If your like me you may have a few vegan friends. You know the ones that you feel like it’s hard to cook for. I am hear to tell you it’s not at all hard to cook vegan food. I have friend that was vegan for a few years due to diet issues (doctor sanctioned). She shared with me a recipe that she just love to make.
It’s a Vegan Asian Stir Fry. It’s one of the easiest dishes on the planet to make. She learned it growing up from a Chinese lady her grandma used to cook with. This comes with carrots, cabbage, and spring onions stir fried and tossed in a teriyaki sauce. The noodles she finds in at the local Asian market but generally you can find them in the international aisle at the grocery store.
The noodles take about 3 to 5 minutes to cook. Any longer and they become too mushy for this dish. You can add peanuts if you would like for extra protein. I like to add them sometimes but for the most part it’s just up to the person and especially a no if there is any peanut allergy.
You can add mini corns or celery to this recipe. It’s really just whatever you would like in it along with that teriyaki sauce. It’s just the the ticket when it comes to this dish. We hope you and your vegan friends enjoy it!
- 2 bundles dried noodles
- 4 tablespoons teriyaki sauce
- 4 cloves of garlic; chopped
- 1 teaspoon fresh grated ginger
- ⅓ cup shredded carrots
- ⅓ shredded cabbage
- 2 spring onions; diced
- Boil noodles for 3 minutes and strain.
- In a wok, add in noodles, garlic, ginger, teriyaki sauce, carrots, and cabbage. Saute for 4 to 5 minutes. Remove from heat and add spring onions.
- Serve with soy sauce.
ITEMS TO MAKE THIS VEGAN ASIAN STIR FRY: