Yuxiang Noodles

Yuxiang Noodles are a delightful vegan dish that combines the umami flavor of mushrooms with the spicy kick of Sichuan peppercorns. This stir-fried noodle dish is not only bursting with flavor but also quick and easy to prepare, making it perfect for a weeknight meal.

Ingredients

• Whole wheat noodles - 200 grams
• Soy sauce - 3 tablespoons
• Sesame oil - 1 tablespoon
• Vegetable oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, minced
• Red bell pepper - 1, thinly sliced
• Carrot - 1 medium, julienned
• Mushrooms (shiitake or button) - 150 grams, sliced
• Green onions - 2, chopped
• Sichuan peppercorns - 1 teaspoon, ground
• Chili paste - 1 tablespoon (adjust for heat preference)
• Cilantro - for garnish, optional

Steps

1. Cook the whole wheat noodles according to package instructions until al dente. Drain and set aside.
2. In a large pan, heat the vegetable oil over medium heat. Add minced garlic and ginger, and sauté for about 1 minute until fragrant.
3. Add the sliced mushrooms, red bell pepper, and carrot to the pan. Stir-fry for 5-7 minutes until the vegetables are tender.
4. Stir in the ground Sichuan peppercorns and chili paste, mixing well to combine with the vegetables.
5. Add the cooked noodles to the pan, followed by the soy sauce and sesame oil. Toss everything together until the noodles are well coated and heated through, about 3-5 minutes.
6. Remove from heat and garnish with chopped green onions and cilantro if desired. Serve immediately.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 70 g
• Fiber: 7 g
• Sugar: 6 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• High in fiber from whole wheat noodles and vegetables, promoting digestive health.
• Rich in vitamins and minerals from a variety of fresh vegetables.

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