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.

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 minutes

Servings: 4

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.

Nutrition

Calories: 375kcal | Carbohydrates: 63g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 651mg | Potassium: 312mg | Fiber: 4g | Sugar: 5g | Vitamin A: 8724IU | Vitamin C: 48mg | Calcium: 38mg | Iron: 1mg

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