Japanese BBQ Sauce Noodle Stir Fry (Vegan + GF)

Japanese BBQ Sauce Noodle Stir Fry (Vegan + GF)

This Japanese BBQ Sauce Noodle Stir Fry is vegan and gluten-free and just perfect for a quick and easy but healthy and delicious weeknight dinner!

Japanese BBQ Sauce Noodle Stir Fry (Vegan + GF)

I decided to season this stir fry with Japanese BBQ sauce. Japanese BBQ is called yakiniku, which means grilled meat. The meat is dipped in a special sauce called tare before being eaten (rather than being marinated before cooking).

This sauce, which is usually made from soy sauce, sugar, fruit juice, garlic and sesame seeds, is wonderfully salty-sweet and full of flavour. I personally think the sauce also goes well with loads of foods other than meat, so decided to try it as a seasoning for a noodle stir fry.

I recommend you use rice noodles that keep their shape well when cooked. You can also add tofu for protein. 

In terms of vegetables, I used beansprouts and pak choi because that was what I happened to have in the fridge, but you can use whatever else you like! Other veggies I would recommend include:

  • Shiitake or oyster mushrooms
  • Peppers
  • Mangetout
  • Baby corn
  • Carrots 

Japanese BBQ Sauce Noodle Stir Fry (Vegan + GF)

Want more noodle recipes? You might like my: 

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Japanese BBQ Sauce Noodle Stir Fry (Vegan + GF)
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Japanese BBQ Sauce Noodle Stir Fry (Vegan + GF)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This Japanese BBQ Sauce Noodle Stir Fry is perfect for a quick and easy but healthy and delicious weeknight dinner!

Course: Main Course
Servings: 2
Ingredients
  • 2 portions rice noodles (ensure gluten-free if necessary)
  • 2 tablespoons vegetable oil (or sub rapeseed oil)
  • 1 onion, thinly sliced
  • Handful of bean sprouts
  • Handful of pak choi, roughly chopped
For the sauce:
  • 3 tablespoons soy sauce (or tamari if gluten-free)
  • 1 heaped teaspoon miso (ensure gluten-free if necessary)
  • 1 teaspoon agave syrup (or sub any other sweetener)
  • 1/2 teaspoon ground ginger (or sub freshly grated ginger)
  • 1 clove of garlic, grated
  • 1 teaspoon sesame seeds
  • Pinch of black pepper, to taste
  • 1 teaspoon sesame oil
  • 1 tablespoon vinegar (ensure gluten-free if necessary)
  • Pinch of cayenne chilli pepper, to taste
Instructions
  1. Cook or soak rice noodles according to instructions on packet

  2. Heat up the oil in a frying pan

  3. Once hot, add the onion and cook for about 10 minutes until softened and slightly browned 

  4. Add the pak choi and bean sprouts and continue to cook for about an extra 5 minutes

  5. Meanwhile, mix together all the ingredients for the sauce in a small bowl
  6. Once the vegetables are done, add the cooked rice noodles to the frying pan

  7. Add the sauce and mix well
  8. Enjoy immediately! 

Recipe Notes

I used beansprouts and pak choi because that was what I happened to have in the fridge, but you can use whatever else you like! Other veggies I would recommend include:

  • Shiitake or oyster mushrooms
  • Peppers
  • Mangetout
  • Baby corn
  • Carrots 

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