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Vegan Chow Mein Noodles🥡
Capture the flavours of your favourite Chinese takeaway from your very own kitchen!
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Recipe:
Ingredients:
- 300g Udon noodles
- 2 tbsp vegetable oil
- 1 large carrot, julienned
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 200g button mushrooms, sliced
- 4 spring onions, sliced diagonally
- 2 cloves garlic, minced
- 1 tbsp ginger, finely grated
- 4 tbsp soy sauce, or to taste
- 1 tbsp rice vinegar
- 1 tsp chilli sauce (optional)
- 1 tbsp agave syrup or maple syrup
- 1 tbsp cornflour, mixed with 2 tbsp water
- A drizzle of sesame oil (for dressing)
- Toasted sesame seeds for garnish
Method:
1. Cook the Udon noodles as per the packet's instructions, usually boiling until tender. Drain and set aside.
2. In a large wok, heat the vegetable oil over medium-high heat. Add the carrots, cooking for 2 minutes before introducing the bell peppers.
3. Add the mushrooms after the peppers have softened slightly and cook until they start to brown.
4. Stir in the garlic and ginger, cooking until aromatic.
5. In a separate bowl, mix together the soy sauce, rice vinegar, chilli sauce, and syrup, and pour over the veggies.
6. Thicken the sauce with the cornflour mixture, stirring well.
7. Add the noodles to the wok, tossing to combine with the sauce and vegetables.
8. Cook until everything is heated through. Remove from heat and drizzle with a touch of sesame oil.
9. Serve with a sprinkling of spring onions and toasted sesame seeds.
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