This vegan noodle stir-fry with vegetables and ‘chicken’ is a 20-minute dinner that you can’t get bored of! Featuring snow peas, Chinese cabbage and a umami sauce, it’s a weeknight meal that requires just simple ingredients and minimal effort.
Ingredients for this vegan noodle stir-fry
Sesame oil for stir-frying. I love using sesame oil because it adds a lot of flavor, and makes the whole kitchen smell incredible!
The aromatics: onion and garlic. These are always a great starting point for any stir-fry to add flavor.
The vegetables: here, you can use any vegetables of your choice depending on what you prefer/have in the fridge. I used carrots, red peppers, mushrooms, Chinese cabbage and snow peas. However, you can also add vegetables like:
- Broccolini.
- Zucchini.
- Green peas.
- Purple cabbage.
- Green beans.
- Sweetcorn.
Noodles of your choice. I typically use either wholewheat noodles or rice noodles for stir-fries because they have a great chewy texture. You can also use other varieties, such as soba noodles or ramen. Just check packaging to make sure that they are eggless. Opt for gluten-free noodles if desired.
Dark soy sauce and light soy sauce. You can use tamari or coconut aminos for a gluten-free option.
Rice vinegar. This adds a great hint of tanginess to the sauce.
Hoisin sauce. This acts as a great alternative to oyster sauce.
Sugar. You can use any sugar variety of your choice, such as granulated white sugar, brown sugar or coconut sugar. Alternatively, use a liquid sweetener such as maple syrup.
Black pepper to bring out the flavors of the sauce.
Vegetable stock. This will be added to the sauce to add volume and bring out the rich savory flavors.
How to make a vegan noodle stir-fry
Start by adding the sesame oil to a large wok or skillet over a high heat. Add the onion and garlic, and stir-fry for a couple of minutes, until they begin to soften. Now add the red peppers, carrots and mushrooms. Stir-fry for 5 minutes more, until softened.
Next, add the Chinese cabbage and snow peas. Stir-fry until the snow peas are bright green but still have some crunch. Remove from the wok and set aside.
Meanwhile, cook the noodles according to instructions on packaging. Drain and rinse under cold water when done. Also prepare the sauce by whisking together the dark and light soy sauce, rice vinegar, Hoisin sauce, sugar, black pepper, vegetable sock, and cornstarch.
Add the vegan chicken to the wok together with a splash of soy sauce. Stir-fry for 2 minutes, until lightly browned. Now add the noodles and the sauce. Toss together until the noodles are evenly coated, before adding the vegetables and stirring them through.
Serve immediately with garnishes of your choice, or keep in the fridge for 2-3 days in an airtight container.
Recipe
Equipment
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Wok or skillet
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Saucepan
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Mixing bowl
Ingredients
- 2 tbsp sesame oil
- 1 large onion diced
- 2 cloves garlic minced
- 1 large red pepper diced
- 2 medium carrots chopped
- 2 cups button mushrooms
- 3 cups Chinese cabbage roughly chopped
- 2 cups snow peas
- 6 oz noodles
- 3 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 2 tbsp rice vinegar
- 1 tbsp Hoisin sauce
- 1 tbsp sugar
- ½ tsp black pepper
- ½ cup vegetable stock
- 2 tbsp cornstarch
- 7 oz vegan chicken
Instructions
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Add the sesame oil to a large wok or skillet over a high heat. Add the onion and garlic, and stir-fry for a couple of minutes, until they begin to soften.2 tbsp sesame oil, 1 large onion, 2 cloves garlic
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Add the red peppers, carrots and mushrooms. Stir-fry for 5 minutes more, until softened.1 large red pepper, 2 medium carrots, 2 cups button mushrooms
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Add the Chinese cabbage and snow peas. Stir-fry until the snow peas are bright green but still have some crunch. Remove from the wok and set aside.3 cups Chinese cabbage, 2 cups snow peas
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Cook the noodles according to instructions on packaging. Drain and rinse under cold water when done.6 oz noodles
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Prepare the sauce by whisking together 2 tbsp dark and all of the light soy sauce, rice vinegar, Hoisin sauce, sugar, black pepper, vegetable sock, and cornstarch.3 tbsp dark soy sauce, 2 tbsp light soy sauce, 2 tbsp rice vinegar, 1 tbsp Hoisin sauce, 1 tbsp sugar, ½ tsp black pepper, ½ cup vegetable stock, 2 tbsp cornstarch
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Add the vegan chicken to the wok together with a the rest of the dark soy sauce. Stir-fry for 2 minutes, until lightly browned.7 oz vegan chicken, 3 tbsp dark soy sauce
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Add the noodles and the sauce. Toss together until the noodles are evenly coated, before adding the vegetables and stirring them through.
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Serve immediately with garnishes of your choice, or keep in the fridge for 2-3 days in an airtight container.
