Easy Vegan Stir-fry with Noodles - Vegan Recipe

Stir-fry dishes are the epitome of simple cooking. They rarely take over 15 minutes to cook and with the right ingredients, make for a delicious meal. The stir-fry recipe below is made with the vegetables that I love using in Chinese food but feel free to use whatever you can salvage from the fridge. I use noodles made from wheat flour which I think goes really well with the vegetables. However, this too can be substituted as per preference. If you like this recipe, do follow me on instagram (thedesivegan1).

PREPARATION TIME

20 minutes

COOKING TIME

15 minutes

INGREDIENTS

·   Noodles – 200 grams

·   Garlic Cloves – 4-5 cloves chopped

·   Green Chillies – 3 slit

·   Chopped Spring Onions/Scallions – ½ cup

·   Chopped Cabbage – ½ cup

·   Carrot – 1 cut into juliennes

·   Yellow Pepper – ½ cup cut into juliennes

·   Green Pepper – ½ cup cut into juliennes

·   Beans – ½ cup cut into juliennes

·   Chopped Broccoli – 3-4 florets

·   Chopped Baby Corn – 3-4

·   Soy Sauce – 2 tablespoons

·  Vinegar – 1 tablespoon

·  Chilli Sauce – 1 tablespoon

·   Black Pepper – 1 teaspoon

·   White Pepper – ½ teaspoon

·   Oil – 3 tablespoons

·   Salt

METHODS

1) Cook the noodles as per the instructions given on the packet and keep aside. Typically, they take anywhere between 4-6 minutes.

2) Place a large pan or wok on high heat and add oil. It is important to ensure that the wok is on high heat as this is crucial to stir-frying food.

3) After around 30 seconds, add the garlic and green chillies. Stir for a few seconds and add all the veggies. Depending on the intensity of your stove, the vegetables will take anywhere between 6 and 10 minutes to cook.

4) Add soy sauce, vinegar, chilli sauce, black pepper and white pepper and stir well.

5) Once the vegetables are almost cooked, add the precooked noodles to the wok and stir well. Add some salt as per taste and give the noodles a quick toss

6) Switch off the stove and serve hot.