Stir fried vegan noodles by Yuliya Mihyalova
The beauty of a stir fry recipe is that it lets you use any ingredients you have left in your fridge, especially the ones sitting in your fridge for too long. For some protein, I’ve used tofu in this recipe, but you can always substitute for any other vegan protein of your choice.
Prep time: 15 minutes
Cooking time: 10-15 minutes
Total time: 30 minutes
250 grams noodles of your choice
200 grams tofu
1 tsp cornstarch + pinch of salt and pepper
Vegetables of your choice. I used mushrooms, carrots, green bell peppers and red bell peppers
2 heads of yellow onion
For the sauce
4 tbsp soy sauce
1,5 tbsp rice vinegar
3 tbsp agave or maple syrup
3 cloves of garlic (crushed)
Optional, but I highly recommend: 1/2 tsp toasted sesame oil + 1 tsp chili oil
Prep the noodles according to the package instructions. Most cases, they should be covered with boiling water for 4-5 minutes or boiled for the same amount of time.
Next, prepare the tofu.
Tofu is usually sold in a package with some brine and needs to be well drained. I like to put it on a cutting board, lined with kitchen paper or a clean towel, put additional paper on top and put some weight on it for 15-20 minutes. That will squeeze out the additional water in the tofu.
With a sharp knife, cut the tofu into small cubes, transfer it into a bowl. Add the cornstarch, salt and pepper and make sure the tofu is well-coated. This will create a thin crispy skin on the tofu.
Next, cook the tofu first. Heat a big flat pan on the stove top on medium heat (make sure you use a non-stick pan) and put 2-3 tbsp of oil.
Add the tofu and do not disturb it or mix it too much at this point, as it is fragile and tends to break apart. Give it a gentle toss every 2-3 minutes, until all pieces are lightly golden.
Remove the tofu and place it on kitchen paper to absorb any oil.
For the sauce, mash the garlic finely and mix it with the other sauce ingredients in a small bowl.
Now, bring it all together. Put a bit of olive oil in the heated pan (preferably wok or another deep pan) and add the veggies. Do not let them overcook - the stir fry is best with crisp and undercooked veggies. If you add mushrooms, you can add them first, as they need a bit more time. Cook them for 2-3 minutes and then add the rest of the veggies and cook for 3-4 more minutes.
When the veggies are done add the noodles and tofu, and pour the sauce over them.
Mix well and make sure everything is well coated.
Let it sit for 1-2 extra minutes, so everything can warm up and pull it off the stove.
Serve warm and decorate with some sesame seeds.