Vegan Crispy Noodles
Crunchy, flavorful, and entirely plant-based, these Vegan Crispy Noodles offer a perfect balance of textures and tastes, making it an irresistible option for your next weeknight dinner. Featuring rice noodles pan-fried to golden perfection, paired with a medley of vibrant veggies like broccoli, carrots, and bell peppers, this dish is coated in a savory-sweet sauce infused with soy sauce, maple syrup, garlic, and ginger. The stir-fried vegetables and thickened glaze provide a delightful contrast to the crispy noodles, while a garnish of sesame seeds and green onions completes this stunning meal. Ready in just 35 minutes, it’s a quick, healthy, and delicious recipe ideal for vegan and vegetarian food enthusiasts craving a satisfying yet simple dish. Perfect for SEO optimization, this recipe promises keywords like vegan crispy noodles, plant-based dinner, quick vegan recipes, and stir-fry noodles.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 200 grams Rice noodles
- 4 tablespoons Vegetable oil
- 1 medium Carrot, julienned
- 1 medium Bell pepper, thinly sliced
- 150 grams Broccoli florets
- 2 stalks Green onions, thinly sliced
- 3 tablespoons Soy sauce
- 1 tablespoon Maple syrup
- 1 tablespoon Rice vinegar
- 2 cloves Garlic cloves, minced
- 1 teaspoon Ginger, minced
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 1 tablespoon Sesame seeds
Instructions
Prepare the rice noodles according to the package instructions. Drain and set aside.
In a small bowl, mix together soy sauce, maple syrup, rice vinegar, minced garlic, and minced ginger. In a separate small bowl, dissolve cornstarch in water.
Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Add the prepared noodles, spreading them out evenly. Cook without stirring for about 4-5 minutes until the bottom is crispy and golden brown, then flip to crisp the other side. Remove the noodles from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of vegetable oil. Add the julienned carrot, thinly sliced bell pepper, and broccoli florets. Stir-fry the vegetables for 3-4 minutes until they are tender-crisp.
Add the sauce mixture to the vegetables, stirring to coat. Cook for 1 minute to heat through.
Pour the cornstarch mixture into the skillet, stirring constantly until the sauce thickens and coats the vegetables.
Return the crispy noodles to the skillet, toss briefly to combine and heat through.
Garnish with sliced green onions and sesame seeds before serving.
Serve hot and enjoy your Vegan Crispy Noodles!
Nutrition Facts
Calories |
236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 583 mg | 25% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 6.2 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 222 mg | 5% | |
*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.
