Vegan Vegetable Stir-Fry Noodles
Ingredients
For the pan
- 8 oz (225 g) linguine e.g. linguine or rice noodles (*see notes)
- 1 tbsp (sesame) oil
- 1/2 heaped tbsp fresh ginger grated
- 3-4 garlic cloves minced
- 7 oz (200 g) fresh mushrooms chopped or 25 g dried (rehydrated in water)
- 1 large carrot finely chopped
- 1 red bell pepper finely chopped
- 1 medium zucchini finely chopped
- 3/4 tsp onion powder
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- Green onion to garnish
- Sesame seeds to garnish
Sauce
- 2/3 cup (160 ml) vegetable broth or water
- 3-4 tbsp tamari or soy sauce, (GF) or coconut aminos
- 2 tbsp rice vinegar
- 2 tbsp maple syrup or more to taste
- 1 tbsp cornstarch
- 1 pinch of red pepper flakes optional
Preparation
Cook noodles of choice in salted water until al dente; do not overcook them.
Meanwhile, heat oil in a skillet or wok and sauté ginger and garlic over medium heat for about 2 minutes, stirring frequently.
Add mushrooms, carrot, red pepper, zucchini, and spices and sauté for about 5 minutes or until the veggies are softened, stirring frequently; add a splash of water or veggie broth to avoid burning if needed.
In a medium bowl, whisk together all sauce ingredients: vegetable broth, tamari, rice vinegar, maple syrup, cornstarch, and red pepper flakes; alternatively, shake them in a mason jar.
Pour the sauce into the pan and bring the mixture to a simmer; let simmer for about 1 minute.
Add the drained noodles and toss to combine; cook for a further 1-2 minutes, taste and adjust seasonings by adding more salt, pepper, tamari, or sweetener if needed; if desired, add a few spoons of peanut butter for creaminess.
Garnish with green onions and sesame seeds, then serve and enjoy.
Storage tips
Store leftovers covered in the refrigerator for up to 3 days.
