Fried Noodles with Leftover Veggies
This noodles are the perfect way of using leftover vegetables. They can be made with most kind of noodles - rice, mung bean, wheat or even soba noodles for some earthy flavours. All you need to do is prepare your mise en place and stir-fry everything, and in just a few minutes you have an amazing meal. It makes a great lunch the next day.
Servings 2 servings
Ingredients
- 200 g noodles of any kind
- 200 g leftover vegetables roughly julienned onion, carrot, zucchini, cabbage etc
- 100 g frozen veggies broccoli, hericot verts if available optional
- 100 g vegan mince or strips of tofu firm, smoked, five-spice
- 1-2 tbsp aromatics garlic, ginger, green onion
Sauce Ingredients
- 4 tbsp soy sauce
- 1 tbsp vinegar
- 1 tsp agave syrup or sugar
- 3 tbsp water
- 1 tsp corn or potato starch
- 1 tbsp fermented soy bean sauce optional
- 1 tbsp chili oil optional
- 1 tsp salt or MSG
Instructions
- Boil or soak the noodles according to the instructions.
- Prepare your sauce by mixing all the sauce ingredients in a bowl.
- Heat some oil in the wok on high heat and stir-fry the vegan mince/tofu.
- Add julienned vegetables along with the frozen ones and keep on stir-frying.
- Finally, add the aromatics and stir-fry for another minute.
- Then add the noodles and the sauce and mix everything together (preferably with a pair of chopsticks).
- Garnish the dish with green onion, coriander, sesame seeds, more chilli oil if avaiable.
- Enjoy you meal!