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
Press the tofu to remove excess water and then cut into small cubes.
Soak the shiitake mushrooms in warm water until soft. Drain and slice.
Cook the rice noodles according to the package instructions, then drain and set aside.
Heat the vegetable oil in a large pan over medium heat. Add the tofu and mushrooms, and fry until golden brown.
Add the carrot, bell pepper, onion, garlic, and ginger to the pan. Stir-fry until the vegetables are tender-crisp.
Season with salt and pepper, garnish with spring onions, and serve hot.
Courses: Dinner
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