Vegan Veggie Stir-Fried Noodles Recipe

This wholesome and satisfying vegetable stir fry is a hearty and satisfying meal option for your recipe rotation. It’s loaded with various colorful vegetables, providing a wide range of essential vitamins, minerals, and antioxidants. The recipe is low in calories, plant-powered, customizable, quick, easy, budget-friendly, and family-friendly.

Instructions

Prepare the mushrooms by placing the dried mushrooms in a pot of water and bringing it to a boil. Once boiling, turn off the heat and allow them to soak for 20 minutes. Remove and squeeze gently. Set aside.
Cook and drain the spaghetti.
Slice the celery sticks and leaves into julienne strips. Peel and slice the carrots and bell peppers. Slice the onions and blond mushrooms. Set aside.
Peel and finely chop the garlic.
Remove tofu from packaging, press gently to remove liquid, and cut into even blocks.
Crush or chop the peanuts roughly and toast them in a lightly oiled pan until golden. Season with salt and set aside.
Heat sunflower oil in a large non-stick pan. Shallow-fry the tofu cubes, tossing them to cook evenly. Move them to one side and add ginger, spices, and bay leaves. Cook for about 30 seconds.
Add chopped garlic and sliced mushrooms. Then add peppers, carrots, and celery. Toss for a few minutes and add blond mushrooms, sliced onions, and peas.
Add cooked pasta, pour in soy sauce, and add brown sugar.
Season with pepper and top with peanuts and fresh coriander leaves.

Ingredients