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–+ servings

Vegan Chilli Garlic Stir Fry Noodles

A quick and easy meal idea for busy days. This vegan chilli garlic stir fry noodles is packed with plant-based protein, fibre and vegetables.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Asian
Servings 3
Calories 555 kcal

Ingredients
 
 

For the sauce

  • 1 tbsp East End Cane Demerara sugar
  • 3 tbsp dark soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp smooth peanut butter*
  • 1 tbsp Sriracha
  • 120ml hot water

For the noodles

  • 1 tbsp sesame oil
  • 3 spring onions chopped
  • 1 tbsp chopped ginger
  • 3 garlic cloves crushed
  • 1 red pepper sliced
  • 200g plant-based mince
  • 300g straight to wok noodles** I used protein noodles
  • 200g Tenderstem broccoli

For the garnish

  • Sesame seeds
  • Fresh coriander
  • Chilli flakes

Instructions
 

  • Heat 1 tbsp sesame oil in a large pan or wok. Add the spring onions, garlic, ginger and red peppers. Cook on medium heat for 5minutes.
  • Add the plant-based mince and cook for another 5 minutes.
  • Mix the sauce ingredients in a jar, then pour into the pan. Add the noodles and mix until everything is evenly coated. Continue cooking for another 3-5 minutes until the noodles are heated through.
  • Take off the heat and add the Tenderstem broccoli. Serve immediately with a sprinkle of sesame seeds, chopped spring onions and fresh coriander.

Notes

* You can use tahini instead to make the recipe nut-free. Or you can omit completely. 
** Any straight to wok noodles will work, but I prefer using Udon or protein noodles. 

Nutrition

Calories: 555kcalCarbohydrates: 86gProtein: 31gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 2556mgPotassium: 180mgFiber: 10gSugar: 17gVitamin A: 1446IUVitamin C: 89mgCalcium: 87mgIron: 2mg
Keyword main meals, meat-free, noodles, plant-based, plant-based recipes, vegan recipes, vegetarian
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