How about some pasta which for a change isn’t Italian style .Something minus tomatoes or cream . Something minus olive oil and herbs . Something that is bold and spicy and perfect for this rainy weather. Dinner tonight was Vegan Mongolian noodles and veggies stir fry in spicy soy ginger sauce for us . I love pasta nights , they are easy to make and a family favorite. I think pasta is the only thing they will readily eat their veggies with.
Mongolian food includes a lot of meat , but this recipe is my vegan take on the same.
The inspiration of this stir fry recipe – The big fat Indian wedding.
Do I sound weird . Well , it’s funny but I got introduced to this spicy stir fry at our community wedding’s and fell in love with it. It’s on the menu at almost every Indian (rajasthani) wedding I have been to and it is called as Mongolian stir fry . Since it has been 2 years , I haven’t been to India and not attended any wedding , I miss the huge feast and mainly this stir fry. There ,this stir fry is prepared minus noodles . But I decided to add it for a complete satisfying meal. I can never forget how it tastes hence I took the liberty to re created it my own way .
I haven’t seen this kinda stir fry on a restaurant menu yet hence whenever I crave for it I make it at home itself.
15 minutes is all it takes start to finish making it a great meal option.
What’s this Mongolian stir fry made of ?
Colorful assorted veggies , greens , fettuccine pasta , ginger , pepper and sauces make up this wonderful stir fry.
I have skipped garlic and onions for a change and kept it more ginger oriented. The clean and bold flavors are just spot on that will leave you asking for more .
After mission beetroot , I am on mission Kale and hence this stir fry has loads of it .
Overall this stir fry comes with a lot of nutrition and yumminess that one would expect from a meal.
Below is a step by step pictorial of the same followed by the recipe.
Make ahead of time
Like any other stir fry you can make this one ahead of time too. Veggies can be chopped and stored in the refrigerator beforehand. Same goes with the noodles, you can boil them al dente , coat with oil and store it in an airtight container in the fridge for 3 days. On busy evening all you have to do is toss everything together and dinner is on the table in less than 5 minutes.
Highlights
No onion , no garlic
Vegan
Quick and easy
Nutritious
Make ahead of time
Vegan Mongolian noodles and veggies stir fry in spicy soy ginger sauce
Ingredients
- 245 grams/8.6 oz noodles of your choice
- 2 cups chopped kale *
- ½ cup chopped fresh or tinned baby corn
- 1-2 carrots cut /diced
- 1 cup shredded purple cabbage
- 1 bell pepper/capsicum diced
- 1 tablespoon veg/canola oil
- 1 tablespoon sesame oil*
- 3 tablespoon dark soy sauce/tamari sauce
- 2 tablespoon raw sugar*
- 2 teaspoon asian hot sauce/ red chili sauce * of your choice
- 1 teaspoon grounded black pepper
- 2 tablespoon grated fresh ginger
- Salt to taste*
- For coating the noodles
- 2 teaspoon oil
- 1 teaspoon soya sauce/ tamari sauce
- 1 teaspoon chilly sauce
Instructions
- Cook noodles according to the package. Pass it through a colander , drain the water and cool the noodles under cold water to stop further cooking.
- Coat it with above mentioned ingredients and keep aside.
- Measure and mix sauces ,sugar and pepper in one bowl and keep it ready. Heat oil in a deep wok or wide non stick pan or a skillet on high heat.
- Once hot , add in grated ginger , fry for 15 seconds.
- Add in the bell peppers and carrots,cook it for 15 seconds, followed by baby corn , cook it for 30 seconds. Add in the purple cabbage , cook it for 30 seconds. Add in kale and the sauce mixture. Add little salt as sauces do have salt . Cook it for 30 seconds.
- Add in the noodles and carefully fold it in until the noodles is well coated with veggies and sauces.
- Switch off the flame. Taste test and make adjustments in seasoning if needed. Serve hot.
Notes
Use noodles of your choice
Kale can be substituted with any other greens like spinach or arugula .
Brown sugar can be substituted by honey, agave or white sugar.
red chili sauce can be substituted by green chili sauce or sambal oelek or sriracha too .
sesame oil is recommended for closest authentic taste of any stir fry . But feel free to substitute it with canola/ veg oil or peanut oil.
Use veggies of your choice .
The spice level of this stir fry is 4/5 , 1 being mild and 5 being the spicy. Makes great leftovers for office lunch.
Hope you like this recipe and do give it a try. I would love to hear from you. If you have tried any of my recipes do drop in a feedback in the comment section or on my Facebook page carveyourcraving in messages section and follow me on Pinterest .
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Happy cooking!
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Sounds good Susan hope you like it. I am curious to know how grape tomatoes tasted in this recipe as I would have never thought of adding it. Do share your experience.
I love how colorful this tasty sounding dish is. .I am making now but going to try with what I have and end will definitely prepare later with purple cabbage. I have shredded brussels sprouts, the carrots and a tiny bell pepper. I may add grape tomatoes…..but I must try it now!
So delicious and bomb flavors . My boyfriend loved it too. Thank you.