Quick recipe: Veggies Stir Fry Noodles

Cook 15 min·4 servings·VEGAN·360 kcal

Vegan veggie stir fry noodles from the wok with colourful vegetables and chopsticks

Ingredients

1/2 red pepper
1/2 cabbage (small one)
1/2 leek
1-2 carrots
1 scallion
fresh ginger (1-2 cm / 0.4-0.8 inch)
1 pack Mie-noodles (250 gr. (9 oz.))
2 Tbsp sesame oil
8 Tbsp soy sauce
1/4 l (8.5 fl oz.) veggie bouillon
2 tsp Hoisin-Sauce or Sambal Oelek
1 pak choi (optional)
salt
pepper
chili

Instructions

1.Cut the scallion in small rings and the ginger in little cubes
2.Add the oil to a wok or pan and heat it
3.Cut the pepper and the cabbage into stripes, the leek and carrots in rings or also into stripes
4.Add the veggies, scallion and ginger to the heated wok and fry while stirring for 4-5 minutes
5.Add 3 Tbsp soy sauce and the bouillon and let simmer for 5-7 minutes with the lid closed
6.In the meantime cook the noodles according to the instructions on the package
7.Cut the pak choi into stripes
8.Add the noodles, pak choi to the wok and mix under
9.Season everything with the remaining soy sauce, hoisin sauce or sambal oelek, salt pepper and chili
10.Serve with fresh herbs and nuts

Notes

Tip from my kitchen: cut all the vegetables before you heat the wok – then everything comes together in a flash. I keep the noodles mild so the girls will eat them and put the sambal oelek and chili on the table separately. Leftovers keep 1 to 2 days in the fridge and taste almost better reheated in the wok with a splash of soy sauce.

Nutrition per serving: 360 kcal

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook