Vegan Crispy Noodles

Transform your weeknight dinner with these irresistible Vegan Crispy Noodles—a delightful fusion of golden, pan-fried rice noodles and vibrant stir-fried vegetables, all coated in a savory-sweet soy-based sauce. This plant-based recipe combines the perfect balance of textures and flavors, from the satisfying crunch of the noodles to the tender-crisp julienned carrots, bell peppers, and broccoli florets. Enhanced with the warm notes of garlic and ginger and finished with a sprinkle of sesame seeds and green onions, this dish offers a restaurant-quality experience in just 35 minutes. Simple ingredients, bold flavors, and a crispy twist on the classic noodle stir-fry make this recipe a must-try for anyone craving a quick and wholesome vegan meal.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 grams Rice noodles
• 4 tablespoons Vegetable oil
• 1 medium Carrot, julienned
• 1 medium Bell pepper, thinly sliced
• 150 grams Broccoli florets
• 2 stalks Green onions, thinly sliced
• 3 tablespoons Soy sauce
• 1 tablespoon Maple syrup
• 1 tablespoon Rice vinegar
• 2 cloves Garlic cloves, minced
• 1 teaspoon Ginger, minced
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 1 tablespoon Sesame seeds

Directions

Step 1

Prepare the rice noodles according to the package instructions. Drain and set aside.

Step 2

In a small bowl, mix together soy sauce, maple syrup, rice vinegar, minced garlic, and minced ginger. In a separate small bowl, dissolve cornstarch in water.

Step 3

Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Add the prepared noodles, spreading them out evenly. Cook without stirring for about 4-5 minutes until the bottom is crispy and golden brown, then flip to crisp the other side. Remove the noodles from the skillet and set aside.

Step 4

In the same skillet, add the remaining 2 tablespoons of vegetable oil. Add the julienned carrot, thinly sliced bell pepper, and broccoli florets. Stir-fry the vegetables for 3-4 minutes until they are tender-crisp.

Step 5

Add the sauce mixture to the vegetables, stirring to coat. Cook for 1 minute to heat through.

Step 6

Pour the cornstarch mixture into the skillet, stirring constantly until the sauce thickens and coats the vegetables.

Step 7

Return the crispy noodles to the skillet, toss briefly to combine and heat through.

Step 8

Garnish with sliced green onions and sesame seeds before serving.

Step 9

Serve hot and enjoy your Vegan Crispy Noodles!

Nutrition Facts

Serving size	(749.1g)

Amount per serving	% Daily Value*
Calories	939.8

Total Fat 58.4g	0%
Saturated Fat 8.4g	0%
Polyunsaturated Fat 35.8g
Cholesterol 0mg	0%
Sodium 2331.2mg	0%
Total Carbohydrate 96.7g	0%
Dietary Fiber 12.2g	0%
Total Sugars 24.0g
Protein 17.6g	0%

Vitamin D 0IU	0%
Calcium 164.0mg	0%
Iron 3.9mg	0%
Potassium 766.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.5%

Protein: 7.2%

Carbs: 39.4%