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Vegan Mongolian noodle pan

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Ingredients for 2 servings:

  • 125 g vegan mie noodles
  • 1 dash of sesame oil
  • 1 pack of soup vegetables
  • 1 bell pepper(s), green
  • ¼ red cabbage
  • 6 tbsp soy sauce
  • 4 tbsp raw cane sugar
  • 2 tbsp sriracha sauce
  • 1 tbsp sesame oil
  • 1 tbsp ginger
  • 1 tsp garlic

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

with crunchy vegetables and a sweet and spicy sauce

Cook the noodles in boiling water with a dash of sesame oil for 4 minutes. Drain and rinse under cold water to prevent further cooking. Slice the red cabbage and bell pepper. Slice the carrots (I only used one) and leek. Finely dice the celery. Mix together the sauce ingredients. Heat a little oil in a large pan and fry the vegetables until softened but still firm to the bite. Season the vegetables lightly with salt and pepper. Add the noodles to the vegetables and stir in the sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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