Vegan Noodle Stir Fry (GF)

I’ve been so into Asian food lately, especially Korean food and I’m always trying and creating new Asian-style recipes like this one. I know it’s not a traditional recipe, but I used some typical Asian ingredients like sesame oil, sesame seeds, noodles and tamari and it tasted amazing, it’s my new obsession! I made it at least 3 times last week, one of them using brown rice instead of the noodles. This stir fry is perfect if you want to make a healthy, quick and easy dinner recipe. If you make it, don’t forget to leave a comment, you’ll make us so happy. ?

Tips:

• We used gluten-free noodles made with brown rice and millet flour, but feel free to use any other type of gluten-free pasta.
• Sesame oil is perfect to make Asian recipes, but any other oil will work.
• Feel free to use other veggies or your favorite sweetener, this recipe always works!
• If you can’t eat gluten, don’t use soy sauce because is made with wheat, use tamari instead.
• If you want to make an oil-free version of this recipe, just steam or blanch the veggies.

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Vegan Noodle Stir Fry (GF)

• Author: Simple Vegan Blog
• Prep Time: 10 mins
• Cook Time: 15 mins
• Total Time: 25 minutes
• Yield: 2
• Category: Gluten Free, Entrées, Sides & Main Dishes
• Cuisine: Vegan, Asian-Inspired

This vegan noodle stir fry is perfect if you want to make a healthy, quick and easy dinner recipe. Besides, is also gluten-free and tastes so good!

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Ingredients

• 6 oz gluten-free noodles (175 g)
• 2 tbsp sesame oil
• 2 cloves of garlic, minced
• 1/8 – 1/4 tsp cayenne powder
• 1/2 julienned onion
• 1 julienned carrot
• 1 Italian green pepper or 1/2 green bell pepper, julienned
• 1 1/2 cups julienned red cabbage (120 g)
• 2 tbsp tamari or soy sauce
• 2 tsp coconut sugar
• Sesame seeds (optional)

Instructions

1. Cook the pasta according to package directions.
2. Heat the oil in a wok or a frying pan and sauté the garlic and the cayenne powder for about 1 to 2 minutes over medium-high heat.
3. Add the veggies and sauté for about 5 minutes. Don’t overcook the veggies, they should be “al dente”.
4. Add the pasta (drained), the tamari and the sugar, stir and cook for 1 to 2 minutes more.
5. Serve with some sesame seeds on top.

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