Name: Stir-Fried Noodles with Veggies
Total time: 30 min
Ingredients: ⅓ cup reduced-sodium soy sauce; ⅓ cup low-sodium vegetable broth; ¼ cup date molasses or brown rice syrup; 2 teaspoons grated fresh ginger; 2 cloves garlic, minced; 2 teaspoons arrowroot powder or cornstarch; 8 oz. dried brown rice or whole wheat noodles; ½ cup thinly sliced yellow onion; 1½ cups fresh snow pea pods, trimmed; 1 cup 1-inch pieces asparagus; ½ cup thin, bite-size carrot strips; ½ cup chopped fresh chives; Freshly ground black pepper

Ready In: 30 minutes
Makes 9 cups
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With this easy vegan stir-fried noodle recipe, you can whip up a simple Chinese-style brown sauce, cook some rice noodles, and stir-fry a rainbow of fresh veggies for a fast and fabulous meal.

By Del Sroufe, Feb 13, 2018

Ingredients

Chinese Brown Sauce

⅓ cup reduced-sodium soy sauce
⅓ cup low-sodium vegetable broth
¼ cup date molasses or brown rice syrup
2 teaspoons grated fresh ginger
2 cloves garlic, minced
2 teaspoons arrowroot powder or cornstarch

Stir-Fry

8 oz. dried brown rice or whole wheat noodles
½ cup thinly sliced yellow onion
1½ cups fresh snow pea pods, trimmed
1 cup 1-inch pieces asparagus
½ cup thin, bite-size carrot strips
½ cup chopped fresh chives
Freshly ground black pepper

Instructions

Combine soy sauce, vegetable broth, brown rice syrup, ginger, garlic, and arrowroot in a medium saucepan; cook over medium heat until thickened, about 5 minutes.
Meanwhile, cook noodles according to package directions. Drain and keep warm.
Heat a large skillet over high heat. Add onion; cook and stir 4 minutes, adding water 1 to 2 tablespoons at a time, as needed to prevent sticking. Add pea pods, asparagus, and carrots; cook and stir 3 minutes. Add Chinese Brown Sauce; cook 2 minutes or until heated through, stirring occasionally. Add noodles and chives; toss to coat. Cook 1 minute more. Season with pepper.

tags:

Chinese

(11)

16 Comments

Comments (16)

(5 from 11 votes)

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Harry9 months ago

What is the protein content? I train hard I Krav Maga and weights. I need sufficient protein for muscle development.

Nicole Davis9 months ago

I am in the same boat as you. I’m realizing my protein intake is not high enough. Do you have a recommendation for a plant based protein powder?

Lynn9 months ago

Hi Harry if you need higher protein due to training just add tofu or temphe or even whole edamame beans, or any other bean you think would taste good. A sprinkle of raw sesame seeds or cashews or lightly toasted peanuts. If your regiment allows it. Even mushrooms would be another source of nutrition. Hope that helps.

Josie9 months ago

Thanks you Chef Del Sroufe. I have used this recipe since it first came out in the Fork of Knives cook book. And to add a suggestion. I use 1/4 cup of orange Marmalade instead of the date molasses and that gives me an orange sauce like the orange sauce often served in Chinese restaurants. I usually pour the orange sauce over steamed broccoli and noodles.

Josie Talbot9 months ago

My rating is 5 stars.

Debbie11 months ago

This was really good. Asparagus and carrots don’t agree with me, so I substituted them with red pepper and mushrooms as someone here commented. I also smashed 1/4 of the dates someone else commented, and it was great. It took me a bit to figure out that I could mash it in the saucepan with the other liquid ingredients. I’ll definitley add this to my cookbook meals.

Debbie11 months ago

Oops forgot to put 1/4 cup of dates after smashing them to measure into the cup, then continued to smash while cooking.

Mrs Pierce1 year ago

Is it possible to view nutrition facts??

Amanda Himes1 year ago

Delicious! I added a few button mushrooms and could have added even more.

Mark Atkins2 years ago

I thought this recipe looked familiar, and I was right. I’ve made it several times from the FOK Plant Based app – my go-to app for excellent WFPB recipes. Not only do I really like this simple-to-make dish my wife and daughter like it too (both non-WFPB eaters).

mavee1252 years ago

This Stir-Fried Noodles with Veggies is awesomely good! It definitely has rich-flavor. Glad I got to get my most favorite authentic low-sodium soy sauce in Karman Foods. Cravings solved!

Fran2 years ago

Delighted with this recipe! I find I add some red cabbage or mushroom or not, using rice- quinoa spaghetti. It’s become a weekly favorite.

Jessica L.2 years ago

Great easy and quick WFPB stir fry recipe. I make it with smashed dates instead of brown rice syrup. I’ve served it with noodles or rice. Family favorite!

Ella1 year ago

Thanks for the tip about using the smashed dates! This recipe looks delicious, but I don’t have rice syrup. Problem solved!

Cat2 years ago

It was delicious and so easy to make!

Lou2 years ago

I make this over and over except I often add peanuts and red pepper slices and mushrooms. The recipe was in an old FOK magazine that I gave away so I’m glad I found it on your site

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about the author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

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