A quick and classic Chinese noodle stir-fry made vegan with minced mushrooms in place of ground pork. This dish is traditionally made with clear noodles/vermicelli but rice noodles (shown here) also work well.
Sichuan Noodle Stirfry (Vegan, Gluten-Free)
[cooked-sharing]
Soak the noodles in cold water for 10 minutes while you are prepping the vegetables. Rinse and drain.
Heat a wok or large skillet over medium heat, then add oil and mushrooms and stir-fry for 2 minutes. Add in ginger and the chili bean sauce and cook for another minute.
Add in all the other ingredients except for the chopped green onions, and bring to a boil.
Stir in noodles until thoroughly coated and cook for 1-2 more minutes. Add more water at this point if necessary (the noodles soak up liquid very quickly). Top with the chopped scallion/cilantro as garnish.
- *Essential for the authentic flavor. You can find this in the international food aisle of a grocery store or in any Asian grocery store.
Ingredients
Directions
Soak the noodles in cold water for 10 minutes while you are prepping the vegetables. Rinse and drain.
Heat a wok or large skillet over medium heat, then add oil and mushrooms and stir-fry for 2 minutes. Add in ginger and the chili bean sauce and cook for another minute.
Add in all the other ingredients except for the chopped green onions, and bring to a boil.
Stir in noodles until thoroughly coated and cook for 1-2 more minutes. Add more water at this point if necessary (the noodles soak up liquid very quickly). Top with the chopped scallion/cilantro as garnish.
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