How about some pasta which for a change isn’t Italian style .Something minus tomatoes or cream . Something minus olive oil and herbs . Something that is bold and spicy and perfect for this rainy weather. Dinner tonight was Vegan Mongolian noodles and veggies stir fry in spicy soy ginger sauce for us . I love pasta nights , they are easy to make and a family favorite. I think pasta is the only thing they will readily eat their veggies with.

Mongolian food includes a lot of meat , but this recipe is my vegan take on the same.

Do I sound weird . Well , it’s funny but I got introduced to this spicy stir fry at our community wedding’s and fell in love with it. It’s on the menu at almost every Indian (rajasthani) wedding I have been to and it is called as Mongolian stir fry . Since it has been 2 years , I haven’t been to India and not attended any wedding , I miss the huge feast and mainly this stir fry. There ,this stir fry is prepared minus noodles . But I decided to add it for a complete satisfying meal. I can never forget how it tastes hence I took the liberty to re created it my own way .

I haven’t seen this kinda stir fry on a restaurant menu yet hence whenever I crave for it I make it at home itself.

15 minutes is all it takes start to finish making it a great meal option.

Colorful assorted veggies , greens , fettuccine pasta , ginger , pepper and sauces make up this wonderful stir fry.

I have skipped garlic and onions for a change and kept it more ginger oriented. The clean and bold flavors are just spot on that will leave you asking for more .

After mission beetroot , I am on mission Kale and hence this stir fry has loads of it .

Overall this stir fry comes with a lot of nutrition and yumminess that one would expect from a meal.

VEGAN MONGOLIAN NOODLES AND VEGGIES STIR FRY IN SPICY SOY GINGER SAUCEINGREDIENTS

  • 245 grams/8.6 oz noodles of your choice
  • 2 cups chopped kale *
  • ½ cup chopped fresh or tinned baby corn
  • 1-2 carrots cut /diced
  • 1 cup shredded purple cabbage
  • 1 bell pepper/capsicum diced
  • 1 tablespoon veg/canola oil
  • 1 tablespoon sesame oil*
  • 3 tablespoon dark soy sauce/tamari sauce
  • 2 tablespoon raw sugar*
  • 2 teaspoon red chilly sauce *
  • 1 teaspoon grounded black pepper
  • 2 tablespoon grated fresh ginger
  • Salt to taste*

For coating the noodles

  • 2 teaspoon oil
  • 1 teaspoon soya sauce/ tamari sauce
  • 1 teaspoon chilly sauce

INSTRUCTIONS

  1. Cook noodles according to the package. Pass it through a colander , drain the water and cool the noodles under cold water to stop further cooking.
  2. Coat it with above mentioned ingredients and keep aside.

You can find complete recipes of this VEGAN MONGOLIAN NOODLES AND VEGGIES STIR FRY IN SPICY SOY GINGER SAUCE in carveyourcraving.com

Leave a comment

Your email address will not be published. Required fields are marked *