Vegetable Stir-Fry Noodles
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For The Pan:
8 oz (225 g) linguine e.g. linguine or rice noodles (*see notes)
1 tbsp (sesame) oil
1/2 heaped tbsp fresh ginger grated
3-4 garlic cloves minced
7 oz (200 g) fresh mushrooms chopped or 25 g dried (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
2/3 cup (160 ml) vegetable broth or water
3-4 tbsp tamari or soy sauce, (GF) or coconut aminos
2 tbsp rice vinegar
2 tbsp maple syrup or more to taste
1 tbsp cornstarch
1 pinch of red pepper flakes optional
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 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, simply add all sauce ingredients (vegetable broth, tamari, rice vinegar, maple syrup, cornstarch, and red pepper flakes) to a medium bowl and stir with a whisk. Alternatively, add the sauce ingredients to a mason jar (with a lid) 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 it and adjust seasonings by adding more salt/pepper/tamari/sweetener, etc. if needed. If you like it creamier, add a few spoons of peanut butter!
Garnish with green onions (scallions) and sesame seeds, serve, and enjoy! Store leftovers covered in the fridge for up to 3 days.