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!

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: Australian, International

Keyword: asian, vegan noodles, vegetarian

Servings:

Calories: 265kcal

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

There is a mushroom oyster sauce available in Chinese grocery stores if you do not wish to eat Oyster Sauce.
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).
If you are not wanting to have a lot of sauce, just use ½, leave the rest in the fridge, it will keep for at least a week.
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.