Fast & Funky Noodles

This lovely recipe lends itself to lots of variations. If you haven’t tried fresh soya beans (edamame), go for it. They’re now widely available in large supermarkets as well as health food shops. They are a beautiful green colour and taste delicious as well as being full of protein, fibre, iron – and are also cholesterol-lowering!

Noodles: buy a pack of egg-free ready-cooked noodles OR cook some up while you’re assembling the other ingredients.
Gluten-free option? Rice noodles or GF spaghetti + tamari soya sauce, which is wheat/gluten-free.

Gluten free
Wheat free
Reduced sugar, diabetic friendly
Quick meal

Click on a star to rate this recipe! You must log in first.

Average rating 4 / 5. Vote count: 1

No votes so far! Be the first to rate this recipe.

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

Total time

5-15 minutes

Cuisine

Japanese

Meal

  • mains
  • lunches
  • sides-light-meals-and-salads

Servings

1-2

Ingredients

  • 1-2 packs ready-to-wok noodles, eg rice, udon OR 1 pack Blue Dragon dried wholemeal noodles
  • 1-2 tbsp oil (not olive)
  • 1 pack beansprouts
  • 2 large carrots, grated
  • Bunch chopped parsley
  • 1-2cm/½-1 inch cube fresh ginger, grated OR ginger paste from a jar
  • 3 cloves garlic, peeled and chopped OR garlic puree
  • Soya sauce (preferably shoyu, GF tamari or aminos to taste)
  • Mixed seeds: ½ cup, any combination: sunflower/pumpkin/sesame
  • Fresh or dried chilli – if using fresh, de-seed and chop finely

Options – add as many of these as you like!

  • A squeeze of lime or lemon
  • Cashew nuts instead of seeds
  • Tofu pieces – marinated, smoked or any firm tofu of your choice
  • Fresh soya (edamame) beans, lightly steamed OR peas
  • A tablespooon or two of Hoisin sauce (check to ensure vegan) OR 1 tsp Chinese Five Spice powder

Instructions

  1. If boiling up dried noodles, boil a kettle and do so now, timing them by the packet instructions. If using the straight to wok variety, open the packet.
  2. Heat a wok or large frying pan and add the oil. Lightly stir-fry the beansprouts and grated carrots. Add the cooked noodles, parsley, ginger and garlic and stir round a bit.
  3. Steam or microwave the fresh soya beans or peas if using. Add these to the mixture.
  4. Add the soya sauce/aminos and mixed seeds/cashews.
  5. Mix in all the ingredients – including any options – and toss thoroughly. Season with salt and black pepper to taste. Serve immediately.

Optional extras / notes

Time depends on whether all ready-made ingredients are used or not

998998

Did you know that the Vegan Recipe Club is run by Viva!, and that we are a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Donate