An irresistible vegan chow mein that comes alive with a perfectly balanced sauce featuring salt, fat, acid, and sweetness. Stir-fried with tender vegetables, cooked chow mein noodles, and shredded vegan chicken pieces (or tofu)
Vegan
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Adapted from a video by Pick Up Limes
If I could make only 1 noodle dish for the rest of my life… 🥢
vegan chicken piecesor tofu as substitute~250 gest.
onion~1est.
garlic2 cloves
carrot2
Napa cabbagethinly sliced1 cup
bok choy1
chow mein noodles~300 gest.
toasted sesame seeds~2 tbspest.
green onion~2est.
Steps
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1
Prepare the sauce by combining 3 tablespoons soy sauce, half a crushed vegetable bouillon cube, 2 tablespoons each of water and toasted sesame oil, 2 teaspoons cornstarch, 2 teaspoons agave syrup, and 1 teaspoon each of rice vinegar and sriracha hot sauce in a jar. Whisk well and set aside.
2
Prepare the vegetables: slice off the top of the onion, cut it lengthwise, and peel away the skin. Keep the root end intact as it anchors the onion together. Use a claw hand grip with tucked fingers for safety. Slice lengthwise along the onion toward the root end, optionally adding one or two horizontal cuts for finer pieces. Then dice into cubes, and finish by flipping and slicing any pieces around the root.
3
Alternatively, to slice the onion into strands instead of dicing, trim off the root and slice lengthwise to create long, delicate strips.
4
Mince 2 garlic cloves.
5
Julienne the carrots: first create a flat side on each carrot to form a stable surface. Then cut into very thin slices while keeping fingers tucked. Stack a few slices together and cut them into thin lengthwise matchsticks.
6
Thinly slice Napa cabbage and measure out 1 cup.
7
Prepare bok choy: thinly slice a head of bok choy, separating the white stems from the dark leafy greens.
8
Shred vegan chicken pieces, or use crumbled tofu as an alternative protein source.
9
Heat oil in a wok (or sauté pan if wok is unavailable) and cook the vegan chicken pieces until golden. Transfer to a plate and set aside temporarily.
10
Add more oil to the pan and cook the onion and garlic until the garlic becomes golden.
11
Add the Napa cabbage, carrots, and white stems of bok choy. Cook until the vegetables soften while leaving a slight bite to the carrots.
12
While vegetables cook, cook the chow mein noodles according to package instructions. Once cooked, drain and rinse under cold water to stop the cooking process.
13
Return to the pan, add the chicken pieces and bok choy leaves, and stir until everything is heated through.
14
Add the cooked noodles and stir optionally for 45 seconds to 1 minute.
15
Pour in the sauce. Do not serve immediately; the sauce contains cornstarch which needs at least 1 to 2 minutes on the heat to properly thicken and give the noodles a glossy finish.
16
Garnish with toasted sesame seeds and green onion to finish.
PrimedTableBETA
