Vegan Chinese Noodle Stir-Fry Oil Free
Cook/Dehydrate time
Author: Ama T. Opare
Recipe type: Main Dish
Cuisine: Asian
Serves: 4 servings
- 3 green onions chopped
- 3 garlic cloves minced
- 1 inch piece of ginger, peeled and chopped fine
- 1 small hot pepper minced or ½ tsp crushed red pepper (optional)
- 1 cup chopped mushrooms
- ½ red bell pepper sliced
- 3-4 cups chopped veggies of your choice (broccoli, snow peas, carrots, zucchini, bok choy, etc.)
- 8 oz. dry noodles - (Rice noodles, udon, soba, spaghetti etc.)
- 2 TBL soy sauce or coconut aminos
- 1 tsp brown rice vinegar
- ½ tsp toasted sesame oil
- 1 tsp sugar, coconut sugar or other sweetener of your choice
- 1 TBL corn starch
- ¼ cup water
- water as needed for stir frying
- Chop all the veggies before you start cooking.
- Mix soy sauce, rice vinegar, sesame oil and sugar in a small bowl and set aside
- Mix corn starch and water in a small bowl and set aside
- Fill a pot with enough water to cook the noodles and bring to boil
- When the water boils add the noodles and cook according to package directions.
- Drain and rinse noodles when they are done and set aside
- While the noodles are cooking, heat a wok or frying pan over medium high heat
- Add a few TBL of water
- Add the onions, garlic, ginger and hot peppers and stir fry briefly
- Add in the veggies that will take longer to cook
- Add more water if needed
- Continue stir-frying until veggies are about ½ done
- Add remaining veggies and stir-fry until they close to are the desired tenderness.
- Aim to keep the veggies tender crisp with bright colors and a bit of crunch to them.
- Add the soy sauce mix and a few TBL water and toss to mix well
- Add the cooked noodles
- Add the cornstarch mixture
- Stir-fry a few moments longer until sauce thickens it coats all the noodles
- Serve and enjoy!
Recipe by Food For The Soul at https://foodforthesoul.me/vegan-chinese-stir-fry-oil-free/
3.5.3251