Vegan Stir Fry Vegetable Noodles

This simple but tasty vegan dish of noodles is a great little standalone snack dish, but even better with ribs, or crispy tofu, pictured here with my Chinese Ribless Ribs, recipe here

For the noodles, most supermarkets have dried rice noodle which are vegan, some have fresh too. Check the ingredients, but I find if they are white, they are egg free!

I got mine from the world food section at my Morrisons, in the Indian section funnily enough - they were cheaper here than the Morrisons own brand rice noodles!

We like our food spicy, so just use the amount of chilli you feel right for you

This serves 2 generously as an accompaniment, so double up as required


100g dried rice noodles, cooked as per packet instructions and left to cool

1 inch cube of fresh ginger, peeled and finely chopped

2 fat garlic cloves, peeled and finely chopped

2 birds eye chillies, deseeded and finely chopped

1/2 green pepper, deseeded and sliced

100g mushrooms, sliced

3 spring onions, trimmed and sliced diagonally

200g beansprouts

2 tablespoons sesame oil

2 tablespoons soy sauce


Put the sesame oil into a wok or large frying pan and heat. Add the ginger, garlic and chillies chillies and cook on a medium heat for 2 minutes, stirring regularly

Add the mushrooms, spring onions and peppers and cook for a further 2 minutes, stirring regularly. Add the beansprouts and cook for another 2 minutes.

Stir in the noodles and heat through for another 2 minutes. Add the soy sauce, stir well and serve


Noodles with my Chinese Ribless Ribs

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