Easy Vegan Chop Suey with Colorful Vegetables and Rice Noodles

Vegetables & noodles

• 150 gr (5.3 oz.) Asian noodles (e.g. mie or rice noodles)
• 1 red bell pepper
• 1 yellow bell pepper
• 1 zucchini
• 1 carrot
• 100 gr (3.5 oz.) mushrooms
• 1 handful broccoli florets
• 1 small onion
• 2 garlic cloves
• 100 gr (3.5 oz.) bean sprouts
• 1 Tbsp sesame oil

For the sauce

• 4 Tbsp soy sauce
• 4-5 Tbsp water or vegetable broth
• 1 Tbsp rice vinegar (optional, for a little acidity)
• 1 Tbsp maple syrup or sugar
• 2 tsp cornstarch (dissolved in 3 Tbsp water)
• pepper
• salt (to taste)

Instructions

1. Cook the noodles in salted water according to the package instructions, drain and set aside.
2. Wash the peppers and cut into pieces, slice the zucchini into half-moons, peel the carrot and slice thinly. Clean and slice the mushrooms, cut the broccoli into small florets, and peel and finely chop the onion and garlic.
3. For the sauce, stir together the soy sauce, water or broth, rice vinegar and maple syrup. Dissolve the cornstarch separately in 3 Tbsp water.
4. Heat the sesame oil in a large pan or wok and fry the onion and garlic for 1-2 minutes until fragrant.
5. Add the remaining vegetables and stir-fry for 5-7 minutes until crisp-tender.
6. Pour in the sauce and toss to combine, then stir in the dissolved cornstarch until the sauce thickens.
7. Fold in the cooked noodles and the bean sprouts until everything is nicely coated.
8. Season with pepper and salt, stir once more and serve hot.