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Recipes || Spicy Vegan Noodles

spicy vegan noodles close up

There are just some nights when nothing cuts it but a flavourful and quick stir-fry. Obviously, I love the fact that you can whip up most stir- fries in almost no time at all, but I also love that they are a super easy way to get your 5 a day (if not more) because you can basically whack them full of as many vegetables as you want.

One fact about Sam that he is quite proud of is his ability to eat pasta and noodles. He calls it his greatest super power. He’s a bottomless pit when it comes to noodles so whenever I make any dish like this, I always have to make miles more than I think I will do. 

These are a quasi-healthy take on a spicy Singapore noodle dish, but sadly without that amazing dry heat that you get from the takeaway option. However, they are easy to make at home and usually with only refrigerator staples! 

So this is a quick Spicy Vegan Noodles dish that will satisfy anyone!

Spicy Vegan Noodles
Serves 2
Print
0 calories
0 g
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Nutrition Facts
Serving Size
0g
Servings
2
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 150 g of dried egg noodles
  2. 2 teaspoons of sesame oil
  3. 1 tablespoon of rapeseed oil
  4. 2 onions, chopped
  5. 1 clove of garlic, minced
  6. 1 red pepper, chopped
  7. 50 g of chopped mushrooms
  8. 150 g of tenderstem broccoli
  9. handful of bok choy
  10. 2 carrots, shredded
  11. 1 red chilli, diced
  12. 150 g of bean sprouts
  13. 4 spring onions, chopped
  14. juice of 1 lime
  15. 1 cucumber, chopped
  16. 30 g of peanuts
  17. 2 tablespoons of soy sauce
Instructions
  1. Cook noodles according to the direction on the package.
  2. In a large pan, heat your rapeseed oil and saute your garlic and onions. After about 5 minutes throw in all your other vegetables (except the spring onions and cucumber). Stir fry your vegetables until soft but with a bit of a bite (al dente is what I aim for).
  3. Take your pan off the heat. Drain your noodles and add them into the pan along with your sesame oil, lime juice and soy sauce. Toss until throughly combined.
  4. Serve topped with your peanuts, spring onions and cucumber.
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calories
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protein
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carbs
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more
Rhyme & Ribbons http://rhymeandribbons.com/
sauting onions and peppers
adding in tenderstem broccoli
stir frying
stir frying everything together
cucumbers
spicy vegan noodles
plateful of noodles
spicy noodles
spicy vegan noodles close up

Do you have any healthy and quick weeknight meals? 

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spicy vegan noodles

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