Buddhist Vegetable Noodles
Experience the vibrant flavors of Asian-inspired cuisine with this wholesome recipe for Buddhist Vegetable Noodles. Bursting with fresh, crisp vegetables like broccoli, snow peas, and bok choy, along with earthy shiitake mushrooms, this dish is a harmonious blend of taste and nutrition. Tossed in a delicate garlic-ginger soy sauce and coated with the nutty aroma of sesame oil, these rice noodles are light, plant-based, and perfect for a quick 35-minute meal. Finished with toasted sesame seeds and a sprinkle of green onions for an irresistible crunch, this vegan stir-fry is as beautiful as it is satisfying. Perfect for busy weeknights or Meatless Mondays, this one-pan recipe combines simplicity with bold, umami-rich flavors!
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Recipe Information
Ingredients
- 200 grams rice noodles
- 1 cup broccoli florets
- 1 medium carrot, julienned
- 1 cup shiitake mushrooms, sliced
- 1 cup bok choy, chopped
- 1 cup snow peas
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 0.25 cup vegetable broth
- 2 teaspoons toasted sesame seeds
- 2 stalks green onions, sliced
- 2 tablespoons neutral oil (e.g., vegetable oil)
Instructions
Cook the rice noodles according to the package instructions. Drain and rinse under cold water, then set aside.
Heat 2 tablespoons of neutral oil in a large skillet or wok over medium-high heat.
Add the minced garlic and ginger to the pan. Stir-fry for 30 seconds, or until fragrant.
Add the broccoli florets, carrot, shiitake mushrooms, and snow peas to the skillet. Stir-fry for 5 minutes, or until the vegetables are tender but still crisp.
Stir in the chopped bok choy and cook for 2 additional minutes, allowing it to wilt slightly.
In a small bowl, whisk together the soy sauce, sesame oil, and vegetable broth to make the sauce.
Pour the sauce into the skillet and toss the vegetables to coat evenly.
Add the cooked rice noodles to the skillet. Use tongs or chopsticks to gently mix everything together until the noodles are well-coated with the sauce and heated through.
Remove from heat and transfer the noodles to serving bowls.
Garnish with toasted sesame seeds and sliced green onions before serving.
Nutrition Facts
Calories |
972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.6 g | 79% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 12.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2556 mg | 111% | |
| Total Carbohydrate | 93.6 g | 34% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 15.1 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 370 mg | 28% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1752 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
