Feb 2, 2017

Quick and easy vegan noodle stir-fry


One night after yoga and swimming, I was hungry like a wolf! Fortunately I had one pack of my favorite wok noodles at home and dinner was served. Stir-fries are so easy to make. Just throw the noodles into the boiling water, remove the heat and let them soak for a while. Then chop and cook some veggies, drain the noodles, throw it all together, drizzle with soy sauce and sriracha and hello heaven! I'm a total noodle freak. I could eat dishes like that all the time. OK, I'm a total food freak. I could eat food all the time. 


If you also have some onions and carrots at home (I always have) then you are only few steps away from this bowl of deliciousness. And finally I discovered a sriracha sauce in Estonia that doesn't contain MSG. I have a feeling I'll be eating this meal many times a week. And if you're not into gluten, just use rice noodles. Decorate with some fresh cilantro or parsley and you're good to go!


Preparation time: 15 - 20 minutes

Serves: 3 - 4 people

  • 8 - 9 oz / 250 g regular wok noodles or rice noodles
  • 2 onions
  • 1 large carrot (1 ½ cup / 170 g)
  • 1 Tbsp chopped ginger or some ginger powder
  • 2 - 3 Tbsp oil
  • 3 garlic cloves
  • ½ tsp salt
  • 2 - 3 Tbsp soy sauce or more

+ some sriracha for serving

Directions:

Bring water to a boil. Add noodles, remove the heat and let the noodles soak for a couple of minutes. Drain, rinse with cold water and cut the noodles a bit smaller. That way they will mix better with other ingredients. You can use a big knife or scissors. I cut the noodles in the same colander where I drained them. 

Peel the onions, cut them into two and slice. Peel the carrot and cut it into strips. Peel the ginger and chop it into tiny pieces. Heat up a pan and pour some oil in it. Add sliced onions and cook for a couple of minutes. Add carrot strips and chopped ginger. Cook for a couple of minutes. Add chopped garlic and salt. Cook for a minute. Add noodles and soy sauce. Stir and cook for a minute or two. Taste and add more soy sauce if needed. Serve with sriracha and fresh cilantro or parsley, if you want. 

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