Stir-Fried Noodles with Mushrooms Recipe
A vegan stir-fried noodles with mushrooms recipe featuring earthy mushrooms, crisp vegetables, plant-based protein, and savory umami sauce for fast, satisfying meals.
Ingredients
- 8 oz rice noodles or wheat noodles
- 2 cups plant-based protein tofu, tempeh, or vegan shrimp
- 2 cups mushrooms sliced (shiitake, button, or cremini)
- 1 cup broccoli florets
- 1 cup bell peppers sliced
- 1 cup carrots julienned
- 2 garlic cloves minced
- 1 tsp grated ginger
- 2 tbsp soy sauce or tamari
- 1 tbsp sesame oil
- 2 tbsp chopped green onions for garnish
- 1 tsp sesame seeds optional, for garnish
Instructions
- Cook noodles according to package instructions; drain and set aside.
- Heat sesame oil in wok over medium-high heat.
- Add garlic and ginger; sauté 1 minute until fragrant.
- Add mushrooms, broccoli, bell peppers, and carrots; stir-fry 3–4 minutes until crisp-tender.
- Add plant-based protein and noodles; toss with soy sauce until evenly coated.
- Cook 2–3 minutes until heated through and flavors meld.
- Garnish with green onions and sesame seeds before serving.
Notes
Nutritional Values (per serving)
- Calories: 345
- Total Fat: 12g
- Saturated Fat: 1.5g
- Carbohydrates: 54g
- Fiber: 7g
- Protein: 18g
Vitamins & Minerals (per serving, approx.)
- Iron: 18%
- Calcium: 12%
- Vitamin A: 25%
- Vitamin C: 30%
- Magnesium: 15%
Tips to Enhance Flavor
- Press tofu for 15 minutes before cooking to remove excess moisture.
- Add a splash of rice vinegar for tangy brightness.
- Toss in chili flakes or crushed peanuts for extra heat and crunch.