Vegan Stir Fry Noodles (Ready in Under 30 Minutes!)

Ingredients

• 8 oz (225 g) noodles (such as udon, soba, or rice noodles )
• 2 tbsp neutral cooking oil (such as avocado oil)
• 1 medium yellow onion (sliced)
• 1 c mushrooms (sliced)
• 7 oz 200 g extra-firm tofu (patted dry and cubed)
• 2 cloves garlic (minced)
• 1 red bell pepper (sliced)
• 1 large carrot (julienned)
• 3 c mixed vegetables of your choice (I had green onion, green bell pepper and sprouts)
• 2 tbsp sesame seeds (for serving, optional)
• 1/4 c vegetable broth
• 3 tbsp Maple syrup
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp cornstarch
• salt, pepper (to taste)

Instructions

1. 1

   Cook the noodles according to the package instructions. Drain and set aside.

2. 2

   Meanwhile, heat the cooking oil in a large skillet or wok and over a medium-high heat.

3. 3

   Add minced garlic and stir fry for 1 minute. Add tofu and saute for 5 minutes stirring from time to time.

4. 4

   Stir in mushrooms and the rest of the vegetables and continue sauteing for another 5 minutes or until the veggies are slightly softened.

5. 5

   While vegetables are cooking, in a small jar, whisk together vegetable broth, Maple syrup, soy sauce, corn starch, and sesame oil.

6. 6

   Pour the sauce over the softened vegetables and stir fry for 1-2 minutes or until the vegetables are coated in the sauce, and the sauce has thickened slightly.

7. 7

   Add the cooked noodles to the wok and toss with the vegetables and sauce until everything is evenly coated.

8. 8

   Season with salt and pepper to taste.

9. 9

   Serve hot, and enjoy.