Description
A delicious vegan stir-fry with Chinese noodles, vegetables, and a savory sauce.
Ingredients
Scale
- 2 Tablespoons vegan oyster sauce
- 1 teaspoon sesame oil
- 2 Tablespoons dark soy sauce
- 2 Tablespoons soy sauce
- 8 ounces Chinese noodles
- 3 Tablespoons vegetable oil (or another neutral oil)
- 1 medium yellow onion (thinly sliced)
- 4 cloves garlic (thinly sliced)
- 2 cups carrots (shredded or julienned (2 medium))
- 1–2 red bell peppers (thinly sliced)
- 6–8 ounces snow peas
- 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 and cook for 4-5 minutes, until tender. Add garlic and continue stirring for 1 minute until 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
- Adjust the number of bell peppers based on preference.
- For a spicier version, add red pepper flakes.
- Any seasonal vegetables can be added for variation.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 4g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg