Indonesian Veggie Stir-Fried Noodles [Vegan]

Contents

Indonesian Veggie Stir-Fried Noodles [Vegan]Ingredients You Need for Indonesian Veggie Stir-Fried Noodles [Vegan]How to Prepare Indonesian Veggie Stir-Fried Noodles [Vegan]Notes Indonesian Veggie Stir-Fried Noodles [Vegan]

Indonesian Stir-Fried Noodles is a popular street food that’s easy to make at home.

The most difficult of the ingredients to obtain is kecap manis, a thick and sweet kind of soy sauce. Since the dish itself is very quick and easy to prepare, be ready almost as soon as the noodles are cooked.

The only obstacle lies in locating the elusive kecap manis. To make this dish more accessible, I’ve used a quality teriyaki sauce instead. Check that the ingredients of your teriyaki consists mainly of sweet wine, soy sauce, garlic, ginger, and brown sugar. If you can find kecap manis, substitute 4 tablespoons of it for the teriyaki sauce.

Indonesian Veggie Stir-Fried Noodles [Vegan]

Ingredients You Need for Indonesian Veggie Stir-Fried Noodles [Vegan]

8 ounces brown rice noodles or gluten free noodles
½ cup vegetable broth, divided
6 tablespoons quality teriyaki sauce
2 tablespoons tamari
1 tablespoon sambal oelek, plus more to taste
1 red onion, thinly sliced
3 cups small broccoli florets
3 cups sliced cabbage
1 celery, thinly sliced
4 garlic cloves, minced
2 tablespoons vegetable oil (optional)
6 ounces baby kale or baby spinach

How to Prepare Indonesian Veggie Stir-Fried Noodles [Vegan]

Cook the noodles in a pot of boiling water until it al dente. Drain and cool the noodles under cold running water. Set aside.
Combine ¼ cup broth, teriyaki sauce, tamari and sambal oelek in a small bowl. Set aside.
Heat a large pot over medium-high heat. Add 1 tablespoon of broth and the onion. Stir-fry until the onion is browned and getting tender, about 5 minutes. Remove from the pot and set aside.
Add 1 tablespoon of broth to the pot. Add the broccoli. Stir and cook until the broccoli begins to char, about 2 minutes. Add the cabbage, celery, garlic and another tablespoon of broth. Stir and cook until the cabbage is beginning to char, about 2 more minutes.
Add the optional oil or 2 more tablespoons of broth, the noodles, the reserved onion and the reserved sauce. Stir and cook until the pasta is warmed through and beginning to brown, about 4 minutes. Taste and adjust seasoning with more sambal oelek and tamari. Serve hot.

See also Here's the rewritten text:Discover 10 deliciously vibrant vegan lunch ideas perfect for busy weekdays. Quinoa and Black Bean Salad: A fiesta in your mouth, this recipe combines cooked quinoa, black beans, diced tomatoes, avocado, cilantro, lime juice, and a hint of cumin.Miso Soup Bowl: Warm up with a comforting bowl of miso soup filled with tofu, seaweed, scallions, and a sprinkle of sesame seeds. Serve over brown rice or noodles for a satisfying meal.Roasted Veggie Wrap: Spread hummus on a whole-grain wrap, layer it with roasted veggies like eggplant, zucchini, bell peppers, and red onion, then top with mixed greens and a dollop of tzatziki sauce.Pesto Pasta Salad: A classic combo gets a vegan twist! Toss cooked pasta with pesto, cherry tomatoes, cucumber slices, Kalamata olives, and a sprinkle of nutritional yeast.Chickpea and Avocado Salad: A creamy, crunchy salad featuring chickpeas, diced avocado, red onion, cilantro, lemon juice, and a pinch of cumin. Serve on whole-grain bread or over greens.Lentil and Spinach Curry Wrap: Fill a whole-grain wrap with a flavorful curry made from red lentils, spinach, onions, garlic, ginger, and a blend of Indian spices. Add some crunchy chopped veggies for texture.Quinoa Stuffed Bell Peppers: Colorful bell peppers stuffed with quinoa, black beans, diced tomatoes, corn, and chopped cilantro. Bake until tender and enjoy as a satisfying lunch.Mushroom and Spinach Risotto Bowl: A creamy, comforting bowl of mushroom and spinach risotto served over roasted vegetables and finished with a drizzle of olive oil.Vegan Quesadilla: A vegan twist on the classic quesadilla! Fill a whole-grain tortilla with sautéed veggies, black beans, guacamole, and shredded Daiya cheese. Cook until crispy and serve with salsa or sour cream.Falafel Wrap: Crunchy falafel patties wrapped in a whole-grain pita with hummus, cucumber slices, tomato, lettuce, and pickled red onion. A satisfying and filling lunch option.