Stranger Foods

The best vegan chow mein

Serves 3 35 mins

35 mins	Total
20 mins	Prep
15 mins	Cook

Vegetarian Recipe image

To effortlessly serve up this dish that outshines takeout, the secret is having all your vegetables chopped and prepped. Once you begin cooking, this recipe comes together swiftly, and with everything ready, the entire meal flows seamlessly.

Ingredients

x0.5

Metric

Imperial

Sauce

3 tbsps dark soy sauce
2 tbsps water
2 tbsps toasted sesame oil
½ vegetable bouillon cube
2 tsp cornstarch
2 tsp agave syrup
1 tsp sriracha hot sauce
1 tsp rice vinegar

Chow Mein Base

½ tbsps vegetable oil
168 g mock chicken pieces, torn into shreds
1 tbsp vegetable oil
1 medium onion, thinly sliced
2 cloves garlic, minced
150 g vegan chow mein noodles
¼ napa cabbage, thinly sliced
2 carrots, julienned
1 head of bok choy, thinly sliced, stems and leaves separated

Optional Garnishes

toasted sesame seeds
sliced green onion
crispy chilli oil

Instructions

°C

°F

Combine sauce ingredients in a jar or small bowl.
Add the oil to saute pan on high heat. Cook the mock chicken pieces until golden. Transfer to a plate and set aside.
Add the some more oil to the now-empty pan. Cook the onion and garlic in the pan until the garlic becomes golden.
Then add the cabbage, carrots, and white stems of the bok choy. Cook for .
Meanwhile, cook the noodles according to the package directions. Then drain and rinse with cold water to stop the cooking process.
Add the mock chicken back to the pan along with the bok choy leaves. Cook until warmed through.
Stir through the cooked noodles, then pour over the sauce and toss to combine. Cook for to allow the cornstarch to thicken.
Serve with green onions and sesame seeds. Enjoy!

The best vegan chow mein

Ingredients

Instructions

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