This Vegan Asian Veggie Noodles recipe creates a slightly spicy noodle dish with vegetables that is delicious and easy to prepare—perfect for a busy weeknight dinner.

Recipe

Vegan Asian Veggie Noodles

This Vegan Asian Veggie Noodles recipe creates a slightly spicy noodle dish with vegetables that is delicious and easy to prepare—perfect for a busy weeknight dinner.

5 from 2 votes

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Course: Main dish

Cuisine: American, Asian

Diet: Vegan, Vegetarian

Keyword: Vegan Asian Noodles, Vegan Asian Veggie Noodles, Vegan Noodles

Total Time: 30

Servings:

Calories: 375kcal

Author: Veg Kitchen

Ingredients

1 tsp rice vinegar
2 tbsp soy sauce
1 tsp ginger powder
½ tsp curry powder
salt
3 carrots chopped in small cubes
250 g vermicelli
3 tbsp sesame oil
1 red pepper chopped in small cubes
½ cup peas
1 can baby corn
1 clove garlic finely chopped
pepper

US Customary - Metric

Instructions

Mix rice vinegar, soy sauce, ginger powder, curry powder, and 1 pinch of salt.
Peel the carrots and cut them in julienne.
Cook the noodles as indicated on the package.
Heat the sesame oil in a wok.
Add vegetables and cook for 10 minutes over medium heat. They must be cooked, but still a little firm.
Add the sauce to the wok and continue cooking for 2–3 minutes.
Add the well-drained noodles into the wok, mix gently, and cook another 3 minutes.
Taste and rectify the seasoning.