Vegan Stir-Fry Soup (Quick and Easy Noodles and Veg With An Asian Broth)

Leftovers can be stored in a covered container in the fridge for up to 3 days.
 
Or frozen for up to 3-4 months.

Leftovers will likely have soaked up most of the stock. Add a little extra veggie stock to a pan and gently bring to a simmer and heat until piping hot throughout.
 
If frozen, defrost before reheating.

* Leftovers can be used for spring roll fillings.

* Most of the stock will soak up as it sits in the fridge but if not just drain and use the noodles and vegetables to create yummy spring rolls.

* My daughter used some leftovers as a filling to stuff into a tortilla wrap and crisped it up in a panini machine for a makeshift spring roll toastie. She said it was very tasty!

* Leftovers can also be enjoyed as a noodle and veggie dish without added stock. Reheat in a wok or similar as you would cook a stir-fry. Serve with a sprinkle of soy sauce, perhaps a dash of sesame oil and a sprinkle of sliced green onions/spring onions. So delicious.

* Or simply enjoy the leftover noodles and veggies chilled directly from the fridge as a quick, nutritious snack.

Absolutely!

The beauty of this recipe is its adaptability and versatility in regards to what you already have. Especially reduced sticker veggies and any veggies needing used up in the fridge.

A few ideas:

* replace the Chinese 5 spice with curry powder, Thai spice blend or similar

* replace the spice blend with a tablespoon or 2 of a curry paste such as Thai green curry, Thai red curry, Thai yellow curry, or similar

* sub the kale with spinach, collards, spring greens, cabbage, cauliflower greens, shredded Brussel sprouts, Pak choy, bok choy, etc

* use any veggies you have in the fridge or freezer that need using. Slice the veggies into thin stick batons for a more authentic look

* use any kind of noodles you have available. Such as buckwheat, Udon, ramen, wheat, etc

* use whatever soya sauce you have to hand. I use tamari but light or dark soy sauce is fine also. And liquid aminos can also be used as a replacement. Start with 1 tablespoon and taste the flavour before adding extra

*Instead of fresh onion, garlic and ginger sub these for their dried powdered or granulated counterparts. Or the equivalent that comes in a jar or tube.

* use whatever vegan stock cubes, paste, powder or ready-made, you have available and any flavour. Such as mushroom, herb, vegan chicken or vegan beef stock, etc

*replace the flavourings for a a ready-to-use packet or jar of vegan stir-fry sauce

*instead of noodles serve the soup over ready cooked rice

Tailor your soup to reflect your family's favourite flavours.
 
A few suggestions:

(although maybe not recommended to add everything at once on this list!)

Exact quantities depend on personal preference.
 
* a tablespoon of vegan 'fish' sauce
* a teaspoon of tamarind paste
* a tablespoon of mango chutney, added at the end of cooking. This is especially tasty when the Chinese 5 spice has been subbed for curry powder. My family calls the result home-made pot noodles.
* a teaspoon of rice vinegar at the end of cooking
* a few teaspoon of sesame oil added at the end of cooking
* frozen or fresh edamame/soya beans (dried soya beans would need to be pre-cooked before adding)
* frozen broad beans
* frozen peas/sweetcorn
*Pak choy, bok choy
*bean sprouts
*water chestnuts (usually found in a can in the UK)
*bamboo shoots (usually found in a can in the UK)
*various mushrooms fresh or dried
*dried seaweed
* a can of drained black beans, or similar. My son loves black beans with noodles and veggies.
* a can of drained mixed bean salad/mix
* chopped fresh chilli's
* teaspoon or two of chilli paste
* a few curry leaves, or lime leaves
* lemongrass
* ½ a teaspoon of miso paste mixed through each serving
* about 100g of cubed tofu or tempeh.
* Quorn vegan pieces or other vegan meat alternative chunks or pieces

Anything you like!
 
* sliced spring onions/ green onions
* chopped chives
* chopped coriander
* chopped chilli's
* fresh red onion rings or slices
*chopped cashews, peanuts or flaked almonds
* sesame seeds, poppy seeds
*chilli flakes
*paprika flakes
*red pepper flakes
*sweet chilli sauce

This veggie and noodle soup is perfect on its own but a few accompaniments can make this meal even better! Stir fry soup is an amazing starter for a larger Asian or Chinese themed meal.

* crispy tofu bites.
* vegan Asian style crackers/crisps
* lentil crisps/chips
* seaweed crisps
* spring rolls
* bread, rolls, pitta breads, flatbreads, naan breads, chapatis, etc.
* quick dinner rolls

Yes!

Ensure all your ingredients, especially the noodles, veggie stock and any flavourings used are gluten-free.

I often use Marigold bouillon stock powder or cubes which are gluten-free. And tamari soya sauce which also tends to be gluten-free.
 
Gluten-free noodle options include (but do check package ingredients carefully!)
 
* Japanese soba noodles/ buckwheat noodles
* noodles made from pulses such as soya, chickpea, etc.
* noodles made from grains such as quinoa, multigrain (wheat free)
* rice noodles, these come in various degrees of thickness
* shirataki noodles, or similar (noodles that are gf, fat, calorie and nutrient-free)

Alternatively noodles prepared with butternut squash or courgette/zucchini by using a noodle spiralizer are also a tasty gluten-free option.