Vegan Garlic Noodles

Ingredients:

• 8 oz rice noodles or any other type of vegan noodles
• 4 tbsp soy sauce (use tamari for gluten-free)
• 2 tbsp maple syrup or agave nectar
• 2 tbsp sesame oil
• 2 tbsp vegetable oil or olive oil
• 6 cloves garlic, minced
• 1 tsp ginger, minced (optional)
• 1/4 cup green onions, sliced
• 1/2 cup mushrooms, sliced (optional)
• 1 cup broccoli florets (optional)
• 1/2 cup snap peas or snow peas (optional)
• 1/4 cup carrots, julienned (optional)
• 1 tbsp rice vinegar or lime juice
• 1 tbsp hoisin sauce (ensure it’s vegan)
• 1 tsp chili flakes or sriracha (optional, for heat)
• Sesame seeds, for garnish
• Fresh cilantro or basil, chopped (optional)

Instructions:

1. Cook the Noodles:
   • Prepare the noodles according to the package instructions. Once cooked, drain and rinse them under cold water to stop the cooking process and prevent them from sticking. Set aside.
2. Prepare the Sauce:
   • In a small bowl, mix together the soy sauce, maple syrup (or agave nectar), sesame oil, rice vinegar (or lime juice), and hoisin sauce. Set aside.
3. Cook the Vegetables:
   • Heat the vegetable oil in a large pan or wok over medium heat. Add the minced garlic and ginger (if using) and sauté for about 1 minute, until fragrant.
   • Add the mushrooms, broccoli, snap peas, and carrots (or any other vegetables you prefer). Cook for 5-7 minutes, until the vegetables are tender but still crisp.
4. Combine Noodles and Sauce:
   • Add the cooked noodles to the pan with the vegetables. Pour the sauce over the noodles and vegetables. Toss everything together to coat the noodles and vegetables evenly with the sauce.
5. Finish and Serve:
   • Add the sliced green onions and chili flakes or sriracha (if using) to the pan. Toss everything again to combine.
   • Remove from heat and garnish with sesame seeds and fresh cilantro or basil, if desired.
6. Serve:
   • Serve the garlic noodles hot, either as a main dish or as a side.