Veggie Fried Noodles

Crispy veggie fried noodles with edemame, gochujang-tamari sauce & sesame seeds.

Difficulty: Easy

Time: 30-35 min

This dish is Vegan

Crispy veggie fried noodle bowls are given a kick with gochujang, tamari and a little sweet sugar! All stir-fried to ensure a toasty and crispy noodle and a deep flavor. This veggie fried noodles are simply a weeknight dinner you could have, all the time.

Ingredients

Rice vermicelli noodles

Tamari-sugar base

Sesame seeds

Gochujang

Collard Greens

Carrot

Basil

Edamame

Stir-Fry To fry something over high heat quickly (with little oil) while stirring constantly.

Julienne To slice into thin strips about the size of matchsticks.

Garnish To add decorative or savory touches to food.

Medium pot, Medium sauté pan

Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Wash and dry all produce. Chiffonade basil. Remove ends and peel from carrot and discard; then, julliene. Remove bottom inch from collard greens and discard; then, cut into 1" pieces. Remove edemame from package; rinse and pat dry.

Step 2: COOK NOODLES

Add vermicellii noodles to boiling water; cook at a rolling boil for 3-4 min until noodles are al dente. Drain well, rinse with cold running water to cool and set aside.

Step 3: MAKE SAUCE

Combine sweet-tamari base, gochujang and 1 Tbsp. water in small bowl. Stir until incorporated.

Step 4: STIR-FRY

Heat 1 Tbsp. oil in medium sauté pan over medium heat. Once hot, add noodles and stir fry 3-4 min tossing constantly to toast lightly. Add sauce and toss to incorporate. Stir-fry another 2-3 min until sauce has been absorbed.

Step 5: FINISH STIR-FRY

Add cabbage, carrots and edemame and stir-fry another 2-3 min to incorporate and cook lighly.

Step 6: PLATE YOUR DISH

Divide veggie fried noodles between two bowls. Garnish with sesame seeds. Enjoy!