Veggie Garlic Noodles Recipe
Veggie Garlic Noodles Recipe! When asked what my favorite food is, I usually say Asian food. And my fave vegan garlic noodles! Seriously, I could live happily ever after if I ate Asian food every day of my life.
When eaten out, garlic noodles usually float in oil or contain dairy or animal components. So, as with most of my dishes, I veganized my favorite garlic noodles. So, let’s get started on a quick and easy garlic noodle meal that only takes a few minutes to prepare. Veggie Garlic Noodles Recipe!
Of course, I wanted something more than garlic noodles, so I added some of my favorite vegetables. However, the actual beauty of this garlic noodle dish is that it tastes great with or without the vegetables.
My Vegan Spicy Thai Drunken Noodles with Seared Tofu dish is another favourite of mine, however this time I wanted thinner noodles and a less spicy sauce. I also added some tofu, but the meal is delicious with or without it. Veggie Garlic Noodles Recipe!
What kind of noodles are used in making a delicious garlic noodles recipe?
Linguini, spaghetti, or angel hair pasta are traditional garlic noodles. Instead, I used my favorite gluten-free Asian thin rice noodles. Gluten-free fettuccine noodles work nicely as an additional gluten-free alternative in this recipe. However, in a pinch, any thin spaghetti works just as well. Veggie Garlic Noodles Recipe!
Gluten-free fettuccine noodles are a fantastic alternative if you are allergic to gluten or want a healthier pasta option. Noodles absorb the flavors of a wonderful garlic sauce since they are chewy in texture and mild in flavor.
Gluten-free spaghetti used to crumble and taste gummy when cooked. Gluten-free pasta, on the other hand, looks exactly like conventional pasta, but with better advantages. As a result, when I cook, I prefer gluten-free spaghetti. Veggie Garlic Noodles Recipe!
What are the vegetables in this vegan garlic noodle recipe?
Although most garlic noodle dishes are only noodles, vegetables make me happy, therefore I’ve included them in this recipe. You may add your preferred vegetables or follow my vegetarian lead, as with all of my recipes. The garlic noodles taste just as well without the veggies. Veggie Garlic Noodles Recipe!
Because garlic is the star of this garlic noodle recipe, I picked veggies that I believe complement and complement garlic:
- Red cabbage
- Snow peas
- Mame (shelled edamame)
- Red bell pepper
However, if you want to add more vegetables, I recommend: Veggie Garlic Noodles Recipe!
- Bok choy
- Bean sprouts
- Green peppers
However, there is a simple way to precisely cook veggies while stir-frying. Cooking in layers is what I call it. I begin by sautéing the garlic and onions together. Then I threw in some mushrooms, red cabbage, snow peas, and red bell peppers.
As a consequence, the red peppers remain al dente rather than being overcooked. One of my favorite culinary hacks is to boil the broccoli and noodles in the same pot while the noodles are cooking. Veggie Garlic Noodles Recipe!
Another useful hint is to never mix the sauce with the veggies in the pan. Instead, I usually add the sauce at the end to avoid soggy veggies. Although this step may appear insignificant, it is a game changer. Veggie Garlic Noodles Recipe!
What is contained in the garlic noodle sauce?
- Rice Vinegar
- Tamari, Liquid Aminos, or Soy Sauce
- Maple syrup or date syrup
- Chili paste
- Vegan oyster sauce
- Cornstarch or arrowroot powder
As an addition to the garlic noodles recipe, use chili glazed tofu.
Because it’s easier to handle and contains less water, extra-firm tofu is my go-to for most dishes. Again, it’s all about convenience for me. Extra firm tofu not only takes less time to press, but it also holds together when grilled, baked, or sautéed in a skillet.
Then there’s sprouted tofu, which is, in my opinion, the Cadillac of all tofu. Sprouted tofu, for example, does not require pressing. As a result, I went with extra-firm tofu for my chili marinated tofu dish.
I avoided eating tofu for many years. I had to push tofu to the side of the dish every time I cooked it since it was either fried or mushy. Most places fried it, which I don’t like, and those who bake and grill it seemed to have the same problem I did: squishy, flavorless tofu.
Then, with the aid of my EZ Tofu Press, I worked it out. I got it on Amazon and made the same problems at first. I didn’t follow the guidelines (a problem I have); I was in a rush, as I always am, and I got the same results…tasteless tofu that I didn’t enjoy. Veggie Garlic Noodles Recipe!
Make Perfectly Pressed Tofu Every Time!
- To begin, gently remove the tofu from the packaging, discarding the liquid in the container. However, it is fragile, so proceed with caution.
- Then, insert the tofu into the center of the press and evenly crank both knobs four times.
- To drain properly, I normally set the tofu press in the sink on its side.
- Turn the knobs every two minutes until the tofu is an inch or an inch and a half thick.
- The majority of folks do not stop here….YET. Continue spinning until the knobs are screwed as far as they will go, almost touching the opposite end.
Add a spoonful of vegan hoisin for extra flavor. It’s a flavor bomb that will give these noodles a sweet and salty jolt you’ll like Toasted sesame oil is another taste enhancer. I KNOW, I KNOW I JUST SAID I, DON’T COOK, WITH OLIVE OIL. And I don’t, but every now and then I’ll make an exception. Toasted sesame oil has a wonderful taste and scent. But I go without most of the time. By the way, you can obtain a similar flavor by toasting your own sesame seeds, but I’ll leave that up to you, Veggie Garlic Noodles Recipe, vegan butter.
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Veggie Garlic Noodles
These Vegan Garlic Noodles are simple, sweet, salty, and garlicky, and they could just become your new favorite go-to dish. With only 5 ingredients and no oil or dairy, this recipe is quick and easy to prepare, taking only 15 minutes.
Garlic Noodle Sauce
- Blend all ingredients, except the corn starch, in a high-speed blender until smooth.
- Fill a small saucepan halfway with the contents.
- Now, in a small bowl, combine the cornstarch or arrowroot powder with 1 tablespoon of water.
- To produce a paste, combine all of the ingredients.
- Stir the corn starch mixture into the saucepan over medium-low heat.
- When heated, the sauce will thicken.
- Turn off the heat.
- The sauce can be created ahead of time and utilized to finish the meal.
- Choose the best cooking technique for the tofu from the options offered in the post.
- Pre-heat your grill to 400 degrees if grilling the tofu, as I did.
- Wait until the grill is hot before placing the tofu directly on it or using a grilling mat.
- Then, for 16 minutes, turn the tofu every 4 minutes to achieve lovely grill marks.
- Return the grilled tofu to the marinade and cut into cubes when cold, Place aside.
- Cook the noodles according to the package guidelines.
- Noodle preparation is determined by the type of noodles used.
- Meanwhile, sauté the onion and garlic in a wok until the onion is transparent.
- To prevent sticking, I use a small amount of vegetable broth or water.
- Then add the mushrooms and sauté until they are golden brown.
- Add the red cabbage, snow peas, red bell pepper, and mame at this point.
- Toss the veggies with a wooden spoon until well cooked (about 8 minutes total)
- Toss the noodles with tongs and half of the sauce.
- Arrange the noodles and veggies in the center of a tray.
- Then, if using, add cubed chili-glazed tofu and sprinkle with sesame seeds and scallions.
- Drizzle the leftover sauce over the veggies.
- Amount Per Serving
- Calories 266
- % Daily Value *
- Total Fat 2g4%
- Sodium 354mg15%
- Total Carbohydrate 41g14%
- Sugars 20g
- Protein 15g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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