Vegan Stir-Fried Noodles with Vegetables and Shrimp
Indulge in the flavorful fusion of vibrant vegetables and zesty seasonings with this Vegan Stir-Fried Noodles recipe, an easy-to-make dish that’s both satisfying and wholesome. Featuring tender rice noodles tossed in a mouthwatering soy-hoisin sauce blended with maple syrup, lime juice, and optional sriracha for a delightful kick, this meat-free dish comes alive with an array of colorful, nutrient-packed veggies like julienned carrots, broccoli florets, and snow peas. Cooked in aromatic sesame oil with fresh garlic and ginger, each bite bursts with flavor, making it a perfect plant-based dinner option for busy weeknights. Garnished with sesame seeds and cilantro, this customizable stir-fry is a crowd-pleaser that can be adjusted for gluten-free diets using tamari. Ready in just 30 minutes and serving up to four, this recipe is your go-to for quick and wholesome comfort food!
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Recipe Information
Ingredients
- 200 grams Rice noodles
- 2 tablespoons Sesame oil
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 large Carrot, julienned
- 1 medium Red bell pepper, thinly sliced
- 1 cup Broccoli florets
- 1 cup Snow peas
- 3 stalks Green onions, chopped
- 3 tablespoons Soy sauce (tamari for gluten-free option)
- 2 tablespoons Hoisin sauce (ensure it’s vegan)
- 1 tablespoon Maple syrup
- 1 teaspoon Sriracha (optional, for spice)
- 1 medium Lime, juiced
- 1 tablespoon Sesame seeds (optional, for garnish)
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
Instructions
Cook the rice noodles according to the package instructions. Drain them and toss lightly with 1 teaspoon of sesame oil to prevent sticking. Set aside.
In a small bowl, whisk together the soy sauce, hoisin sauce, maple syrup, lime juice, and sriracha (if using). Set the sauce aside.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
Add the minced garlic and grated ginger to the skillet and sauté for 30 seconds until fragrant.
Add the julienned carrot, sliced red bell pepper, broccoli florets, and snow peas to the skillet. Stir-fry the vegetables for 5-7 minutes, until they are tender yet still crisp.
Lower the heat to medium and add the cooked rice noodles to the skillet. Pour the sauce over the noodles and vegetables.
Toss everything together until the noodles and vegetables are evenly coated with the sauce. Cook for another 2-3 minutes to heat through.
Remove the skillet from heat and stir in the chopped green onions.
Serve the stir-fried noodles hot, garnished with sesame seeds and cilantro if desired.
Nutrition Facts
Calories |
830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4165 mg | 181% | |
| Total Carbohydrate | 116.1 g | 42% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 38.8 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1348 mg | 29% | |
*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.
