10 minute Chinese veggie noodles
One of the things I love most about this recipe is that you can also mix it up using different ingredients every time you make it. So it totally lends itself to using leftovers. For example you could add broccoli, courgettes, peppers or even sweetcorn to it. I am trying to stay away from food that's too spicy but you can also add scriracha or chilli sauce if you fancy.
Let me know in the comments which ingredients you used.
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This recipe literally only takes 10 minute to prepare! It's one of my staples if I feel lazy or under time pressure.
You can also add your preferred veggies like broccoli or bean sprouts.
The whole recipe was so quick to make, even filming only took me just over an hour, which is unusual.
Tuck in! You can use all different kind of noodles, like soba, rice of wheat noodles.
CHINESE VEGGIE NOODLES INGREDIENTS
- 2 carrots
- 1/2 onion
- 2 medium sized carrots
- 150g of firm tofu
- 100g mushrooms
- Sesame oil
- 100g peas
- Baby sweetcorn
- Juice of 1/2 lime
- 3 heaped tbsp smooth peanut butter
- 3 - 4 tbsp of soy sauce (to taste)
- 1 tsp garlic paste
- Cooked instant wheat noodles
- Spring onions
Peel the carrots and then slice finely.
Finely chop 1/2 onion, chop up 100g of mushrooms and cube 150g of tofu and
Sauté in the onion, mushroom and tofu in sesame oil until the onion has softened.
Then add the sliced carrots, 100g of frozen peas and some baby sweetcorn, the juice of 1/2 lime, 3 heaped tbsp of peanut butter, 3-4 tbsp of unsweetened soy sauce (to taste) and 1 tsp of minced garlic.
Cook for a few of minutes on high heat.
In the meantime cook instant noodles (I used wheat noodles but you can also use rice noodles if you are gluten-free)
Stir in the cooked instant wheat (or rice) noodles and garnish with chopped spring onions.
And if you like recipes that take minimum effort also try my easy quinoa bake with tahini sauce.