This Vegan Mongolian Budaatai Khuurga offers a plant-based take on the traditional Mongolian fried noodle dish, substituting meat with a rich blend of mushrooms and tofu for a satisfying, umami-packed flavor. The noodles are pan-fried to a perfect golden brown and then mixed with a colorful array of vegetables, all coated in a savory soy sauce-based seasoning. This recipe is designed for those seeking to enjoy classic Mongolian flavors while adhering to a vegan diet. It’s an ideal dish for anyone looking to explore international cuisine in a plant-friendly way, providing a delightful culinary journey that doesn’t compromise on taste or texture.
Vegan
Vegan Mongolian Budaatai Khuurga
This Vegan Mongolian Budaatai Khuurga offers a plant-based take on the traditional Mongolian fried noodle dish, substituting meat with a rich blend of mushrooms and tofu for a satisfying, umami-packed flavor.
About this recipe
Method
15 min prep · 25 min cook
- 1
Press the tofu to remove excess water and then cut into small cubes.
- 2
Soak the shiitake mushrooms in warm water until soft. Drain and slice.
- 3
Cook the rice noodles according to the package instructions, then drain and set aside.
- 4
Heat the vegetable oil in a large pan over medium heat. Add the tofu and mushrooms, and fry until golden brown.
- 5
Add the carrot, bell pepper, onion, garlic, and ginger to the pan. Stir-fry until the vegetables are tender-crisp.
- 6
Season with salt and pepper, garnish with spring onions, and serve hot.
Courses: Dinner
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