Description
A quick and flavorful vegan noodle dish featuring spicy cumin-infused sauce, shiitake mushrooms, and vegan ‘beef’ crumbles, perfect for a satisfying single serving in just 20 minutes.
Ingredients
Noodles
- 8 ounces fresh shelf-stable udon noodles OR 4 ounces dried ramen or thick spaghetti noodles
Sauce & Toppings
- 2 teaspoons avocado oil, divided (or another neutral oil)
- 3.5 ounces frozen vegan “beef” crumbles*
- 1 ounce shiitake mushrooms, sliced
- 5 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 – 1 teaspoon Sichuan peppercorns, ground (optional, but recommended)
- 1/2 teaspoon ground coriander
- 1 tablespoon Chinese Black Vinegar (Chinkiang Vinegar*)
- 1 tablespoon soy sauce
- 2-3 teaspoons chili crisp oil
- 1/2 cup cilantro, chopped
Instructions
- Prepare the Noodles: Prepare the noodles according to the package instructions. For fresh shelf-stable udon, cover with boiling water and let soak while cooking the sauce. For dried noodles, boil in salted water until done, then drain without rinsing.
- Brown the “Meat”: Heat 1 teaspoon of avocado oil in a medium nonstick skillet over medium heat. Add frozen vegan “beef” crumbles and shiitake mushrooms. Sauté for 5 to 7 minutes, stirring every minute, until browned.
- Aromatics: Push the crumbles to one side of the pan. Add remaining oil to the other side. When warm, add minced garlic, ground cumin, ground Sichuan peppercorns, and ground coriander. Sauté for 1 to 2 minutes until fragrant, then mix with crumbles to avoid burning.
- Deglaze: Stir in Chinese Black Vinegar and soy sauce. Sauté for 2 to 3 minutes until most liquid evaporates and flavors meld.
- Combine: Add the cooked noodles to the pan along with 2-3 teaspoons of chili crisp oil and chopped cilantro. Turn off heat and toss gently until everything is well combined.
- Serve: Serve warm immediately. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- Use your choice of noodles: fresh udon for chewy texture or dried ramen/thick spaghetti for convenience.
- Sichuan peppercorns add a unique numbing spice, but can be omitted if unavailable.
- Chili crisp oil adds heat and texture; adjust quantity based on your spice preference.
- Make sure not to rinse noodles after draining to preserve sauce adhesion.
- This recipe is vegan-friendly by using plant-based meat crumbles.
- Leftovers can be reheated gently on stovetop or microwave.
