Chinese Noodles Recipe Vegetarian Video: Easy & Delicious

If you’re craving a quick, delicious, and wholesome meal, look no further than this Chinese noodles recipe made vegetarian style! Chinese noodles have long been a beloved staple, known for their delightful texture and vibrant flavors.

This vegetarian version is packed with fresh vegetables and a savory sauce that brings everything together perfectly. Whether you’re a seasoned cook or a beginner looking to explore Asian cuisine, this recipe is straightforward, fun, and sure to satisfy your taste buds.

Plus, it’s a fantastic way to enjoy a comforting bowl of noodles without any meat, making it perfect for vegetarians and anyone wanting a lighter yet flavorful meal.

In this post, you’ll find a detailed guide along with a helpful video demonstration that walks you through every step. So grab your wok or skillet, and let’s dive into making these amazing vegetarian Chinese noodles that are perfect for lunch, dinner, or even meal prep.

Ready to stir-fry your way to a tasty, colorful bowl? Let’s get started!

Why You’ll Love This Recipe

This vegetarian Chinese noodles recipe is a crowd-pleaser because it combines simplicity, nutrition, and authentic flavors all in one dish. Here’s why it stands out:

• Quick & Easy: Ready in under 30 minutes, it’s perfect for busy weeknights.
• Vegetable-packed: Loaded with crunchy bell peppers, carrots, cabbage, and snap peas, it’s a feast for your senses and health.
• Flavorful Sauce: A harmonious blend of soy sauce, sesame oil, and ginger creates that irresistible umami punch.
• Customizable: You can easily swap veggies or add tofu for extra protein.
• Perfect Texture: The noodles remain tender with just the right amount of bite.

Ingredients

• 200g Chinese egg noodles or any thin wheat noodles
• 2 tablespoons vegetable oil (or sesame oil for more aroma)
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 medium carrot, julienned
• 1 red bell pepper, thinly sliced
• 1 cup cabbage, shredded
• 1/2 cup snap peas, trimmed
• 3 green onions, chopped
• 3 tablespoons soy sauce (use low sodium if preferred)
• 1 tablespoon hoisin sauce (optional for sweetness)
• 1 teaspoon chili garlic sauce (adjust to taste)
• 1 teaspoon toasted sesame oil
• Salt and pepper to taste
• Sesame seeds for garnish
• Optional protein: firm tofu cubes or tempeh

Equipment

• Large pot for boiling noodles
• Colander to drain noodles
• Wok or large skillet for stir-frying
• Spatula or wooden spoon
• Knife and cutting board for prepping vegetables
• Mixing bowl for sauce ingredients
• Measuring spoons

Instructions

1. Cook the noodles: Bring a large pot of water to boil. Add the noodles and cook according to package instructions (usually 3-5 minutes). Stir occasionally to prevent sticking. Drain and rinse under cold water to stop cooking. Set aside.
2. Prepare the sauce: In a small bowl, combine soy sauce, hoisin sauce, chili garlic sauce, and toasted sesame oil. Mix well and set aside.
3. Heat the wok: Place the wok or large skillet over medium-high heat. Add vegetable oil and let it warm up.
4. Sauté aromatics: Add minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant, being careful not to burn them.
5. Add vegetables: Toss in the carrots, bell pepper, cabbage, and snap peas. Stir-fry for 3-4 minutes until they start to soften but still retain crunch.
6. Add noodles and sauce: Add the cooked noodles and pour the sauce over everything. Toss well to ensure noodles and veggies are evenly coated.
7. Season: Taste and adjust seasoning with salt and pepper if needed. Stir in chopped green onions.
8. Optional protein: If using tofu or tempeh, stir them in now and cook for an additional 2 minutes to warm through.
9. Serve: Remove from heat and transfer to serving bowls. Garnish with sesame seeds for added texture and flavor.

Tips & Variations

“For extra crunch, add roasted peanuts or cashews just before serving!”

Feel free to customize this recipe to suit your taste and what you have on hand:

• Vegetables: Swap or add mushrooms, broccoli florets, baby corn, or zucchini for variety.
• Protein: Add scrambled eggs, edamame, or your favorite plant-based meat alternatives.
• Sauce tweaks: For a sweeter touch, drizzle a bit of maple syrup or brown sugar. For heat lovers, increase chili garlic sauce or add fresh sliced chilies.
• Noodles: Use rice noodles, soba, or even whole wheat noodles as alternatives.
• Make it gluten-free: Use tamari instead of soy sauce and rice noodles instead of wheat noodles.

Nutrition Facts

Serving Suggestions

This vegetarian Chinese noodles dish is versatile and pairs wonderfully with various sides or additions:

• Serve with a side of steamed or stir-fried greens like bok choy or kale for added nutrients.
• Pair with spring rolls or vegetable dumplings for a fuller Asian-inspired meal.
• A crisp cucumber salad with a light vinaigrette can provide a refreshing contrast.
• Try topping with fresh cilantro or a squeeze of lime for extra brightness.

Conclusion

Making delicious vegetarian Chinese noodles at home is easier than you think! This recipe offers a perfect balance of flavors, textures, and nutrition, making it an excellent choice for any meal.

The combination of fresh vegetables, flavorful sauce, and tender noodles creates a satisfying dish that everyone will enjoy. Plus, it’s highly adaptable to your preferences and dietary needs.

Whether you’re cooking for yourself or entertaining friends, these noodles are quick to prepare and endlessly customizable. Don’t forget to check out some of my other favorite recipes like Thelma Sanders Squash Recipe for a cozy vegetable side, or try the hearty Bariatric Meatloaf Recipe if you’re craving comfort food.

For a tangy twist, the Pickled Cherry Pepper Recipe makes an excellent condiment alongside your noodles.

Now, roll up your sleeves, fire up that wok, and enjoy your homemade vegetarian Chinese noodles!

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