Vegan Asian Style Fried Noodles
Easy fried noodle recipe with vegetables and tofu. Simple and delicious!
Ingredients
- 240 g dry noodle I used flat shape noodles from a Chinese shop
- 1 tbsp oil I used sunflower oil
- 1 large onion chopped
- 3 cloves garlic minced
- 1 tsp ginger minced
- 6 medium button mushrooms sliced
- 1 medium carrot cut into thin strips
- 1/2 medium red pepper cut into thin strips
- 1 handful green beans I used frozen one
- 1 handful edamame beans I used frozen one, defrosted
- 200 g firm tofu cut into cubes
- 2 spring onion chopped finely
For the sauce
- 170 ml vegetable stock
- 4 tbsp soy sauce
- 1 tbsp vinegar
- 1 tbsp mirin
- 1 tsp golden syrup
- 1 tbsp corn starch
- 1 tbsp tahini
- roasted sesame for topping (optional)
Instructions
- Cook the noodles as instructed at back of the package. Set aside.
- Prepare the sauce. In a bowl, mix all of the sauce ingredients. Set aside.
- Heat the oil in a frying pan and cook the garlic, ginger, onion, mushrooms, carrot, and red pepper until they are soft and fragrant. Add in the green beans, edamame beans and tofu, continue cooking for 2 minutes.
- Pour in the prepared sauce and add in the spring onion and mix everything well, let it simmer for a minute. It will start thickening a little because of the corn starch.
- Add in the cooked noodles and stir to combine. Cook for a couple minutes until everything is mixed nicely and heated through.
- Serve with sprinkle of roasted sesames.
Notes
You can serve this with chilli sauce on the side if you want to.