I love easy noodle stir-fries. They’re super easy and also a really great way to use up whatever veggies you have sitting in the fridge.
I made a spicy black pepper sauce for this recipe and it turned out so good. The pepper gives the sauce a nice spicy (but not too spicy and definitely not as spicy as chilis) kick and flavour.
This is also perfect for meal-prepping. I make this in a big batch and intentionally undercook the noodles so they’re still perfectly chewy when I reheat them for my upcoming meals.
Find the full recipe below! Are you looking for more delicious, vegan recipes? Check out my latest Vegan Kitchen eBook, that has over 95 recipes (and a whole section for Asian recipes!) that are packed with flavour and made with simple and easily accessible ingredients! Also, two trees (instead of 1!) will be planted for every download of my eBook through non-profit organisation One Tree Planted.?
Spicy Black Pepper Noodles
Good for 2 servings
100g dry uncooked rice noodles or rice stick*
1 tbsp sesame oil
¼ cup (27g) sliced onion
Half a small carrot (25g), julienned**
1 cup (65g) fresh mushrooms (I used oyster mushrooms)*
½ bell pepper, sliced into strips*
Chopped cilantro and sesame seeds, for topping
*Feel free to use other noodles of choice (like flour noodles). You’ll need to cook or prepare the noodles differently depending on what type you use. Best would be to refer to the package instructions.
**The veggies and mushrooms are totally up to you!
Spicy Black Pepper Sauce
1 tbsp peanut butter (I used chunky peanut butter) or other nut butter of choice
1 tbsp hot water
1 ½ -2 tsp freshly ground pepper, adjust according to desired spice
4 cloves garlic, minced
3 tbsp soy sauce
3 tbsp sugar (I used coconut sugar), adjust according to desired sweetness
1 tbsp lemon juice or sub vinegar, adjust according to desired sourness
¼ tsp red chili flakes, optional
1 tbsp sesame oil
- Place the noodles in a heat-resistant bowl. Pour hot (not boiling!) water and leave to sit for 7-8 minutes or until noodles are pliable. Remove noodles from water once pliable.
- In a bowl, mix the hot water and peanut butter until the peanut butter has dissolved. Add in the rest of the sauce ingredients, mix well, and then set aside.
- Heat a pan. Add in 1 tbsp sesame oil. Once hot, add in the sliced onions. Sauté until aromatic. Add in the carrots, mushrooms, and bell peppers. Sauté until cooked.
- Add the noodles into the pan. Pour in the sauce and mix with the noodles. Leave the noodles to cook for 4-5 minutes. Once the noodles have absorbed the sauce and they’re cooked and perfectly chewy, turn off heat.*
- Serve and then top with some cilantro and sesame seeds, if desired. Enjoy!
*Note: If the noodles have already absorbed the sauce but are still a bit uncooked, feel free to add 2-3 tbsp of water then leave them to cook a bit more.
Storage and prepare-ahead tip: If you plan to cook these in advance and reheat for the coming days, you can undercook the noodles then divide into containers. Once ready to eat, place noodles into a pan then add 2-3 tbsp water. Leave to cook until perfectly chewy.