How about some pasta which for a change isn’t Italian style .Something minus tomatoes or cream . Something minus olive oil and herbs . Something that is bold and spicy and perfect for this rainy weather. Dinner tonight was Vegan Mongolian noodles and veggies stir fry in spicy soy ginger sauce for us . I love pasta nights , they are easy to make and a family favorite. I think pasta is the only thing they will readily eat their veggies with. Mongolian food includes a lot of meat , but this recipe is my vegan take on the same.
The inspiration of this stir fry recipe – The big fat Indian wedding. Do I sound weird . Well , it’s funny but I got introduced to this spicy stir fry at our community wedding’s and fell in love with it. It’s on the menu at almost every Indian (rajasthani) wedding I have been to and it is called as Mongolian stir fry . Since it has been 2 years , I haven’t been to India and not attended any wedding , I miss the huge feast and mainly this stir fry. There ,this stir fry is prepared minus noodles . But I decided to add it for a complete satisfying meal. I can never forget how it tastes hence I took the liberty to re created it my own way . I haven’t seen this kinda stir fry on a restaurant menu yet hence whenever I crave for it I make it at home itself. 15 minutes is all it takes start to finish making it a great meal option.
What’s this Mongolian stir fry made of ? Colorful assorted veggies , greens , fettuccine pasta , ginger , pepper and sauces make up this wonderful stir fry. I have skipped garlic and onions for a change and kept it more ginger oriented. The clean and bold flavors are just spot on that will leave you asking for more . After mission beetroot , I am on mission Kale and hence this stir fry has loads of it . Overall this stir fry comes with a lot of nutrition and yumminess that one would expect from a meal. Below is a step by step pictorial of the same followed by the recipe.
Make ahead of time Like any other stir fry you can make this one ahead of time too. Veggies can be chopped and stored in the refrigerator beforehand. Same goes with the noodles, you can boil them al dente , coat with oil and store it in an airtight container in the fridge for 3 days. On busy evening all you have to do is toss everything together and dinner is on the table in less than 5 minutes.
Highlights
No onion , no garlic Vegan Quick and easy Nutritious Make ahead of time
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