Quick Vegan Mie Noodle Stir-Fry
This vegan mie noodle stir-fry with crisp vegetables, savory sauce, and edamame is the perfect quick dinner—ready in just 20 minutes.
Ingredients
For the stir-fry
- 1 head broccoli
- 1 red pepper
- 2 bok choy
- 1 carrot
- 2 green onions
- 4.5 oz (125 g) mie noodles
- ¾ cup (120 g) edamame (frozen)
- Peanuts or sesame seeds (optional, for topping)
For the sauce
- 2 tbsp tomato paste
- 3 tbsp soy sauce or tamari
- 2 tbsp vegan Worcestershire sauce (or vegan fish sauce)
- 2 tbsp mirin
- 1 tsp rice vinegar
- 2 tsp coconut sugar
- 1 garlic clove
- 1 tsp grated ginger
- 2 tsp toasted sesame oil (optional)
Instructions
Prep:
- Cut broccoli into florets. Slice bell pepper and carrot into thin strips. Slice bok choy stems, halve leaves. Slice green onions into rings
- Cook mie noodles according to package instructions.
- Pour hot water over edamame or let them thaw.
Make the sauce:
- Finely grate or chop garlic and ginger. Mix with all remaining sauce ingredients.
Cook:
- Sauté broccoli for 2 minutes.
- Add white parts of green onions, bok choy stems, carrot, and bell pepper and cook 2 minutes.
- Add bok choy leaves, cook 1 minute.
- Push veggies aside, pour sauce into the pan. Once bubbling, mix everything together.
- Add noodles and edamame, toss well.
- Cook for another minute and serve immediately.
- Top with green onions, sesame seeds, or peanuts and serve immediately.