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:
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!
Ingredients used in this recipe:
Great Value Canola Oil
Seasoned Rice Vinegar
Catelli Classic, Spaghettini Pasta
What I served with my Vegan Shanghai Noodles:
Meat!
Mike will NOT do vegan without a side of steak!
How to Grill the best steak EVER
my son also had steak and of course my daughter had…
Perfectly Brined Chicken Drumsticks
because she doesn’t like beef!
I had…
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 🙂
Other Recipes you might like:
Spicy Vegan Power Bowl
Kale Chips
Sesame Garlic Noodles with Crunchy Vegetables
Vegan Shanghai Noodles
- Total Time: 13 minutes
- Yield: 4 - 6 1x
- Diet: Vegan
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
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
- You can go with cider vinegar or white wine vinegar in place of Rice vinegar.
- Just go with any mild cooking oil.
- 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