A flavorful vegan spicy noodle stir fry recipe with mushrooms! Who needs takeout when you can make something this easy and delicious at home?
I don’t know about you, but whenever I am looking to go out to dinner or order delivery, Asian food is my go-to. Noodles from a Thai restaurant, sushi from a Japanese place, or a rice dish from a Chinese joint always sound delicious.
This week I decided to take matters into my own hands and make my own Asian-inspired meal! My boyfriend and I went to a local Asian grocery store to find unique ingredients to add extra dimension to our dish. We picked up several kinds of mushrooms I had never seen before and decided to make a vegan spicy noodle stir fry! Who is with me for team spicy?
Ingredients Needed for Vegan Spicy Noodle Stir Fry
The best part about this recipe is you can really swap in or out ingredients based on whatever vegetables you have on hand. This is a great recipe if you have some produce on its last days that you need to use.
Here are the ingredients you’ll need for the stir-fry:
- Mushrooms (we ended up getting four kinds of mushrooms at the Asian grocery store – king oyster, enoki, wood ear, and crab flavor mushrooms)
- Bok choy
- Green pepper
- Red pepper
- Green onion
- Bean sprouts
- Thai rice noodles
- Salt and pepper to taste
Here are the ingredients you’ll need for the sauce:
- Soy sauce
- Rice vinegar
- Vegetable Better Than Bouillon
- Ground bean sauce
- Chili paste
- Oil (I used canola oil for this recipe, but you can use whichever oil you prefer)
- Sesame oil
- Chinese five-spice
- Red pepper flakes depending on how spicy you want it
- Smoked paprika
- Ground black pepper
What Kind of Noodles to Use in a Stir Fry
There are endless options when it comes to selecting a noodle to use for a vegan stir fry! I prefer using a thicker, longer noodle in a stir fry that can hold up to all the tossing and mixing. Here are some options you can try for this recipe:
- Rice noodles: a great gluten-free option that has a tender but not mushy bite.
- Soba noodles: made from buckwheat and water, soba noodles have a slightly nutty, earthy taste.
- Udon noodles: these noodles are slightly thicker than soba noodles and have a more muted taste, making them great in a soup or a stir fry.
- Egg noodles: a popular noodle choice for dishes like chow mien or lo mein. Egg noodles aren’t typically vegan, but several brands offer egg-free egg noodles for us vegans!
- Spaghetti, linguine, or fettuccini noodles: not a typical noodle for a stir fry, but these three noodles will definitely do the job, and you most likely have one of these in your pantry already.
- Zucchini or butternut squash noodles: if you are on a health kick and/or low-carb, zucchini or butternut squash noodles are a great option for this recipe.
Recipe Tips and Substitutions
- Wash and chop all of your vegetables first. The stir-frying process moves quickly once you get into it, so having all of your ingredients prepped makes your life so much easier!
- Prepare double or triple the amount of sauce and store it in your refrigerator or freezer to use in other recipes!
- As I mentioned, we took a trip to our local Asian grocery store and went a little crazy finding unique ingredients. We used four different types of mushrooms for this recipe, but you can use whatever type of mushrooms you’d like.
- If you want a low-carb option, replace the rice noodles with butternut squash noodles or zucchini noodles.
- For a fat-free version of this recipe, use more water and soy sauce for cooking your veggies instead of oil.
This vegan spicy noodle stir fry has so many things going for it, it’s:
Loaded with veggies