Vegan Vegetable Chow Mein

Ingredients

• Soy sauce

  Regular sodium, Shoyu

  3 tbsp or 48g

• Hoisin sauce

  Ready-to-serve

  1 tbsp or 16g

• Sherry

  Fino, Dry - Waitrose

  100g

• Sugar

  White, granulated sugar

  1 ½ tsp or 6g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Sauce, hot chile, sriracha

  1 tsp or 5g

• Garlic

  Raw

  3 cloves, minced or 9g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Carrots

  Raw

  1 strip large or 7g

• Red peppers

  Hot chili, raw

  ¹⁄₁₆ cup, chopped or diced or 13g

• Cabbage

  Raw

  ½ head, large or 624g

• Broccoli

  Raw

  ½ bunch or 304g

• Alfalfa sprouts

  Sprouted seeds, raw

  100g

• Egg noodles

  Cooked, enriched

  300g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Sesame seeds

  Seeds, whole, dried

  1 tsp or 3g

Directions

1. Heat some oil in a wok or pan on high heat. Add the garlic and onion and fry for about 20 seconds, tossing so they don't burn.
2. Add the broccoli and carrot and fry for a further minute or two.
3. Add the pepper, bean sprouts and cabbage and fry for a couple of minutes. Toss well so they get cooked evenly.
4. Cook noodles according to packet instructions - they made need soaking in water or adding straight to the pan.
5. Add the chow mein sauce and noodles, stir well and serve!
6. Top with chopped spring onion and sesame seeds.
7. Recipe by: Cupful of Kale (source: https://cupfulofkale.com/vegan-vegetable-chow-mein/)

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