Meat Free Monday One day a week can make a world of difference

15 Minute Easy Noodles

So Vegan
  • Serves: 2
  • Preparation: 10
  • Cooking: 5
  • Ready: 15

These easy noodles just go to show you don’t need an endless list of ingredients to make seriously tasty food.


  • ½ thumb fresh ginger, peeled and finely chopped
  • 1½ teaspoons sesame oil
  • 1 tablespoon dark soy sauce
  • 1 tablespoon light soy sauce
  • 4 teaspoons maple syrup
  • 1 teaspoon rice wine vinegar
  • 160 g/5.6 oz noodles
  • 100 g/3.5 oz mushrooms, sliced (we use shiitake)
  • 1 red pepper, sliced
  • 4 tenderstem broccoli, halved lengthways
  • 1 spring onion, sliced


Add the ginger, ½ teaspoon sesame oil, the dark soy sauce, light soy sauce, maple syrup and rice wine vinegar to a jar. Seal the jar with a lid and give it a good shake, then leave to one side.

Meanwhile, cook the noodles in boiling water. They should be cooked but still chewy (see additional notes).

Add the remaining 1 teaspoon of sesame oil to a wok on a hot heat. Add the mushrooms, red pepper and broccoli. Fry for 3-5 minutes or until the veggies are cooked but still crunchy.

Add the cooked noodles, sauce you made earlier and spring onion. Stir and cook for 30 seconds, then serve.

Additonal notes

Recipe from the So Vegan App, courtesy of So Vegan

“It’s really important you don’t overcook the noodles, otherwise they’ll fall part in the wok. They should be soft but still chewy because the heat from the wok will continue to cook them.

We use regular wheat noodles, but you can use whichever noodles you like in this dish.

If the tenderstem broccoli stems are quite thick, we recommend slicing them in half or even quarters lengthways to make sure they cook at the same time as the other veggies.”

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