Vegan Stir-Fry Noodles
This vegan stir-fry noodles are about to blow your mind with flavor, texture AND the best part how freaking easy it is to make! A vegan meal ready in under 30 minutes. That’s right, who doesn’t love a quick plant-based meal? I know I do! The perfect vegan dinner to feed the whole fam – whether it’s your blood fam, your friend fam or just YOU FAM! I’ve made this for myself and had more than enough to meal prep for the week. If cooking a meal just for yourself isn’t self-love, then I don’t know what is!
What makes this vegan stir-fry noodles so easy to make?
For starters, your kitchen tools are gonna make your life so much easier. Trust me with this! The star of this stir fry noodle dish is the Phantom Chef midnight collection deep fry pan. I got mine in the most gorgeous emerald color! This frying pan is non-stick, non-toxic – PFOA free and just mesmerizing to look at. I’m all for functional beauty! It’s such an incredibly size to make so many different meals out of it, plus it comes with a lid and comfortable handles in all the right places. Think of a wok, deep frying pan and multi purpose pan all-in-one!
You’ll just need a good large non-stick, non-toxic deep frying pan such as this one, as well as a medium to large pot to cook your noodz. Doing the dishes are gonna be easy with this meal.
Aside from kitchen tools, this vegan stir-fry noodles recipe is easy to make as it only requires a few simple ingredients that you may already have in your kitchen.
Let’s talk about what makes this recipe healthy…
The noodles I used to create this recipe is Annie Chun’s brown rice noodles. Although this recipe wasn’t made fully gluten-free because I used soy sauce, I’ve been mindful to try to eliminate as much gluten from processed carbs (think noodles, breads, pastas, baked goods, etc.) According to harvard health, eliminating gluten can reduce inflammation. I’ve also been hearing form other sources that going more gluten-free can help your gut and hormonal health. I try not to completely restrict myself, but I try my best to reduce as much as I can, where I can. Dishes like this one makes it easy and you wouldn’t even be able to tell that the noodles aren’t gluten-free.
One thing that I am more on top of is eliminating refined sugars. I come from a long linage affected by type two diabetes and a big contributor to my family member’s health issues was the amount of refined white sugar they were eating that hides in SO MANY foods – like foods you wouldn’t even know! It’s not just in the typical desserts we think of, but sugar is added into lots of sauces. I use maple syrup in this dish which has a lower glycemic index.
And of course, the veggies such as the garlic, onion, red bell peppers and broccoli add more nutritional value. Need I say more? It’s all be instilled in us (and for good reason) “EAT YOUR VEGGIES!” 🙂
Okay let’s get to the fun stuff now. On to the cooking part… YAY! I’ve written out all the ingredients and method here, but you can also feel free to scroll down to the recipe card for an easier read!
Ingredients to Make Vegan Stir-Fry Noodles
As I mentioned, I highly recommend Annie Chun’s brown rice noodles. This is gonna be your base, but I’m sure you’ve already figured that out.
For the sauce you’ll need extra virgin olive oil, chopped onion, minced garlic, minced fresh ginger, soy sauce or tamari (if you want this to be totally gluten-free), rice vinegar, maple syrup, vegetable broth and corn starch or tapioca flour for thickening.
For the added veggies, you’ll need broccoli steamed, red bell pepper diced and diced green onion.
Method for making this healthy vegan noodle recipe
Cook brown rice pad thai noodles based on package instructions.
In a phantom chef deep fry pan heat up oil and saute onions on high heat for 2 minutes or until softened. Turn down to medium to low heat and add minced garlic and ginger. Cook until fragrant and softened, but keep adjusting heat to ensure that it doesn’t burn the garlic. On medium heat, add bell pepper for 2 minutes.
Add soy sauce or tamari, rice vinegar, maple syrup and 1/2 cup of vegetable broth mix together.
In small bowl combine 1/3 cup vegetable broth + 1 tsp cornstarch or tapioca flour mixed. Then add into the mixture and stir until thickened.
Once sauce starts to thicken add cooked noodles. Stir consistently and cook for 3 minute on medium-low heat
Stir steamed broccoli + chopped green onion. Turn off heat and serve!
More plant-based recipes to try
- vegan filipino pancit noodle dish
- lions mane recipe
- low carb soy ginger kelp noodles
- mint chocolate vegan cheesecake
Vegan Stir-Fry Noodles
Equipment
- phantom chef deep fry pan
Ingredients
Noodles:
Sauce:
- 3 Tbsp extra virgin olive oil
- 1/2 cup diced onion
- 5 cloves minced garlic
- 1/2 Tbsp minced fresh ginger
- 1/3 cup soy sauce or tamari
- 2 Tbsp rice vinegar
- 2 Tbsp maple syrup
- 1/2 cup vegetable broth
Thickener for Sauce:
- 1/3 cup vegetable broth
- 1 tsp cornstarch or tapioca flour mixed
Veggies:
- 1 cup steamed broccoli See Notes
- 1/2 cup diced red bell pepper
- 1/2 Tbsp chopped green onion
Instructions
- Cook brown rice pad thai noodles based on package instructions.
- In a phantom chef deep fry pan heat up oil and saute onions on high heat for 2 minutes or until softened. Turn down to medium to low heat and add minced garlic and ginger. Cook until fragrant and softened, but keep adjusting heat to ensure that it doesn't burn the garlic. On medium heat, add bell pepper for 2 minutes.
- Add soy sauce or tamari, rice vinegar, maple syrup and 1/2 cup of vegetable broth mix together.
- In small bowl combine 1/3 cup vegetable broth + 1 tsp cornstarch or tapioca flour mixed. Then add into the mixture and stir until thickened.
- Once sauce starts to thicken add cooked noodles. Stir consistently and cook for 3 minute on medium-low heat.
- Stir steamed broccoli + chopped green onion. Turn off heat and serve!
Notes
Easy way to steam broccoli:
If you’re not afraid of microwaves, an easy way to steam broccoli is to add 1/4 cup of water and your broccoli florets into a bowl. Cover it with a paper towel and heat up for 3 minutes.If you make it and feel called to share you beautiful creations, make sure to tag @theplantbasedpalette on instagram. Love seeing all the shared food!
