Vegan Sweet and Sour Noodle Stir-Fry
Ingredients
- 8 oz noodles, cooked according to package instructions
- 1 cup shiitake mushrooms, sliced
- 1 cup baby bella mushrooms, sliced
- 2 cups broccoli florets
- 3 cups mustard greens or substitute with kale or spinach
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 tsp ginger, grated
- 1 tbsp avocado oil
- 1 tsp sea salt
- Crispy tofu
- Sweet and sour sauce
- Chopped scallions, sesame seeds and basil for topping
Sweet and sour sauce
- 3 tbsp maple syrup or cane sugar
- 1.5 tbsp apple cider vinegar
- 1.5 tbsp soy sauce or tamari
- 1.5 tbsp tomato paste
- 1 tbsp sriracha
- 2 tsp corn starch
- 0.5 tsp garlic powder
- 1/3 cup water
Preparation
Heat up the oil and once hot add the onion and cook for 3 minutes
Add the garlic and ginger and cook for 1 minute
Add the mushrooms, broccoli and sea salt and cook for 5 minutes, until no moisture remains and mushrooms are meaty
Add the greens and cook until shrunk in size, about 2 minutes
Add the noodles, tofu and sauce, cook just until the noodles and sauce have warmed, 1-2 minutes
Remove from heat, top with scallions, sesame seeds and basil and enjoy
Sweet and sour sauce
Combine all the ingredients in a saucepan on medium heat and whisk until sauce has thickened, about 3 minutes
