Asian Stir Fry Noodles - Blue Zones (2024)

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Main Dish / Plant-based / Vegan

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Ingredients

227 g (8 oz) noodles (e.g., linguine or rice noodles)

1 Tbsp (sesame) oil

½ heaped Tbsp fresh ginger, grated

3–4 garlic cloves, minced

200 g (7.1 oz) fresh mushrooms, chopped or 25 g (0.9 oz) dried (rehydrated in water)

1 large carrot, sliced

1 red bell pepper, sliced

1 medium zucchini, sliced

¾ tsp onion powder

½ tsp smoked paprika

Salt and black pepper to taste

Green onion to garnish

Sesame seeds to garnish

SAUCE

2/3 cup (160 ml/5.6 oz) vegetable broth or water

3–4 Tbsp tamari, GF soy sauce, or coconut aminos

2 Tbsp rice vinegar

2 Tbsp maple syrup (or more to taste)

1 Tbsp cornstarch or arrowroot flour

1 pinch of red pepper flakes (optional)

Directions

1. First, cook the noodles in a pot filled with salted water until al dente (do not overcook them).
2. Meanwhile, heat oil in a skillet or wok and sauté the ginger and garlic over medium heat for about 2 minutes, stirring frequently. Add the mushrooms, carrot, bell pepper, zucchini, and spices. Sauté for about 5 minutes or until the veggies have softened, stirring frequently. You can add a splash of water or veggie broth to avoid burning/sticking.
3. To make the sauce, add all the sauce ingredients (vegetable broth, tamari, rice vinegar, maple syrup, cornstarch, and red pepper flakes) to a medium bowl and whisk well (or to a lidded jar and shake).
4. Pour the sauce into the skillet and bring the mixture to a simmer. Let it simmer for about 1 minute until it thickens.
5. Add the drained noodles and toss to combine. Cook for a further 1–2 minutes, taste it, and adjust any of the seasonings (salt, pepper, tamari, sweetener, etc.) if needed. If you like it creamier, add a few spoonfuls of peanut butter or sunflower seed butter!
6. Garnish with green onions (scallions) and sesame seeds, serve, and enjoy! Store leftovers covered in the fridge for up to 3 days.

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Recipe from Simple and Delicious Vegan: 100 Vegan + Gluten-Free Recipes for Everyone© Michaela Vais, 2023. Reprinted with permission.

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