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You are here: Home / Mains / Vegetarian / Vegan Shanghai Noodles

Vegan Shanghai Noodles

August 10, 2023 By Lisa

Vegan Shanghai Noodles I LisaGCooks.com
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Vegan Shanghai Noodles

Here I present my super-simple Vegan Shanghai Noodles recipe!  Read on to learn how you can make this at home too 🙂

The Inspiration

I don’t know about you but I’m having a really hard time reconciling eating in a restaurant with the prices as high as they are.  It breaks my heart for the restaurant owners and staff.  The prices have gone through the roof and these poor souls have bills to pay.

So the prices go up.

Mike and I were never really THAT much into restaurants anyway, I’m a total homebody and having two little kids brings its own restaurant challenges.  For instance, as soon as the overly-priced food shows up is the precise time one or both children need to poop.

So We Stay home

It was Father’s Day and we weren’t digging a restaurant excursion so we did the next best thing.

We ordered Take-Out!

Chinese Take-out.

We got our usual order but I also tried a dish of, you guessed it; Shanghai Noodles.  Totally gooey and infused with curry but to be totally honest, I found it super greasy because of all the meat.

It hit me like a ton of bricks

Vegan Shanghai Noodles.

This is how you make it:

Bruschetta Pasta I LisaGCooks.com

Bruschetta Pasta I LisaGCooks.com

Bruschetta Pasta I LisaGCooks.com

Place a large pot of water to boil then cook the pasta according to package Directions – don’t forget to add salt to the pasta water.

Vegan Shanghai Noodles I LisaGCooks.com

Whisk together the 1/4 cup oil, rice vinegar, curry powder, garlic powder, the 1/2 tsp salt and 1/4 tsp pepper; I use a measuring cup.  Once whisked, set aside.

Vegan Shanghai Noodles I LisaGCooks.com

Vegan Shanghai Noodles I LisaGCooks.com

Place a large frying pan or wok over medium-high heat and add the 1 tbsp of oil, once hot – it will ripple, add in the celery, onion and both pepper.

Season with salt and pepper.

Vegan Shanghai Noodles I LisaGCooks.com

Sauté for a few minutes then add in the peas.

Again, season lightly with salt and pepper.

Bruschetta Pasta I LisaGCooks.com

The pasta should be cooked by now so drain it and add the pasta to the frying pan with the veggies.

Vegan Shanghai Noodles I LisaGCooks.com

Give the vinaigrette another quick mix then pour it on top of the pasta.

Vegan Shanghai Noodles I LisaGCooks.com

Vegan Shanghai Noodles I LisaGCooks.com

Vegan Shanghai Noodles I LisaGCooks.com

Mix well.

Vegan Shanghai Noodles I LisaGCooks.com

You can serve this immediately or you can serve it warm! 

Vegan Shanghai Noodles I LisaGCooks.com

 

Ingredients used in this recipe:

 

 

Vegan Shanghai Noodles I LisaGCooks.com

Great Value Canola Oil

 

Vegan Shanghai Noodles I LisaGCooks.com

Seasoned Rice Vinegar

 

Bruschetta Pasta I LisaGCooks.com

Catelli Classic, Spaghettini Pasta

 

 

What I served with my Vegan Shanghai Noodles:

 

Meat!

Mike will NOT do vegan without a side of steak!

Perfect Grilled Steak I LisaGCooks.com

How to Grill the best steak EVER

my son also had steak and of course my daughter had…

Perfectly Brined Chicken Drumsticks  I LisaGCooks.com

Perfectly Brined Chicken Drumsticks

because she doesn’t like beef!

I had…

Barbequed Salmon with a Spicy Sesame-Soy Glaze I LisaGCooks.com

Barbequed Salmon with a Spicy Sesame-Soy Glaze

because I love fish but no one else in my family will eat it 🤷‍♀️

 

 

 

A super-simple Vegan recipe for a curry noodle dish with tons of fresh, crunchy veggies that comes together in under 20 minutes 🙂

 

 

 

Vegan Shanghai Noodles I LisaGCooks.com

 

Other Recipes you might like:

 

Spicy Power Vegan Bowl

Spicy Vegan Power Bowl

 

Kale Chip I LisaGCooks.com

Kale Chips

 

Sesame Garlic Noodles with Crunchy Vegetables I LisaGCooks.com

Sesame Garlic Noodles with Crunchy Vegetables

 

 

 

 

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Vegan Shanghai Noodles I LisaGCooks.com

Vegan Shanghai Noodles


  • Author: Lisa G Cooks
  • Total Time: 13 minutes
  • Yield: 4 - 6 1x
  • Diet: Vegan
Print Recipe
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Description

A super-simple Vegan recipe for a curry noodle dish with tons of fresh, crunchy veggies that comes together in under 20 minutes 🙂


Ingredients

Scale

250 g of Spaghettini (half a standard box)

1/4 Cup Canola or vegetable oil, plus 1 tbsp

3 tbsp Rice vinegar

1 tsp curry powder

1 tsp garlic powder

1/2 tsp salt, plus more

1/4 tsp pepper, plus more

1 Celery Stalk, sliced

1 Small onion, sliced into sticks

1/2 Red pepper, sliced

1/2 Orange pepper, sliced

1/2 cup frozen green peas


Instructions

Place a large pot of water to boil then cook the pasta according to package Directions – don’t forget to add salt to the pasta water.

Whisk together the 1/4 cup oil, rice vinegar, curry powder, garlic powder, the 1/2 tsp salt and 1/4 tsp pepper; I use a measuring cup.  Once whisked, set aside.

Place a large frying pan or wok over medium-high heat and add the 1 tbsp of oil, once hot – it will ripple, add in the celery, onion and both pepper.

Season with salt and pepper.

Sauté for a few minutes then add in the peas.

Again, season lightly with salt and pepper.

The pasta should be cooked by now so drain it and add the pasta to the frying pan with the veggies.

Give the vinaigrette another quick mix then pour it on top of the pasta.

Mix well.

You can serve this immediately or you can serve it warm! 

Notes

  1. You can go with cider vinegar or white wine vinegar in place of Rice vinegar.
  2. Just go with any mild cooking oil.
  3. Originally posted on August 17, 2022!
  • Prep Time: 5 Minutes
  • Cook Time: 8 Minutes
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Vegan

Keywords: Chinese food, healthy Chinese food, vegan, Vegetables, vegetarian, Shanghai, Shanghai Noodles, Vegan Shanghai Noodles, healthy, LisaGCooks.com

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Filed Under: Pasta, Vegetarian

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