Vegan Vegetable Stir-Fry Noodles
Ingredients
- 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, for garnish
- Sesame seeds, for garnish
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, without overcooking
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 vegetables are softened, stirring frequently, adding a splash of water or vegetable broth if needed to prevent burning
Make the sauce by combining vegetable broth, tamari, rice vinegar, maple syrup, cornstarch, and red pepper flakes in a bowl and whisking until smooth, or shaking in a sealed 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, then taste and adjust seasonings with additional salt, pepper, tamari, or sweetener as needed. For a creamier sauce, add a spoonful of peanut butter
Garnish with green onions and sesame seeds, then serve
Notes
Store leftovers covered in the refrigerator for up to 3 days
