Meatless Monday Vegan Noodles are going to rock your socks off! Let’s start our week off on a Vegetarian foot!

Meatless Monday – it is a popular idea these days. I know I don’t normally write to you guys on a Monday, but frankly this dish would not have made sense on any other day!  I too, have gotten on board this trend as I like having delicious meatless options that are filled with veggies and I find it is an excellent way to get your week off to a great start. I mean, LOOK at this bowl of veggies, so colourful, right!

Vegan recipes that taste great!

Trouble is, I think it takes a bit of effort to work out flavour combos that are going to taste alright when you are taking away one of the ingredients that is usually seen as adding a lot of flavour to the dish. In a super positive light, I find it so easy to have meatless lunches at work. It makes more sense to me to do that than to load up on a heavy lunch that is just going to sit in your belly especially when you have a desk job like I do. (Unless a headlight needs changing, then I get up and stretch the legs a bit).

Quick and Easy recipes to inspire!

So, in creating this recipe, I wanted a couple of things. One was flavour and one was colour. I knew if it was a boring old rice and veggie dish with a lack lustre sauce it would not tick a lot of boxes. I also wanted it to taste SO good, that it would be in your recipe book and you could turn to it time and time again when you are thinking about how to start the week off with lots of veggies to get you through to all of our favourite day of the week…………..Friyayyyy!

Quick week night dinner

Anyhoo, so back to the topic at hand. A couple of things about this dish – you can make the sauce in advance, like I did on Saturday, but I was making other dishes, so I left it in the fridge in a jar with a lid on it, which make life A LOT easier tonight, as part of the hard work was done.

Fruits of red, yellow and green!

At the grocery store, you are able to get a tray of capsicums that will give you a red, yellow and green one, again, you can prep them on Sunday arvo (afternoon for all my non Aussie readers), keep them in the fridge covered with glad wrap (cling wrap) and then when you get home from work, do your exercise for the day, (I like to walk and met a lovely gentle Irish Wolfhound on said walk today), then get into the kitchen where lots of the labour is done.

So, without further ado, here is the recipe my friends and I hope you enjoy it.

Cheers Adrianne (from Sunny but cold and a bit dreary QLD today) .

Meatless Monday Vegan Brown Rice Noodles

Recipe for a colourful and bright veggie packed Meatless Monday meal option. The sauce is packed with flavour and is guaranteed to satisfy! 

5 from 5 votes

Print Pin Rate

Course: Dinner

Cuisine: Australian, International

Keyword: asian, vegan noodles, vegetarian

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Calories: 265kcal

Author: Adrianne

Ingredients

Stir fry

• 1 tbsp peanut oil
• 200 grams brown rice noodles
• 1 green capsicum
• 1 red capsicum
• 1 yellow capsium
• 1 tsp cracked pepper
• 1 tsp salt
• 1 425g can baby corn
• 1 tsp black sesame seeds

Stir fry sauce

• 1 tbsp chilli, minced
• 1 tbsp garlic, minced
• 1 tbsp ginger, minced
• 1/3 cup vegetarian oyster sauce (mushroom)
• 1/4 cup soy sauce
• 1 tbsp corn flour

Instructions

• In a heat proof dish, add the noodles, pour boiling water over them, let sit for 15 mins, then drain and set aside 
• Slice all of your veggies and put in one bowl. In a wok or large fry pan, add peanut oil, then sliced veggies,season with salt, pepper and fry off for about 3-5 mins (listen to the sizzle!) 
• In a mixing jug, add oyster sauce, soy sauce, chilli, garlic, ginger, oyster sauce (or substitute), soy sauce and corn flour. Stir well till combined and no clumps are present. 
• Add noodles to the wok, pour in sauce and stir. Cook for another 2 mins till noodles are hot again 

Notes

1. There is a mushroom oyster sauce available in Chinese grocery stores if you do not wish to eat Oyster Sauce.
2. The noodles clump together easily. One way to avoid this is to not drain them, but add them from the bowl which makes a little water go into the wok, but it evaporates quickly (use a pair of tongs to do this, you don't want too much water).  
3. If you are not wanting to have a lot of sauce, just use 1/2, leave the rest in the fridge, it will keep for at least a week. 
4. If you don't have black sesame seeds (they can be hard to find, but are often present with the spices at your local fruit and veg shop) use normal pale ones.

Nutrition

Calories: 265kcal | Carbohydrates: 49g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 1933mg | Potassium: 197mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1295IU | Vitamin C: 77.4mg | Calcium: 24mg | Iron: 0.8mg

Did you make this recipe? Share on Instagram!It makes my day when you make my recipes! Tag @sweetcaramelsunday

Vegan and vegetarian recipes to inspire!

Alright, alright, now I want to whet your taste buds some more…….stick with me, my friends………if you like this recipe another one you might be interested in checking out is this Vegan Brown Rice Noodles and that super delicious recipe is here.

If you are not vegan or vego, you might like this make Pad Thai instead of getting take out and this recipe is a fabulous go to for authentic tasting Thai at home (or you could substitute tofu for the chicken mince and give it a vegan twist) is here.

If, however, you are not after dinner recipe ideas, but are open to trying something new, than I can highly recommend my Beetroot Powder Smoothie and that recipe can be found here.

Anyway, I have to get thee to bed as it is a work night and I need my beauty sleep. Let me know if you give this dish a shout, I would love to know what you think. If you share a picture on instagram use the hashtag #sweetcaramelsunday I would love to check it out xx

P.S And if you want to up your Food photography, I book I highly recommend is The Food Photography Book by Nagi from RecipeTin Eats.