Vegan Lo Mein Noodle Pan

Ingredients for 3 servings:

• 250 g mushrooms, brown
• 150 g udon noodles
• 3 spring onions
• 2 carrots
• 1 bell pepper
• 1 pak choi (baby pak choi)
• 1 garlic clove(s)
• 1 handful of bean sprouts
• 6 tbsp soy sauce
• 2 tbsp rice wine vinegar
• 2 tsp sesame oil
• 2 tsp agave syrup
• 1 tsp five-spice powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

perfect for using up leftovers

Cook the udon noodles in boiling water for 5 minutes, drain, and rinse with cold water. Chop the carrots and bell peppers. Slice the spring onions, setting aside the white and green parts separately. Finely chop the garlic, slice the bok choy, and set aside the white and green parts separately. Mix the sauce ingredients together well. Heat a little vegetable oil in a pan. Add the garlic, mushrooms, and the white parts of the bok choy and spring onions to the pan and sauté for 3 minutes. Then add the bell peppers and carrots and sauté everything together for another 3 minutes. Stir in the green parts of the bok choy and spring onions and continue sautéing until the bok choy leaves wilt. Finally, stir in the noodles, sauce, and sprouts and heat for another minute. You can also use other vegetables; just use whatever you have on hand or what’s in season.