#plantbasednoodles

I love noodles soy much 🍲❤

sweet & sour stir-fry noodles.

These vegan garlic noodles are very simple to make and taste great. They only take 15 minutes to make. Great for a filling dinner during the week!

Ingredients: 200g vegan noodles. 4 cloves garlic, minced. 2 tbsp soy sauce. 1 tbsp maple syrup. 1 tbsp sesame oil. 1 tbsp olive oil. 1/4 cup chopped green onions. 1/4 cup chopped cilantro. 1/4 tsp red pepper flakes optional. Salt to taste.

Instructions: Follow the directions on the package to cook the noodles. Remove the water and set it aside. Put olive oil in a pan and heat it over medium-low heat. Add the minced garlic and cook for about one to two minutes, until the garlic smells good. Put cooked noodles in the pan with soy sauce, maple syrup, sesame oil, and red pepper flakes, if you want to use them. Mix everything together, and cook for another two to three minutes, stirring often. Now take it off the heat and add some chopped green onions and cilantro on top. Add salt to your liking. Enjoy while hot!

Prep Time: 5 minutes

Cook Time: 10 minutes

This vegan version of Singapore noodles features rice vermicelli noodles stir-fried with a colorful array of vegetables and pan-fried tofu, all seasoned with a savory blend of soy sauce and curry powder. It's a flavorful and satisfying dish that's perfect for a quick weeknight dinner.

Ingredients: 200g rice vermicelli noodles. 200g firm tofu, pressed and cut into cubes. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon curry powder. 1 tablespoon vegetable oil. 1 onion, thinly sliced. 2 cloves garlic, minced. 1 red bell pepper, thinly sliced. 1 carrot, julienned. 1 cup bean sprouts. 3 spring onions, chopped. Salt and pepper to taste.

Instructions: Cook rice vermicelli noodles according to package instructions. Drain and set aside. In a bowl, combine soy sauce, sesame oil, and curry powder. Add tofu cubes and toss to coat. Heat vegetable oil in a large pan over medium heat. Add marinated tofu cubes and cook until golden brown on all sides. Remove from pan and set aside. In the same pan, add a bit more oil if needed. Saut onion and garlic until fragrant. Add red bell pepper, carrot, and bean sprouts. Cook until vegetables are tender yet still crisp. Add cooked noodles and spring onions to the pan. Toss everything together until well combined. Season with salt and pepper to taste. Finally, add the pan-fried tofu back to the pan and gently toss with the noodles and vegetables. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes