08.11.2020|Savoury

10-Minute Asia Noodle Pan

Vegan fried noodles like from the Asian snack around the corner? No problem. Quickly made and perfect for lazy people!

You don't need super fancy ingredients either. The special ingredients in this recipe are just Mie noodles, soy sauce sprouts from a jar (or fresh). The rest you probably already have at home.

Otherwise, you need a lot of appetite for fried noodles and only little time to prepare them. In fact, I don't want to write too much, after all, you probably chose this recipe to prepare a quick meal.

So let's get going! Have fun recooking! Oh yes, and I still have to get rid of the obligatory sentence: Feel free to visit me on Instagram or Pinterest or write me a comment or leave me a rating. I would be very happy!

10-Minute Asia Noodle Pan
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Savoury

Fancy fried noodles like from the Asian snack around the corner, but in a vegan version? No problem! It goes super fast and is absolutely delicious, I promise. You can get all the ingredients in almost every supermarket in the Asia department. So, set the timer to 10 minutes and off you go!

Duration 10 minutes
Ingredients for 3 portions
For the pan:
  • 3 packets of mie noodles (180g)
  • 1 jar of wok seedlings (drained weight 180g)¹
  • 1 tablespoon of oil (here: olive oil)
  • 2 spring onions
  • 10g ginger
  • 1 garlic clove
  • 1 large carrot (here: 200g)
  • 200g Naturtofu
  • 2 tablespoons of oil (here: peanut oil)
For the sauce:
  • 1 teaspoon (corn) starch
  • 70ml soy sauce
  • 50ml hot water
  • 1 tablespoon peanut butter
Preparation
  1. soak mie noodles in hot water for 5 minutes and drain
  2. heat (peanut) oil in a pan to fry the natural tofu until crispy, deglaze with 20ml soy sauce, set aside
  3. cut the white part of the spring onions into small pieces, put the green part aside in a bowl
  4. chop garlic and ginger finely
  5. cut carrot into narrow sticks²
  6. cut the natural tofu into cubes
  7. heat the oil in a pan and fry the white part of the onions, garlic and ginger for 2-3 minutes
  8. add carrots and sprouts, fry briefly
  9. mix the sauce ingredients in a cup or bowl and pour into the pan
  10. add the noodles and stir, fry for another 2-3 minutes
  11. top with the green part of the spring onions and crispy tofu, done
Remarks
¹ Consists of 50% mung bean seedlings and 50% soybean seedlings. Alternatively use fresh sprouts or seedlings.
² Or put them through a spiral slicer if you have one and then cut them into short carrot sticks.
Nutritional values for 1 portion
Calories
466 kcal
Fat
12,8g
Carbs
61,5g
Protein
22,9g
Tags:
vegan plantbased easy quick lunch dinner 10 minutes Noodles asian mie noodles asia
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