Description
A delightful vegan twist on traditional Cantonese noodles, packed with flavors from garlic, ginger, and fresh vegetables.
Ingredients
- Cantonese noodles
- Shiitake mushrooms (or button/portobello)
- Fresh garlic, minced
- Fresh ginger, minced
- Bell peppers, sliced
- Broccoli florets
- Carrots, sliced
- Soy sauce
- Sesame oil
- Scallions, chopped
Instructions
- Prep your ingredients: Slice mushrooms and vegetables into bite-sized pieces and mince garlic and ginger.
- Cook the noodles: Boil water, add noodles, and cook per package instructions (about 3-5 minutes). Drain and rinse with cold water.
- Heat skillet: Add a tablespoon of sesame oil to a large skillet over medium-high heat.
- Sauté aromatics: Add garlic and ginger, stirring for 30 seconds until fragrant.
- Add mushrooms: Cook mushrooms until slightly browned, then add other vegetables and cook for 3-4 minutes.
- Mix in noodles: Add cooked noodles and soy sauce, tossing to coat.
- Finish with scallions: Remove from heat, fold in scallions, and serve hot.
Notes
Adjust seasonings to taste and feel free to substitute vegetables based on availability.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Vegan, Canton Noodles, Plant-based, Asian cuisine, Quick Meal