Whirlwind Wok Wonders: Speedy Vegan Vermicelli!

Okay, friends, let’s talk comfort food – but the kind that doesn’t require hours in the kitchen. As the days get shorter and the cravings for cozy meals kick in, my go-to has been this absolutely banging vegan vermicelli noodle dish. It's quick, it's easy, it’s incredibly satisfying, and the best part? Everything happens in one single wok! It's basically a culinary hug in a bowl.

Why You'll Love This Recipe

• Speedy Gonzales: From chopping to slurping, this dish is ready in under 20 minutes – perfect for those crazy weeknights.
• One-Pan Magic: Minimal cleanup is the name of the game. The wok is your best friend here.
• Totally Customizable: Got some veggies wilting in the fridge? Throw them in! This recipe is super flexible. Also if you don't have peanuts or prefer a nut-free option cashews work just as well!
• Plant-Powered Goodness: Loaded with fiber and plant-based protein (thanks to peanuts or tofu if you're feeling fancy) this meal will keep you full and happy.
• Healthy & Nutritious: This recipe is packed with healthy vegetables and good for you protein. If you bake the tofu instead of frying you can reduce the oil content.

Let's Talk Ingredients

• Veggie Medley: I used a mix of bell peppers, sweetcorn, green beans, and spring onions, but feel free to get creative! Carrots, broccoli, or even some shredded cabbage would be amazing.
• Rice Vermicelli Noodles: These thin noodles cook super quickly and absorb all the delicious flavors. No need to pre-boil!
• Protein Power: We're going with roasted peanuts (or cashews for a nut-free version) for crunch and a protein boost. If you're feeling extra hungry or need a bigger protein hit, toss in some crispy baked or pan fried tofu. Don't be shy about making a big batch as they're great to have on hand.
• The Sauce: The simple sauce, made of soy sauce, rice wine vinegar, maple syrup, sesame oil, garlic, and a little chili kick, is where the magic happens. It’s the perfect blend of savory, sweet, and tangy!

Tips for Wok Mastery

1. Prep Ahead: Chop all your veggies before you start, it makes the cooking process a breeze.
2. Wok it: Get your wok nice and hot before adding any oil. This helps the veggies get that lovely char.
3. Don't Overcook the Noodles: Cook them until they are soft but still have a little bite. They should have absorbed all the water and should be easy to stir and separate.
4. Taste as you go: Adjust the sauce to your tastebuds, if you need a little more sweetness or tang, you can easily add this when mixing the sauce through.
5. Serve it up: Once the noodles are cooked and coated in the yummy sauce, top with your roasted peanuts or cashews and crispy tofu if using and enjoy immediately.

The Recipe

Yields: 2 servings

Prep time: 10 minutes

Cook time: 10 minutes

Ingredients:

For the Stir-Fry Sauce:

• 2 tablespoons soy sauce (or tamari for gluten-free)
• 2 teaspoons dark soy sauce
• 1 ½ tablespoons rice wine vinegar
• 1 teaspoon maple syrup (or sugar)
• 1 teaspoon toasted sesame oil
• 1 clove garlic, minced
• 1-2 teaspoons chili sauce (like Sriracha)

For the Noodles:

• 3 spring onions, white and light green parts chopped, dark green part sliced thinly for garnish.
• ½ bell pepper, sliced
• 1 corn on the cob, kernels shaved off (or ½ cup canned/defrosted)
• 5.3 oz green beans, cut into 1-inch segments.
• 3 teaspoons high-heat oil (like rice bran oil)
• 3.5 oz rice vermicelli noodles
• Scant ½ cup roasted peanuts or cashews

Optional Tofu:

• 10.5 oz firm tofu, pressed and cubed
• 1 ½ tablespoons soy sauce (or tamari)
• 2 teaspoons oil

Instructions:

1. Make the sauce: In a jar, combine all sauce ingredients, seal and shake well.
2. Prep your veggies: Cut up all your veggies as described above.
3. Stir-fry the veggies: Heat the wok until hot, add a little oil and stir fry the green beans for 1-2 mins then add the peppers and corn, then finally the spring onions. Continue to cook until just tender and lightly charred.
4. Cook the noodles: Remove the veggies, add water to the wok, then add the noodles. Cook until all the water has been absorbed and the noodles are soft and easy to stir through.
5. Combine: Add the sauce to the noodles then add the veggies and tofu if using and stir through to warm through, but don't overcook.
6. Serve: Serve your noodle bowl immediately garnished with extra peanuts or cashews and some spring onion tops.

For the Optional Tofu:

1. Cut tofu into cubes. Mix soy sauce with a little water, then coat tofu in the mixture and marinate for at least an hour, or ideally more.
2. Preheat oven to 390°F. Place tofu on a lined baking sheet and bake for 15 minutes.
3. Stir oil through and return to the oven for 15 mins.

Get Creative!:

• Spice it up: Add some fresh ginger or more chili for extra zing.
• Veggie swap: Use whatever vegetables are in season.
• Nut-free? Use toasted sesame seeds or sunflower seeds.
• Extra protein? Add some edamame beans or chickpeas.

Enjoy this flavor explosion with every slurp, and don't forget to share your creations! Happy cooking, everyone!

Share the Love:

If you enjoyed this recipe, tag me on social media #ZestinasVeganWokWonders, I can't wait to see your bowls!