This is a quick and easy 20–minute recipe for delicious vegan noodle style stir-fry noodles with healthy vegetables and an easy to assemble sauce. Make this flavourful Asian inspired noodle dish with just a few simple ingredients and you’ll have a quick lunch or a light dinner.
Easy vegan noodle style noodle stir-fry
If you are a fan of pasta and noodles, like me, this simple noodle stir-fry recipe will surely become one of your favourites! You’ll love how simply and quickly you can whip up an easy lunch with minimal effort. With many of us still working from home it’s important to both spend minimal time in the kitchen preparing lunch and to be well nourished to takle every task you face during the work day. These noodles are also much healthier than what you could get delivered.
Fresh mangetout beans from the garden
This recipe is made with fresh mangetout beans from the garden. It’s been so much fun watching the plant grow from a little seed to a plant that feeds our family with healthy food. Today I picked a few of the mangetout beans to use in this dish.
Mangetout beans are very easy to grow and you can expect your first crop only 12-13 weeks after planting. Fresh mangetout beans are a good source of B1 (thiamin) and folic acid. And because you eat the whole pod, mangetout are a great source of vitamin A and C and are also an excellent source of dietary fibre.
Asian style stir-fry with vegetables and Quorn ham free slices
The best part of making a noodle stir-fry is that you can really get creative with the ingredients. Making a noodle stir-fry is a great way to use up leftover vegetables before they go bad. This Asian style stir-fry recipe would taste especially good with broccoli, cauliflower, baby corn, bok choy or peppers.
You can also use any kind of protein. In this quarantine situation, tofu has been a little hard to find but the Quorn smoky ham free slices tasted very good.
What kind of noodles can I use?
You can use just about any type of noodles in the recipe. It all depends on the texture you are looking for. Typically, Asian noodle recipes call for chinese egg noodles, Soba noodles, Udon noodles or Ramen noodles. Not all are necessarily vegan so do check the ingredients list when buying.
Can I make this recipe gluten-free?
Yes! You sure can! Try swapping out the wheat noodles for rice noodles, and use a gluten-free soy sauce in the recipe. The rest of the ingredients are naturally gluten-free.
When cooking the rice noodles take care not to overcook the noodles, as they will become very sticky when overcooked. Add them almost fully cooked to the wok pan and you avoid that problem!
How to make Asian style noodle stir-fry
Making this Asian style noodle stir-fry is super easy and only takes about 20 minutes!
Start by cooking the noodles according to the packing instructions. In the meantime, cut all your vegetables. Once the noodles are done cooking, drain the cooking water and toss them with 1 tsp of oil to keep them from sticking together.
Heat the remaining vegetable oil and 1 tsp of sesame oil in a wok pan and stir-fry the vegetables until starting to soften. Add the soy sauce, maple syrup and vegetable stock and coat all the vegetables. Add the cashews and then the noodles and toss and stir-fry until everything is well combined.
To serve, sprinkle with finely chopped spring onions, sesame seeds and dried chilli flakes. That’s it! I hope you enjoy this very quick and easy vegan Asian style noodle stir-fry as much as I do.
This Asian style noodle stir-fry is:
- Vegan, vegetarian
- Dairy-free, lactose-free
- Egg-free, meat-free and fish-free
- Can easily be made gluten-free
- Quick and easy
- The perfect lunch or light dinner!
If you love Asian style food, make sure to check out these recipes also:
- Korean chilli sesame tofu
- Sweet and sour cauliflower
- Courgette noodles with crispy tofu
- Teriyaki Oumph Wraps
vegan Asian style stir-fry noodles
noodle stirfry with mangetout beans
- 2 tbsp vegetable oil
- 1 tbsp sesame oil
- 1 carrot, julienned
- 1 red onion, halved and then sliced
- 1 portobello mushroom, sliced
- 1/2 courgette, cut into quarters and sliced
- 2 garlic cloves
- 4 slices of Quorn Ham Free Slices
- 1/2 cup cashews
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 3 tbsp vegetable stock
- salt and pepper to taste
- dried chilli flakes
- sesame seeds
- handful of fresh mangetout beans
- 3 portions of any noodles
- 2 spring onions, finely chopped on an angle
- Cut all the vegetables and set aside.
- Boil the noodles according to pack instructions, then drain and toss with 1 tsp oil.
- Heat the remaining oil in a wok and the onion, carrot, portobello mushroom and courgette. Stir-fry for a few mins. Add in the mangetout beans and cashews.
- Add the soy sauce, maple syrup and vegetable stock, bubble for 30 secs, then add the noodles and sesame seeds. Mix well, heat through and sprinkle with spring onion and chilli flakes to serve.