Asian Noodle Stir Fry: low-carb, GF + vegan!

This stir fry is allll I’ve been eating the past few days.

It’s like a (way) healthier version of yakisoba noodles…but without any sketchy oils, MSG or other additives.

Asian Noodle Stir Fry with a peanut-chili sauce…yes plz

It’s SO good: full of veggies (which are so fun to eat in ribbon form!) and plenty of protein from lentil pasta! 

You can use any type of spaghetti pasta you please, but if you’re looking for the low-carb and high-protein benefit of this recipe, I recommend using a lentil, chickpea or other bean-based pasta. Brands like Banza, Explore Foods, and Trader Joe’s each offer different legume pasta.

One serving (2oz) of the Trader Joe’s red lentil pasta that I’m using legit has 21g of protein! How nuts is that? It’s amazing. If you’re wondering about taste, I will say the texture is a little different, but it’s not very noticeable in this recipe. These noodles aren’t quite as soft as regular wheat pasta, but for the nutrition punch – it’s definitely worth it.

I love making recipes that are full of veggies, high-protein AND gluten-free because I know some people who are gluten-intolerant have a hard time finding vegan and GF meals.

This recipe is easily doubled for your meal prep game – I know I’ll be using this in my meal prep rotation!

I hope you love this as much as I do! Be sure to tag me on Instagram @passionforplants if you try it out.

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Ingredients

• 4 oz lentil spaghetti noodles (or other chickpea/bean spaghetti pasta)
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 3 tbsp Bragg’s liquid aminos
• 2 tsp avocado or coconut oil
• 2 tsp sesame oil
• 3 tbsp sweet chili sauce (or 1 tbsp maple syrup + 2 tsp sriracha)
• ¼ cup runny peanut butter
• 1-2 tsp sriracha (optional)
• ½ cup green onions, sliced thinly
• 2 tbsp coconut milk
• 3 large carrots, peeled & ribboned
• 2-3 cups chopped bok choy (leaves and stalks)
• 1 medium cucumber, peeled & ribboned

Toppings (optional): crushed peanuts, lime wedges, cilantro

Method

1. Prepare the veggies: ribbon the carrots by using a peeler. Ribbon the cucumber into long, thin slices (they will look similar to the carrot ribbons). Cut the bok choy into roughly 1-inch pieces. Chop the green onions, and mince the garlic and ginger.

Beautiful bok choy before slicing into 1-inch pieces.

2. Cook the lentil or chickpea pasta al dente, according to instructions. I’m using a red lentil pasta from Trader Joe’s, but any type of spaghetti noodle would work. Drain and rinse the noodles when finished, then drizzle the sesame oil on top. Stir through to keep the noodles from sticking.

3. Place a wok pan on medium heat. Add the avocado or coconut oil. When the oil is hot, add the ginger and garlic. Saute 1-2 minutes until fragrant. Stir to keep from sticking.

Chopped green onions before they get sautéed.

4. Add the carrot ribbons and chopped bok choy. Add a splash of water to the wok. Saute for 4 minutes until they start to get soft.

5. Add the chopped green onions (reserve some for serving). Cook another minute or so.

Cooked carrot ribbons, bok choy, and green onions.

6. When the ribbons are soft and cooked, add the cooked noodles and stir until the mixture is well incorporated. Add the liquid aminos, sweet chili sauce, sriracha (optional), and peanut butter. Stir everything through. Cook for another 2-3 minutes.

7. Remove the wok from heat and stir in the cucumber ribbons.

8. Taste the stir-fry. Add more seasonings to taste, like liquid aminos or peanut butter.

Let the stir-fry cool and dish up! Top with the remaining chopped green onions, roasted peanuts, or cilantro and lime wedges. This stir fry tastes amazing cold, too – so it would make a great lunch. I recommend doubling the recipe – you’ll definitely want seconds!

Look at this gorgeous stir-fry! And it’s full of so much goodness for your body, too!

This one’s a winner, for sure!

Enjoy your weekend, friends.

Kathrine