Tia's Vegan Chinese Veggie Udon stirfry

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 167.3
  • Total Fat: 5.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 683.4 mg
  • Total Carbs: 21.7 g
  • Dietary Fiber: 4.7 g
  • Protein: 8.5 g

View full nutritional breakdown of Tia's Vegan Chinese Veggie Udon stirfry calories by ingredient


Introduction

So after going to the Chinese market I decided to experiment with my findings and came up with this simple vegan dish! So after going to the Chinese market I decided to experiment with my findings and came up with this simple vegan dish!
Number of Servings: 8

Ingredients

    1 tsp Garlic oil or any other oil you want
    1 stalk celery chopped
    1 packet baby carrots, or one to two large carrots chopped
    1 onion chopped
    1 cup dried shiitake mushrooms, soaked and sliced
    1 piece wood ear mushroom (found at your local asian market) soaked and chopped
    one small can waterchestnuts
    one large can baby corns andbamboo shoot tips (definitly better then the strips)
    one (est) 20oz packet of fried tofu triangles ( or you could just buy a regular thing at the grocery store and save some calories)
    1 8oz? packet precooked odon noodles
    1 tsp sesame oil
    1 splash soy sauce
    3-4 tbsp vegetarian flavored oyster sauce
    1 pinch ginger
    .25 tsp cayenne pepper

Directions

heat the garlic oil in wok or other large frypan. Add the onion and brown slightly, then add carrots, celery, and shiitake mushrooms. Fry for 10 minutes, or until slightly softened. Add noodles, tofu, corn, bamboo, and waterchestnuts and fry for an additional 10 minutes. Add sesame oil, soy sauce, vegetarian flavored oyster sauce, ginger, cayenne pepper, and chinese five spices and fry for another 5 minuntes. Serve hot with perhaps a steamed bun or bok choy.

Serves 8 about 3/4cups each

Number of Servings: 8

Recipe submitted by SparkPeople user VERITASLATEO.