Vegan Mongolian Noodles

Vegan Mongolian Noodles is a meal that transforms the savory-sweet flavors of traditional Mongolian cuisine into a basic noodle stir-fry. This dish combines firm noodles, crispy vegetables, and a shiny sauce prepared with soy sauce, garlic &ginger, and a hint of sweetness. The sauce sticks to an individual noodle strand, making a hearty meal that is simple to prepare at home. This Vegan Mongolian Noodles dish is light and plant-based, unlike heavy takeout, and still indulgent, however. The recipe is personalizable and may include additional vegetables or tofu.

STATS

• Diet: Vegan, can be gluten-free with rice noodles or tamari
• Course: Main dish
• Cuisine: Asian-inspired, Mongolian-style
• Prep time: 15 minutes
• Cooking time: 15 minutes
• Total time: 30 minutes
• Serving size: 1 ½ cups
• Yield: 4 servings
• Difficulty: Easy
• Cooking method: Stir-fry

EQUIPMENT

• Large pot (for noodles)
• Non-stick skillet or wok
• Cutting board
• Sharp knife
• Small whisk or spoon (for sauce)
• Tongs or a spatula

INGREDIENTS

• Ten ounces of gluten-free rice noodles, udon, or lo mein
• One tablespoon of vegetable oil
• 1 little onion, cut thinly
• One sliced medium red bell pepper
• A single cup of florets of broccoli
• Julienned carrots and two
• Three minced garlic cloves
• One tablespoon of freshly grated ginger
• Half a cup of low-sodium tamari or soy sauce
• Three tablespoons of maple syrup or brown sugar
• 3 tablespoons of water and two teaspoons of cornstarch (slurry)
• Half a cup of water or vegetable broth
• One teaspoon of sesame oil
• Two chopped green onions
• One spoonful of sesame seeds
• To taste, add salt and pepper as needed.

INGREDIENT NOTES

Noodles:

• The thick noodles used, like udon or lo mein, are good since they retain the sauce well. To keep it gluten-free, use rice noodles. Fry them to only a tender state to maintain their firmness during the stir-frying.

Broccoli and carrots:

• They bring color and texture. Broccoli is mildly earthy with a slight sweetness provided by the carrots.

Garlic and ginger:

• Aroma and depth are necessary in fresh ginger and garlic. Use them generously.

Soy sauce:

• Soy sauce is the sauce’s base. Use low-sodium to balance flavours; tamari is the best option when needing gluten-free.

Brown sugar/maple syrup:

• The two bring sweetness to counter the salty soy sauce. Maple syrup would be a good source of natural sweetness and a glossy finish, and then the brown sugar offers a richer glaze.

Cornstarch slurry:

• This thickener is the perfect coating for the noodles and makes the sauce silky.

Vegetable broth:

• Water is fine; broth is good, and it enriches the flavor.

Sesame oil:

• A splash of sesame oil delivers a nutty aroma and classic Asian flavor. Use a little, it’s potent.

Green onions & sesame seeds :

• Sprinkle on top for garnish, crunch, and a fresh finish.

DIRECTIONS

1. Follow the instructions on the package to cook the noodles. After draining, set it aside.
2. Combine the cornstarch slurry, vegetable broth, brown sugar, and the soy sauce in a small bowl. Put aside.
3. In a large skillet or wok, heat the vegetable oil over a moderately high heat.
4. Add the onion, ginger, and garlic. Stir-fry till aromatic, about 1 minute.
5. Add carrots, broccoli, & bell pepper. Cook till crisp yet tender, 3 to 4 minutes.
6. Add the sauce mixture. Stir well while the veggies are coated and thickened.
7. Toss everything together till coated, then add the cooked noodles.
8. Pour in some sesame oil and stir once more.
9. Take off the heat and sprinkle the sesame seeds and green onions on top.
10. Warm up and savor.

TIPS

• Do not overcook the noodles. They will be done steaming after you put them in the sauce.
• Prepare the sauce in advance & it will be ready to pour over noodles immediately.
• Those who are heat lovers can sprinkle with red pepper flakes or sriracha.
• Reheat leftover noodles best in a skillet with a splash of broth.

STORAGE INFORMATION

Refrigerate:

• Keep for at least three days in a closed container. For optimal taste, reheat over the burner.

Freezer:

• Not advised. Once thawed, the noodles lose their texture.

FAQs

Can I use other vegetables?

• Yes, snow peas, mushrooms, or baby corn are good.

Is this dish spicy?

• No. It is subtle; however, you can use chili paste to make it hot.

Can I make it gluten free?

• Yes. Use tamari instead of soy sauce and rice noodles instead of wheat noodles.

What other protein is a good match?

• Tofu or chickpeas are also great additions that are crispy.

Can I meal prep this recipe?

• Yes. Prepare the noodles and sauce separately & then add them together at the time of the meal.

NUTRITIONAL INFORMATION

Calories: 310
Protein: 10 g
Carbohydrates: 54 g
Fiber: 5 g
Fat: 8 g
Vitamin A: 60% DV
Vitamin C: 70% DV
Calcium: 6% DV
Iron: 15% DV