Oh My Veggies · by Nicole★ 5.0 (5)
Vegan Noodle Stir-fry
NUTRITION · PER SERVING20M COOK
CAL 18%·PRO 37%
CARBS 44G47% OF CAL
6G FIBER0G ADDED0G INTRINSIC19G OTHER18G TOTAL SUGAR
FAT 15G36% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick stir-fried noodle dish with vegetables and plant-based protein in a savory umami sauce. Ready in 20 minutes, it's an easy weeknight dinner.
mainchinesestir frybowltofu🍳 skillet🍜 wokdairy freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tbsp sesame oil
- 1 large onion (diced)
- 2 cloves garlic (minced)
- 1 large red pepper (diced)
- 2 medium carrots (chopped)
- 2 cups button mushrooms
- 3 cups Chinese cabbage (roughly chopped)
- 2 cups snow peas
- 6 oz noodles
- 3 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 2 tbsp rice vinegar
- 1 tbsp Hoisin sauce
- 1 tbsp sugar
- 1/2 tsp black pepper
- 1/2 cup vegetable stock
- 2 tbsp cornstarch
- 7 oz vegan chicken
At a glance
PER SERVING · TIME 20M
CAL 18%·PRO 37%
CARBS 44G47% OF CAL
6G FIBER0G ADDED0G INTRINSIC19G OTHER18G TOTAL SUGAR
FAT 15G36% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 20m
- Sodium
- 1057mg
- Total sugar
- 18g
- Added sugar
- ≥7g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 608mg
- Calcium
- 105mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1057MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.