Healthy Vegan Vegetable Stir-Fry Noodles
Ingredients
For the pan
- 8 oz (225 g) linguine or rice noodles
- 1 tbsp sesame oil
- 1/2 heaped tbsp fresh ginger
- 3-4 garlic cloves
- 7 oz (200 g) fresh mushrooms or 25 g dried mushrooms
- 1 large carrot
- 1 red bell pepper
- 1 medium zucchini
- 3/4 tsp onion powder
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- Green onion
- Sesame seeds
Sauce
- 2/3 cup (160 ml) vegetable broth or water
- 3-4 tbsp tamari (gluten-free) or soy sauce or coconut aminos
- 2 tbsp rice vinegar
- 2 tbsp maple syrup or more to taste
- 1 tbsp cornstarch
- 1 pinch red pepper flakes (optional)
Preparation
Cook noodles of choice in salted water until al dente; do not overcook.
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.
Make the sauce by adding vegetable broth, tamari, rice vinegar, maple syrup, cornstarch, and red pepper flakes to a bowl and whisking, or shake in a mason jar.
Pour the sauce into the pan and bring 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; for a creamier texture, add a few spoons of peanut butter.
Garnish with green onions and sesame seeds, then serve.
Tips
Store leftovers covered in the fridge for up to 3 days.
