Vegan stir fry wok noodles
I like to experiment with recipes especially vegan. A great Vegan lunch idea is Chinese vegan stir fry wok noodles to serve your guests on a short notice and make it look exotic as if you were a chef. It has been one of my favorite and fool proof recipes for some time. Its a great Vegan lunch complete with fresh green salad.
It takes a little time to chop the vegetables but the cooking itself can be done in under 20 minutes. Its also a good way to use up what you have in your fridge and store cupboard. You don’t need to have all the ingredients which calls for in an original Chinese Wok noodle recipe but I promise it will just taste as good. For example I had no soya sauce or bamboo shoots etc, but it really doesn’t matter. You can play with the ingredients.
Transitioning towards Vegan
As we are transitioning into a gluten free and vegan diet for the sake of my daughter because of her intolerance to both diary and wheat. We decided to make this for our lunch and to finish up the last package which was lurking in my pantry. We had enough left overs for the dinner that evening.
Watch the recipe Vegan Stir fry wok noodles.
Vegan lunch idea: Chinese stir fry wok noodles
Ingredients: ( Serves 3)
250 gm Wok noodles. ( I got it from the health food store don’t know which brand)
3 spring onions
3 Capsicum (medium size)
1 Onion
2 Celery sticks
2 Carrots (grated)
1 stick of ginger about 2 inches
1 Red chilly (hot to medium)
2-3 tablespoons of Sesame oil ( I used sunflower oil)
a pinch of asafoetida
1-2 tsp of Himalaya pink salt
Chilly sauce and pepper as per taste.
3- 4 tablespoons of water
Method:
Chop all the vegetables finely and set aside.
Heat up a wok or a pan.
Add the oil and when its hot add the asafoetida then the chopped chillies.
Add the remaining vegetables in the following order- onion, spring onions, capscium, carrot and celery.
Fry it shortly until well mixed and reduce the flame cover and cook for about 10 minutes. If the pan is closed well it doesn’t need water.
Add the wok noodles mix everything and add about 3 tablespoons of water, cover and cook for another 10 minutes.
It should be cooked now and then open and fry a little with the lid open. Add the seasoning- chilly sauce, pepper and salt.
Mix and fry for another couple of minutes.
Its ready to be served now.
You can serve this with a fresh green garden salad and vegan almond dressing.
Green garden salad
I used lettuce and Rucola greens from our summer garden
Wash and dry the leaves with a salad spinner.
Recipe for Vegan Almond Dressing
Ingredients:
3 tblsp Almondpuree ( I used Rapunzel Mandelmus)
1 tsp himalaya salt
1/2 tsp of Mascavado sugar
1 tsp of Balsamico vinegar
Pepper
Chopped chives
3 tblsp of olive oil
Mix all and serve.
Chop all the vegetables finely and set aside. Heat up a wok or a pan. Add the oil and when its hot add the asafoetida then the chopped chilies. Add the remaining vegetables in the following order- onion, spring onions, capsicum, carrot and celery. Fry it shortly until well mixed and reduce the flame cover and cook for about 10 minutes. If the pan is closed well it doesn’t need water. Add the wok noodles mix everything and add about 3 tablespoons of water, cover and cook for another 10 minutes. It should be cooked now and then open and fry a little with the lid open. Add the seasoning- chilly sauce, pepper and salt. Mix and fry for another couple of minutes. Its ready to be served now. You can serve this with a fresh green garden salad and vegan almond dressing.
Ingredients
Instructions
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1 comment
… very yummy