VEGAN STIR FRY NOODLES | Asian Food Craving

These are Vegan Stir Fry Noodles. And today I’m sharing with you how to make this simple and flavorful dish.

If you’d like to support my work, I would appreciate it so much and create more delicious recipes. Here is the link:

Thank you!

Ingredients:

For the Pan:
~ 1 pack (225 g) udon noodles
~ 2 tbsp sesame oil
~ 1 heaped tbsp fresh ginger, grated
~ 3-4 garlic cloves, minced
~ 7 oz (200 g) tofu, chopped
~ 1 large carrot, sliced
~ 1 red bell pepper, sliced
~ 1 medium zucchini, sliced
~ 1 shallot, sliced
~ ½ tsp smoked paprika
~ Salt and black pepper to taste
~ Green onions and sesame seeds for garnish

For the Sauce:
~ ⅔ cup (160 ml) vegetable broth or water
~ 4 tbsp soy sauce or coconut aminos
~ 2 tbsp rice vinegar
~ 2 tbsp maple syrup (or more to taste)
~ 1 tbsp cornstarch
~ Pinch of red pepper flakes (optional)

Instructions
1. Cook the noodles in salted water until al dente. Drain and set aside.
2. Heat sesame oil in a skillet or wok over medium heat. Sauté grated ginger and minced garlic for 2 minutes.
3. Add chopped tofu, sliced carrots, bell pepper, zucchini, shallot, smoked paprika, salt, and black pepper. Stir frequently and sauté for about 5 minutes, adding a splash of vegetable broth if needed.
4. In a bowl, whisk together the sauce ingredients: vegetable broth, soy sauce, rice vinegar, maple syrup, cornstarch, and red pepper flakes.
5. Pour the sauce into the pan and bring to a simmer, stirring until thickened (about 1 minute).
6. Add the drained noodles to the pan and toss to combine. Cook for 1-2 more minutes. Adjust seasoning to taste. For a creamier texture, stir in a few spoons of peanut butter.
7. Garnish with green onions and sesame seeds. Serve immediately and enjoy!

#vegannoodles #stirfrynoodles #veganstirfrynoodles

source