Chickenless Stirfried Noodles FULL RECIPE VIDEO HERE
INGREDIENTS:
Vegan
YIELD:
2-3 People
MEASUREMENTS:
1 Packet of Noodles
1 tbsp Vegetarian 'Oyster' Sauce
2 tbsp Soy Sauce
1 tsp Rice Vinegar
1 tsp Pure Sesame Seed Oil
Cooking oil (or water) for frying
1/4 cup of Cornstarch Slurry
1/2 tbsp Brown Sugar
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Ginger
2 tsp Korean Chili Paste
Salt & Pepper to taste
1-2 cups of Mock Chicken/Meat of Choice
1/2 cup Carrots, sliced
1/2 cup Red Bell Peppers
1/2 cup Green Bell Peppers
1 tbsp Minced Garlic
3/4 of an Onion, sliced
INSTRUCTIONS:
1. In a mixing bowl whisk together all wet ingredients (except cooking oil/water) with brown sugar, garlic, ginger, and garlic powder, chili paste. Set aside to allow to thicken.
2. Heat oil in a skillet; Cook onions and garlic until lightly sautéed. Stirfry peppers and carrots until desired consistency. Add mock meat and cook thoroughly, before adding in sauce on a low-heat.
3. Stir in noodle packet. Garnish with sesame seeds and green onions.
4. Serve with Sriracha to taste.
RECIPE NOTES:
If you prefer your dish to be not as spicy replace Chili Paste with Smoked Paprika.
Add in other veggies of your choice for a different texture like broccoli or bok choy.
If your sauce gets too thick add more water, slowly, to thin out the mixture.