Vegan Vegetable Stir-Fry Noodles
Ingredients
For the pan
- 8 oz (225 g) linguine or rice noodles (see notes)
- 1 tbsp sesame oil
- 1/2 heaped tbsp fresh grated ginger
- 3-4 garlic cloves, minced
- 7 oz (200 g) fresh mushrooms, chopped, or 25 g dried mushrooms (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 gluten-free 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 (see notes) 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 bell pepper, zucchini, and spices and sauté for about 5 minutes or until the veggies are softened, stirring frequently. You can add a splash of water or veggie broth to avoid burning.
To make the sauce, add all sauce ingredients to a medium bowl and stir with a whisk. Alternatively, add the sauce ingredients to a mason jar and shake it.
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 you like it creamier, add a few spoons of peanut butter.
Garnish with green onions and sesame seeds and serve.
Tips
Store leftovers covered in the fridge for up to 3 days.
