Are Chinese noodles vegan

RecipeVegan Mie noodles with stir-fried vegetables

The excuse "I don't have time to cook" doesn't work here. Because it only takes a few basic ingredients, fresh vegetables and just 30 minutes of time.


Serving size: For 4 people


  1. Clean, wash and pat dry the paprika, Chinese cabbage, chilli pepper and spring onions. Cut the peppers into 1/2 cm wide strips. Divide the Chinese cabbage leaves into fine strips, finely dice the chilli pepper. Cut the spring onions into rings 1/2 cm wide. Rub the mushrooms clean with kitchen paper and cut off the stems. Cut the mushrooms into 1/2 cm wide slices. Peel and finely dice the garlic.
  2. Put the pasta in a bowl. Pour 1.75 liters of boiling water over the top and let it steep for 6 minutes. Then pour into a sieve and mix with the roasted sesame oil. Cover the pasta and set aside.
  3. Heat the vegetable oil in a wok or deep pan and stir-fry the mushrooms over high heat for 2 - 3 minutes until golden brown. Add the white parts of the spring onions, garlic, paprika strips and chilli cubes and stir-fry over medium heat for approx. 2 minutes. Add the Chinese cabbage and stir-fry for about 1 minute. Mix the tamari sauce with 2 tablespoons of water, vinegar and agave syrup and stir into the vegetables. Cover and leave the wok vegetables to stand on the switched off hotplate.
  4. Wash the coriander and sprouts and shake dry. Finely chop the coriander. Divide the pasta on four plates, add the stir-fried vegetables and sauce and top with the sprouts and coriander.