Wonton Noodle Vegan Stir Fry Recipes

WONTON NOODLE VEGAN STIR-FRY

Wonton Noodle Vegan Stir-Fry image

Low-calorie, low-carb, and virtually fat free; this spicy vegan stir-fry features tofu and portobello mushrooms.

Provided by Dionysus77

Categories Soy/Tofu

Time 15m

Yield 1-2 serving(s)

Number Of Ingredients 9

Ingredients

3 ounces fresh Asian noodles (pancit, wonton, etc.)
1 large portobello mushroom, sliced
1 cup cabbage, shredded
1 cup bean sprouts
1/2 medium onion, sliced
1 stalk bok choy, chopped
6 ounces firm tofu, cut into 1/2 inch cubes (about 12-16)
5 tablespoons maggi seasoning, substitute 3 tablespoons soy sauce and 2 tablespoons of sugar
1 tablespoon red pepper flakes

Steps:

Heat a large skillet or wok over medium-high heat, oil is optional.
Follow the preparation instructions for the style and brand of wonton noodles you choose to use, typically fresh noodles are boiled in plain unseasoned water for approximately 30-45 seconds. It is important that the noodles are not overcooked, but reamain "al dente" since they will continue to cook in the sauce and absorb the broth at Step 5.
Add the vegetables to a large heated skillet or wok and stir-fry for approximately 3-4 minutes or until the vegetables have released their moisture and softened.
Add tofu, chili and seasoning, continue to stir-fry for 2-3 minutes.
Add pre-cooked wonton noodles, continue to stir-fry for approximately 1-2 minutes.
Let stand for approximately 3-5 minutes, can be served warm or chilled, it's delicious either hot or cold!

Nutrition Facts : Calories 213.5, Fat 8.4, SaturatedFat 1.8, Sodium 53.3, Carbohydrate 22.3, Fiber 7.9, Sugar 11.1, Protein 20.1

VEGAN STIR-FRY

Vegan Stir-Fry image

This is a quick and easy vegetable stir-fry, perfect to use up whatever fresh vegetables you have in your fridge. I used purple cauliflower because it looks so pretty but regular cauliflower works as well of course.

Provided by Rita

Categories Main Dishes Stir-Fry

Time 40m

Yield 4

Number Of Ingredients 14

Ingredients

2 tablespoons canola oil
1 small onion, diced
1 clove garlic, minced
½ cup sliced carrots
½ cup purple cauliflower, chopped
½ cup chopped fresh broccoli florets
½ cup sliced fresh mushrooms
4 tablespoons soy sauce
¾ cup water
1 cup cherry tomatoes, halved
salt and freshly ground black pepper to taste
1 tablespoon fresh basil, chopped, or to taste
2 cups cooked rice
1 teaspoon toasted sesame seeds

Steps:

Heat oil a large skillet over medium heat and cook onion until soft and translucent, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add veggies in the following order with approximately 2 minutes of sauteing between each addition: carrots, cauliflower, broccoli, and mushrooms last. Pour in soy sauce and mix until all vegetables are well coated with sauce. Cook for 2 minutes.
Pour in water and add tomatoes, salt, and pepper. Bring to a boil, reduce heat, and bring to a simmer. Cook until all vegetables are fork-tender, but not too soft, 3 to 5 minutes. Add basil towards the end.
Serve warm on a bed of rice sprinkled with sesame seeds.

Nutrition Facts : Calories 210 calories, Carbohydrate 30.7 g, Fat 7.9 g, Fiber 2.5 g, Protein 4.9 g, SaturatedFat 0.7 g, Sodium 928 mg, Sugar 2.6 g

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