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Vegan Brown Rice Noodles in chopsticks over a black plate
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5 from 3 votes

Vegan Brown Rice Noodles

Vegan Brown Rice Noodles are for dinner on Sweet Caramel Sunday tonight! This tasty and delicious  dish is perfect any night of the week! It is quick to prepare, tastes delicious and is a meatless dish. 
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinner
Cuisine: Australian
Keyword: vegan, vegan brown rice noodles, vegan noodles
Servings: 2
Calories: 587kcal
Author: Adrianne

Ingredients

Vegan Brown Rice Noodles

  • 200 grams brown rice noodles (vermicelli)
  • 1 cup sliced mushrooms
  • 1 cup spinach leaves
  • 4 shallots, thinly sliced
  • ⅓ cup sesame seeds

Stir fry Sauce

  • ⅓ cup vegetarian oyster sauce
  • ¼ cup soy sauce
  • 1 tablespoon Chinese cooking wine
  • 1 tablespoon chilli
  • 1 tablespoon garlic
  • 1 tbsp ginger
  • 1 tablespoon cornflour

Instructions

  • Heat wok, add a little peanut oil, then mushrooms, season with garlic, salt and pepper, then cook until mushrooms are a nice grey colour. Turn off heat and leave whilst preparing the rest of the dish.
  • Add rice noodles to heat proof bowl, pour over bowling water, leave for 15 minutes, then drain and rinse under cold water.
  • In a measuring jug add oyster sauce, soy sauce and Chinese cooking wine, stir to combine. Continue to add garlic, ginger and chilli. Add the cornflour and stir till all ingredients are thoroughly mixed in and there are no white globs from the cornflour.
  • Turn the heat back on the wok and add 3 of the shallots, spinach and sesame seeds, stir and leave lid on for approximately 2 minutes to ensure vegetables are cooked all the way through.
  • Remove lid and add the sauce to the wok, stir to combine, then add the noodles in batches and stir to combine each time you add more noodles.
  • Once all noodles are well mixed in, turn wok off transfer stir fry to serving plate and garnish with remaining shallots .

Notes

  • If you are not wanting a super thick sauce, use ½ of the mix when you have made it and keep ½ in the fridge for the next serve (will keep for approx 1 week) 
  • You can also freeze the remaining sauce and use the rest next time you don't have as much time to whip up dinner 

Nutrition

Calories: 587kcal | Carbohydrates: 100g | Protein: 17g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 2718mg | Potassium: 526mg | Fiber: 11g | Sugar: 4g | Vitamin A: 1715IU | Vitamin C: 21.8mg | Calcium: 301mg | Iron: 5.3mg