This 25-minute Asian Stir Fry Noodle recipe is simple and packed with flavour for a quick weeknight meal. Customize the ingredients with whatever you have available, and you have a meal that will never get boring. Plus, this Asian noodle recipe is plant-based, refined sugar-free, vegan, and can be made gluten-free.
Total Cook Time: 25 minutes | Serves 4
INGREDIENTS 227 g (8 oz) noodles (e.g., linguine or rice noodles) 1 Tbsp (sesame) oil ½ heaped Tbsp fresh ginger, grated 3–4 garlic cloves, minced 200 g (7.1 oz) fresh mushrooms, chopped or 25 g (0.9 oz) dried (rehydrated in water) 1 large carrot, sliced 1 red bell pepper, sliced 1 medium zucchini, sliced ¾ tsp onion powder ½ tsp smoked paprika Salt and black pepper to taste Green onion to garnish Sesame seeds to garnish SAUCE 2/3 cup (160 ml/5.6 oz) vegetable broth or water 3–4 Tbsp tamari, GF soy sauce, or coconut aminos 2 Tbsp rice vinegar 2 Tbsp maple syrup (or more to taste) 1 Tbsp cornstarch or arrowroot flour 1 pinch of red pepper flakes (optional) DIRECTIONS
First, cook the noodles in a pot filled with salted water until al dente (do not overcook them).
Meanwhile, heat oil in a skillet or wok and sauté the ginger and garlic over medium heat for about 2 minutes, stirring frequently. Add the mushrooms, carrot, bell pepper, zucchini, and spices. Sauté for about 5 minutes or until the veggies have softened, stirring frequently. You can add a splash of water or veggie broth to avoid burning/sticking.
To make the sauce, add all the sauce ingredients (vegetable broth, tamari, rice vinegar, maple syrup, cornstarch, and red pepper flakes) to a medium bowl and whisk well (or to a lidded jar and shake).
Pour the sauce into the skillet and bring the mixture to a simmer. Let it simmer for about 1 minute until it thickens.
Add the drained noodles and toss to combine. Cook for a further 1–2 minutes, taste it, and adjust any of the seasonings (salt, pepper, tamari, sweetener, etc.) if needed. If you like it creamier, add a few spoonfuls of peanut butter or sunflower seed butter!
Garnish with green onions (scallions) and sesame seeds, serve, and enjoy! Store leftovers covered in the fridge for up to 3 days.
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