Vegan Stir-Fry Noodles

A tasty and speedy vegan stir-fry noodle recipe with vibrant veggies and a rich sauce. Ideal for a filling supper on a weeknight.

Ingredients:

• 8 oz 225g rice noodles
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 1 cup snap peas, trimmed
• 1/2 cup sliced mushrooms
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1/4 cup soy sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1 teaspoon sriracha sauce optional
• 1/4 cup chopped green onions
• 1/4 cup chopped cilantro
• Salt and pepper to taste

Instructions:

Follow the directions on the package to cook the rice noodles

After draining, set aside

Vegetable oil should be heated over medium-high heat in a large skillet or wok

Add the grated ginger and minced garlic

Saut for 30 seconds, or until aromatic

Add the mushrooms, snap peas, carrot, broccoli, and red bell pepper

Vegetables should be stir-fried for 34 minutes, or until slightly tender

Combine the rice vinegar, sesame oil, hoisin sauce, soy sauce, and sriracha sauce if using in a small bowl

When the vegetables are in the skillet, add the cooked rice noodles

Cover the noodles and veggies with the sauce

In order to evenly coat everything, toss to combine

Simmer for a further two to three minutes

To taste, add salt and pepper for seasoning

Take off the heat and add some chopped cilantro and green onions as a garnish

Enjoy your vegan stir-fried noodles while theyre hot