Craving a flavorful, healthy, and satisfying meal that's ready in under 30 minutes? Look no further! This vegan stir fry noodle recipe is perfect for busy weeknights or a quick lunch. It's packed with vibrant vegetables, savory sauces, and perfectly cooked noodles, offering a delightful dance of textures and tastes. This easy recipe is adaptable to whatever vegetables you have on hand, making it a fantastic option for reducing food waste and embracing homemade cooking. Get ready to elevate your weeknight dinners with this delicious and healthy dish!
Ingredients:
- 8 ounces dried noodles (udon, soba, or your favorite)
- 1 tablespoon vegetable oil
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 (14-ounce) can chickpeas, drained and rinsed
- Sauce:
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup or agave nectar
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons chopped green onions, for garnish
- Sesame seeds, for garnish (optional)
Instructions:
- Cook the noodles: Cook noodles according to package directions. Drain and rinse with cold water to prevent sticking. Set aside.
- Prepare the sauce: In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, sesame oil, cornstarch, and red pepper flakes (if using). Set aside.
- Stir-fry the vegetables: Heat vegetable oil in a large wok or skillet over medium-high heat. Add onion and bell peppers and stir-fry for 3-4 minutes until slightly softened. Add garlic and ginger and cook for another minute until fragrant.
- Add remaining vegetables: Stir in broccoli and carrots. Cook for 3-5 minutes until tender-crisp.
- Combine everything: Add chickpeas and cooked noodles to the wok. Pour the sauce over the noodles and vegetables, stirring constantly until the sauce thickens and coats everything evenly.
- Serve: Garnish with green onions and sesame seeds. Serve immediately and enjoy this delicious and easy vegan meal!
Tips for the Best Vegan Stir Fry Noodles:
- Don't overcrowd the pan: If you have a lot of vegetables, stir-fry them in batches to ensure even cooking and prevent steaming.
- Adjust the sauce to your liking: Feel free to adjust the amount of soy sauce, rice vinegar, or maple syrup to your taste preference. For a spicier dish, add more red pepper flakes.
- Add protein: For extra protein, you can add tofu, tempeh, or edamame to the stir-fry.
- Use fresh vegetables: Using fresh, high-quality vegetables will significantly enhance the flavor of your stir-fry.
Variations:
- Peanut Noodles: Add 2 tablespoons of peanut butter to the sauce for a creamy peanut flavor.
- Spicy Noodles: Increase the amount of red pepper flakes or add a dash of sriracha for extra heat.
- Vegetable variations: Feel free to substitute your favorite vegetables, such as mushrooms, zucchini, snow peas, or bean sprouts.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-450
- Protein: 15-20 grams
- Carbohydrates: 60-70 grams
- Fat: 10-15 grams
This vegan stir fry noodle recipe is a fantastic addition to your collection of healthy meals and quick dinner ideas. It's a simple yet flavorful dish that's perfect for any night of the week. Enjoy the deliciousness and ease of this homemade cooking experience!