Description
A delicious vegan stir-fried Chinese noodle dish with vibrant vegetables and a savory sauce.
Ingredients
Scale
- 1 Tablespoon oyster sauce (vegan, if needed)
- ½ teaspoon sesame oil
- 1 Tablespoon dark soy sauce
- 1 Tablespoon soy sauce
- 4 ounces Chinese noodles (generally ½ package)
- 1 ½ Tablespoon vegetable oil (or another neutral oil)
- ½ medium yellow onion (thinly sliced)
- 2 cloves garlic (thinly sliced)
- 1 cup carrots (shredded or julienned (2 medium))
- 1 red bell pepper (thinly sliced)
- 3–4 ounces snow peas
- Optional: sliced scallions for garnish
Instructions
- In a small bowl, make the sauce by whisking together the oyster sauce, sesame oil, and soy sauces. Set aside.
- Bring a large pot of water to a boil. Cook Chinese noodles for 1-2 minutes (see package directions and cook 1-2 minutes less than the recommended cooking time to ensure they don’t overcook later). As they boil, stir to unfold the noodles. Drain, rinse in cold water and set aside.
- In a wok or large skillet, heat vegetable oil over medium heat. Add onion slices and cook for 4-5 minutes, until tender. Add garlic, continuing to stir for 1 minute as it becomes fragrant.
- Add carrots, bell pepper, and snow peas. Cook for 4-5 minutes until tender.
- Add the par-boiled noodles to the wok and pour in the sauce, stirring to coat. Continue to cook for 1-2 additional minutes until noodles are cooked through and sauce is distributed evenly.
- Serve immediately with scallions as desired.
Notes
- Ensure noodles are al dente before final cooking.
- Feel free to add any vegetables you prefer.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 0mg