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Kale and Fennel Vegan Noodles

Kale and Fennel Vegan Noodles are for dinner on Sweet Caramel Sunday! With simple ingredients and step by step instructions, you will be able to make this dish tonight!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dinner
Cuisine: Australian, International
Keyword: kale and fennel noodles, vegetarian noodles
Servings: 4
Calories: 334kcal
Author: Adrianne

Ingredients

  • 1 fennel bulb thinly sliced
  • ¾ cup kalamata olives pitted
  • ½ red onion
  • 2 tbsp olive oil extra virgin
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 200 grams brown rice vermicelli noodles

Stir Fry Sauce

  • 1 tbsp ginger minced
  • 1 tbsp garlic minced
  • 1 tbsp chilli minced
  • cup vegetarian oyster sauce mushroom sauce
  • ¼ cup soy sauce
  • 1 tablespoon corn flour

Instructions

  • Preheat oven to 180 degrees and line a baking tray with grease proof paper 
  • Slice vegetables and combine fennel, olives and onion on the baking tray, season well with salt and pepper, drizzle oil over and bake for 20 minutes 
  • Make stir fry sauce by combining oyster sauce, soy sauce, chilli, garlic and ginger in a jar. Shake with lid on to combine. Then add cornflour, stir till there are no white lumps 
  • Put the noodles in a heat proof bowl and cover with boiling water, leave sit for 15 minutes and then drain 
  • Add a little olive oil to the fry pan, add chopped kale, season with salt and pepper, then fry off for approximately 4 minutes or until the vegetable turns bright green. 
  • Add the roasted vegetables to the wok, add approximately ¼ of the sauce, stir and cook for approximately 3 minutes. 
  • Add the noodles and another ¼ of the sauce and stir to combine. If you would like more sauce, continue to add it. If you are happy with the sauce at this point, save the rest for another night when you won't have to prepare it from scratch. 

Notes

  1. The sauce will keep in the fridge for at least a week. Best to use a jar with a lid so it is sealed. 
  2. The noodles will be thick and stick in a bunch when cooked, add small amounts of them at a time to the wok to ensure good consistency of texture 
  3. I refer to oyster sauce in this recipe - you can get a full vegan version of this which is a vegetarian oyster sauce (mushroom). If you can't find it, check your local Asian Grocer. 

Nutrition

Calories: 334kcal | Carbohydrates: 52g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 2354mg | Potassium: 326mg | Fiber: 6g | Sugar: 2g | Vitamin A: 215IU | Vitamin C: 14mg | Calcium: 58mg | Iron: 1mg