Vegan Chow Mein
4 portions
15mCombine rice ramen and coleslaw mix for an effortless vegan and gluten free noodle dish that you can tweak to your liking. While oyster sauce will form the flavor-backbone of your typical chow mein, hoisin makes for a passable vegan alternative.
What you will need
10 oz. Rice Ramen Noodles
3" Fresh Ginger
2 cloves Garlic
1 bunch Scallions
2 Tbsp Toasted Sesame Oil
12 oz. Coleslaw Mix
1 Tbsp Soy Sauce
2 Tbsp Hoisin Sauce
(Nutritional facts 176 calories, 5.91 g fat, 27.89 g carbohydrates, 2.7 g protein, 2 mg cholesterol, 228 mg sodium)How to cook
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Bring a pot of water to a boil. Add the noodles. Set a timer for 4 minutes. After about a minute the noodles will soften enough that you can gently separate them with a fork or a set of chopsticks, just like making top ramen. After about 4 minutes, the noodles should be tender. Strain them and set them aside.
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Peel ginger with a spoon and grate or chop to a fine paste.
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Peel garlic cloves and chop or grate to a fine paste.
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Wash the scallions and slice thin.
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Warm the sesame oil in a frying pan over medium heat.
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Stir in the grated ginger.
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Add the crushed garlic, toasting briefly.
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Add the coleslaw mix. Cook, stirring frequently, until the cabbage is wilted and tender.
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Stir in the soy sauce.
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Add the hoisin sauce. Simmer for a minute or two to reduce the sauce.
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Add the cooked noodles.
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Add the scallions and toss to mix well.
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