Vegeterian Wide Noodles with Vegetables and Soy Protein
Vegeterian Wide Noodles with Vegetables and Soy Protein

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, vegeterian wide noodles with vegetables and soy protein. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Then add wide noodles and all vegetables and stir well. Seasoning with soy sauce, shiitake mushroom sauce and sugar. Stir well until vegetable is cooked but still crunchy.

Vegeterian Wide Noodles with Vegetables and Soy Protein is one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Vegeterian Wide Noodles with Vegetables and Soy Protein is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can cook vegeterian wide noodles with vegetables and soy protein using 13 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Vegeterian Wide Noodles with Vegetables and Soy Protein:
  1. Prepare 100 gr Wide Rice Noodles
  2. Take 1 bunch Kale Slices (as picture)
  3. Prepare 50 tbsp Carrot Dices (as picture)
  4. Take 2 pcs. Baby Corn Dices (as picture)
  5. Make ready 1 pcs. Egg
  6. Prepare 1 tsp Chopped Garlic
  7. Prepare 2 tbsp Soy Protein
  8. Make ready 1 tsp White Soy Sauce
  9. Take 1/2 tsp Black Soy Sauce
  10. Make ready 1 tsp Shiitake Mushroom Sauce
  11. Get 1 tsp Sugar
  12. Get 1 tbsp Vegetable Oil
  13. Take little pepper powder

Use for making more noodles, dipping, stir-fries, marinating tofu or tempeh, drizzling on bowl meals and salads etc. Defrost overnight in the fridge and thin as necessary with a drop of water or coconut milk. I do not recommend freezing the noodles and vegetables. Add sesame oil, and swirl to coat.

Step by Step to make Vegeterian Wide Noodles with Vegetables and Soy Protein:
  1. Pour black soy sauce onto wide noodles and spread all around. Set aside.
  2. Pour oil into pan, add garlic and fry till scent.
  3. Put soy protein, egg and stir. Then add wide noodles and all vegetables and stir well.
  4. Seasoning with soy sauce, shiitake mushroom sauce and sugar. Stir well until vegetable is cooked but still crunchy.
  5. Served on plate and sprinkle with pepper powder
  6. Tip : Taste is salty, sweet and little oily texture. As you might like to have spicy and sour taste, just add chili powder and vinegar. Just add it together with seasoning or can be served as condiments. Optional vegetable as you like such as broccoli, broccoli, orinji mushroom, etc.

Reduce heat to medium-high; add carrots. Add bell pepper, corn, green onion, and broccoli. Stir in mushrooms, noodles, ¼ cup water, and hoisin mixture. Coconut Curry Sweet Potato Noodles vegan & gluten-free I forget how delicious sweet potato noodles are. While I typically favor zucchini or cucumber in the summer, sweet potato noodles are a delicious alternative.

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