Vegan Noodle Stir-Fry

Vegan Noodle Stir-Fry Recipe

By Earth of Maria

🔪Prep Time: 0 mins

👩‍🍳Cook Time: 20 mins


▢ 2 tbsp sesame oil

▢ 1 large onion, diced

▢ 2 cloves garlic, minced

▢ 1 large red pepper, diced

▢ 2 medium carrots, chopped

▢ 2 cups button mushrooms

▢ 3 cups Chinese cabbage, roughly chopped

▢ 2 cups snow peas

▢ 6 oz noodles

▢ 3 tbsp dark soy sauce

▢ 2 tbsp light soy sauce

▢ 2 tbsp rice vinegar

▢ 1 tbsp Hoisin sauce

▢ 1 tbsp sugar

▢ 1/2 tsp black pepper

▢ 1/2 cup vegetable stock

▢ 2 tbsp cornstarch

▢ 7 oz vegan chicken


1Add the sesame oil to a large wok or skillet over a high heat. Add the onion and garlic, and stir-fry for a couple of minutes, until they begin to soften.

2Add the red peppers, carrots and mushrooms. Stir-fry for 5 minutes more, until softened.

3Add the Chinese cabbage and snow peas. Stir-fry until the snow peas are bright green but still have some crunch. Remove from the wok and set aside.

4Cook the noodles according to instructions on packaging. Drain and rinse under cold water when done.

5Prepare the sauce by whisking together 2 tbsp dark and all of the light soy sauce, rice vinegar, Hoisin sauce, sugar, black pepper, vegetable sock, and cornstarch.

6Add the vegan chicken to the wok together with a the rest of the dark soy sauce. Stir-fry for 2 minutes, until lightly browned.

7Add the noodles and the sauce. Toss together until the noodles are evenly coated, before adding the vegetables and stirring them through.

8Serve immediately with garnishes of your choice, or keep in the fridge for 2-3 days in an airtight container.

View Full Recipe

Related Recipes

Top Vegan Recipe Resources 🥑