Vegan Chow Mein

Play
PlayPause
 
Ryan Goodwin avatar
Recipe video made by Ryan Published on 09/16/2020, viewed by 1555 , 0 Comments
yield4 portionstotal time15m

Combine 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

1

Play

2

Play

3

Play

4

Play
 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.

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.

5

Play

Peel ginger with a spoon and grate or chop to a fine paste.

6

Play

Peel garlic cloves and chop or grate to a fine paste.

7

Play

Wash the scallions and slice thin.

8

Play

Warm the sesame oil in a frying pan over medium heat.

9

Play

Stir in the grated ginger.

10

Play

Add the crushed garlic, toasting briefly.

11

Play
d and tender.

Add the coleslaw mix. Cook, stirring frequently, until the cabbage is wilted and tender.

12

Play

Stir in the soy sauce.

13

Play

Add the hoisin sauce. Simmer for a minute or two to reduce the sauce.

14

Play

Add the cooked noodles.

15

Play

Add the scallions and toss to mix well.

16

Play

Comments

Avatar placeholder