We are absolutely addicted to Szechuan sauce. If anyone says it's not life-changing, they're lying. It certainly changed ours!

These easy, vegan noodles are perfect for noodle lovers, and it's super simple to make. Packed with baby bok choi, crispy oyster mushrooms, spicy Szechuan Sauce, and more, it's a favourite we keep returning to again and again.

Ingredients (serves 2):

  • 1 package of glass noodles (suitable for 2 people)
  • 6-8 tbsp vegan Szechuan sauce (we made our own Easy, Vegan Szechuan Sauce)
  • 4 baby bok choi
  • 150 g (5.2 oz) oyster mushrooms
  • 1 bunch of fresh asparagus
  • 1 bunch of parsley
  • 2 onions
  • 6 cloves of garlic, crushed
  • 1 tbsp. of vegetable fond
  • 50 g (1.7 oz) sesame seeds


  1. Finely chop the onions and the parsley.
  2. Chop the bok choi and asparagus in chunky pieces, and tear the oyster mushrooms into thin strips.
  3. In a large wok or frying pan, heat the Szechuan sauce on high heat.
  4. Add the oyster mushrooms, onions, and garlic, and stir until golden brown. 
  5. Meanwhile, boil your glass noodles in a small pot according to the instructions on the package (it shouldn't take more than 3-4 minutes).
  6. Add the sesame seeds and asparagus to the wok, and give them a minute to absorb the flavour.
  7. Make a well in the middle of the wok, and toss in the noodles. Pour in the vegetable fond, and stir until the noodles are covered in sauce.
  8. Add the bok choi and parsley last to preserve their freshness and texture. Mix everything until covered in sauce.
  9. Serve immediately and enjoy!



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