, soy sauce, corn starch, and sesame oil.
- Pour the sauce over the softened vegetables and stir fry for 1-2 minutes or until the vegetables are coated in the sauce, and the sauce has thickened slightly.
- Add the cooked noodles to the wok and toss with the vegetables and sauce until everything is evenly coated.
- Season with salt and pepper to taste.
- Serve hot, and enjoy.
Notes
- Cornstarch: We need cornstarch as a thickening agent in this recipe for the stir fry sauce. If you don't have it, you can use arrowroot starch instead.
- Maple syrup: Instead of maple syrup, you can also use agave syrup or brown sugar to add a subtle sweet flavor to this stir fry!
- Sesame seeds: Toasted sesame seeds take this delicious vegan stir fry noodles to the next level! But if you don't have that, add a little tahini to the stir fry sauce mixture instead.
- Veggies: I've included a bunch of different vegetables you can use in this recipe. So if you don't have any of the ones mentioned in the recipe card, mix, match, and use whichever you have at home.
- Storage. These vegan stir fry noodles are best eaten hot and fresh, but you can easily store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat them on the stovetop or in the microwave when you're ready to have them.
- I don't recommend freezing these noodles as the texture of the vegetables will change substantially when they are frozen and thawed.
Nutrition Information
Show Details
Calories
429kcal
(21%)
Carbohydrates
67g
(22%)
Protein
12g
(24%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Monounsaturated Fat
7g
Sodium
587mg
(24%)
Potassium
621mg
(18%)
Fiber
6g
(24%)
Sugar
17g
(34%)
Vitamin A
4251IU
(85%)
Vitamin C
102mg
(113%)
Calcium
97mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Calories | 429kcal | 21% |
| Carbohydrates | 67g | 22% |
| Protein | 12g | 24% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 587mg | 24% |
| Potassium | 621mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 17g | 34% |
| Vitamin A | 4251IU | 85% |
| Vitamin C | 102mg | 113% |
| Calcium | 97mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.7
9 reviews
Good
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