Vegan Korean Style Stir Fry Noodles
Recipe Overview
Overview
This Vegan Korean Style Stir Fry Noodles recipe is a delightful and quick meal that brings together the best of plant-based cooking. The rice vermicelli noodles serve as a perfect base, soaking up the delicious sauce made from tamari, sesame seeds, and a touch of sweetness from date syrup. The beauty of this dish lies in its versatility; you can use any vegetables you have on hand, making it a great way to clean out the fridge while still enjoying a vibrant meal.
The preparation is straightforward and quick, taking only about 10 minutes from start to finish. The key is to chop your vegetables into interesting shapes, which not only makes the dish visually appealing but also enhances the eating experience. The sautéing process allows the vegetables to retain their crunch while developing rich flavors, especially when combined with the umami-packed sauce.
One of the standout features of this recipe is the use of gochugaru, a Korean chili powder that adds a unique depth of flavor and a mild heat. If you’re sensitive to spice, you can easily adjust the amount or substitute it with a mix of chili flakes and paprika. The dish is not only satisfying but also packed with nutrients, thanks to the variety of vegetables and the whole grain noodles.
Overall, this Vegan Korean Style Stir Fry Noodles recipe is a fantastic option for anyone looking for a quick, healthy, and delicious meal. It’s perfect for busy weeknights or when you want to impress guests with minimal effort. Give it a try, and enjoy the explosion of flavors and textures in every bite!
Recipe Details
Steps & Tips
Combine 2 tablespoons of water, 2 tablespoons of toasted sesame seeds, 1 tablespoon of rice wine vinegar, 1 tablespoon of sesame oil, 3 tablespoons of tamari, 1 tablespoon of liquid sweetener, 1 tablespoon of gochugaru, and 1.5 to 2 tablespoons of gochujang in a bowl.
Tip: Choose whole grain noodles for more fiber.
Cook rice vermicelli noodles according to package instructions.
Tip: If the sauce is too thick, add a little more water.
Heat a pan on high heat, add oil, and sear chopped chestnut and oyster mushrooms until golden.
Chop scallions and add them to the pan with mushrooms.
Julienne carrots and courgettes into thin matchstick slices.
Drain and rinse the cooked noodles.
Tip: Chop vegetables differently to enhance texture.
Slice red pepper into julienne strips.
Return the pan to high heat and add all julienned vegetables.
Add the drained noodles and half of the prepared sauce to the pan.
Tip: Use spray oil to reduce calorie intake from oil.
Garnish with sliced red chili and coriander.
Tip: Use brown rice noodles for higher fiber content.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Rice vermicelli noodles are a gluten-free option that cooks quickly, making them ideal for fast meals.
- •Toasted sesame seeds add a nutty flavor and crunch to dishes, enhancing both taste and texture.
- •Using a variety of vegetables not only adds color but also increases the nutritional value of the dish.
- •Gochugaru, a Korean chili powder, provides a unique flavor and heat that can be adjusted to taste.
