As someone who became vegan very gradually and not so long ago, one of the first resources I came across was the Meatless Monday campaign. TheVegLife.com began as a personal journal of recipes I was learning along the way. I’ve decided that I want to contribute one recipe each week, on a Monday, which both titles and tags it as #MeatlessMonday to make them easily identifiable in searches. Every recipe will still be completely vegan, but the tags will allow those searching for meatless recipes to find and join those of us who are living The Veg Life!
That being said, here is the first in our new series… MEATLESS MONDAY Sesame Noodles with Vegetables.
You can add any veggies you have on hand, but I used cucumbers and carrots along with snow peas and green onions. Those fancy little edges on the cucumber are made using a citrus zester prior to slicing.
The sauce is what really makes this dish. Sweet (or hot if you can take it) Chili Sauce, Olive or Grapeseed Oil, Sesame Oil, Rice Vinegar, Soy Sauce and freshly grated Ginger. Stir in a generous amount of green onions.
We used Hokkien Stir Fry Noodles (my new favorite). Any Asian noodle will do, but in a pinch you could always use fettuccine noodles.
- Hokkien Stir Fry Noodles or any wide Asian noodle or Fettucine
- 2 Tbl Soy Sauce
- 1 Tbl Rice Vinegar
- 1-1/2 tsp Sesame Oil
- 1/2 tsp Olive or Grapeseed Oil
- 1/4 tsp Sweet Chili Sauce
- 1 Clove of Garlic grated
- 1 Tbl Fresh Ginger grated
- 2 Tbl Green Oniones sliced
- OPTIONAL: White or Black Sesame Seeds for garnish
In a small bowl, add all of the ingredients for the sauce whisking to combine.
Prepare noodles to package instructions. Any Asian noodle will do. In a pinch, substitute Fettuccine.
No need to heat the sauce, just toss with the hot noodles.
Top with additional green onions and/or sesame seeds.