Vegan Mongolian Noodles And Veggies Stir Fry In Spicy Soy Ginger Sauce Recipes

VEGAN MONGOLIAN NOODLES AND VEGGIES STIR FRY IN SPICY SOY GINGER SAUCE

Steps:

• Cook noodles according to the package. Pass it through a colander , drain the water and cool the noodles under cold water to stop further cooking.
• Coat it with above mentioned ingredients and keep aside.
• Measure and mix sauces ,sugar and pepper in one bowl and keep it ready. Heat oil in a deep wok or wide non stick pan or a skillet on high heat.
• Once hot , add in grated ginger , fry for 15 seconds.
• Add in the bell peppers and carrots,cook it for 15 seconds, followed by baby corn , cook it for 30 seconds. Add in the purple cabbage , cook it for 30 seconds. Add in kale and the sauce mixture. Add little salt as sauces do have salt . Cook it for 30 seconds.
• Add in the noodles and carefully fold it in until the noodles is well coated with veggies and sauces.
• Switch off the flame. Taste test and make adjustments in seasoning if needed. Serve hot.

SPICY VEGGIE STIR-FRY

Steps:

• For the noodles: Bring a pot of water to a boil. Cook the spaghetti in the boiling water according to the package instructions. Drain, then drizzle with some sesame oil and a little soy sauce in a large bowl and toss.
• For the stir-fry: While the noodles are cooking, mix together the soy sauce, sherry, brown sugar, cornstarch, sriracha and ginger in a bowl. Set aside.
• Heat the peanut oil in a large skillet over medium-high heat. Add the onion and bell peppers and cook, stirring, for 2 to 3 minutes. Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously. Add the zucchini and stir it around, cooking it for 2 minutes more. Add the baby corn and broccoli and cook for a couple of minutes.
• While the veggies are still firm, pour in the sauce. Stir the veggies in the sauce and cook until the sauce is very thick, 1 to 2 minutes more. If it needs to be a little saucier, pour in 1/4 to 1/2 cup hot water and splash in a little more soy sauce.
• Serve the stir-fry over the noodles with a sprinkling of sesame seeds and some slice green onions.

EASY VEGAN STIR FRY SAUCE (WITH NOODLES) + VIDEO

Steps:

• For the Easy Stir Fry Sauce: Set out a clean pint jar. Add all the ingredients for the stir fry sauce to the jar.
• Screw the lid on tight and shake vigorously. Refrigerate for up to 5 days, or use immediately.
• For the Vegan Stir Fry Noodles: Set a large pot of water over high heat. Once boiling, cook the pasta according to the package instructions and drain.
• Meanwhile, set a large wok (cast iron skillet or sauté pan) over medium-high heat. Add the firmest vegetables first and stir fry for 2-3 minutes. (You may need to add 1 teaspoon oil, depending on what type of pan you use.) Then add the softer veggies and stir fry another 1-2 minutes.
• Stir in the sauce. Use the whole jar, or use only half if you do not plan to add pasta. Stir the vegetables into the sauce for 1-2 minutes until the sauce starts to thicken.
• Then stir in the drained noodles. Once well coated, turn off the heat and serve immediately.