Description
Fast, easy and flavorful, this nourishing Vegetable Chow Mein is packed with powerhouse veggies and tasty noodles, then coated in a delicious sauce. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, and no highly processed ingredients.
Ingredients
Sauce Ingredients:
- 4 to 5 Tablespoons reduced sodium tamari *
- 3 Tablespoons organic maple syrup
- 1 teaspoon molasses
- 1 to 2 teaspoons mirin *
- 1 Tablespoon rice vinegar
- 1 Tablespoon minced garlic
- 2 teaspoon minced ginger
- 1 teaspoon tahini
- 1 Tablespoon cornstarch
Other Ingredients:
- 3 cups cabbage, shredded
- ½ cup carrots, grated
- 3 green onions, thinly sliced
- 1 cup red bell peppers, thinly sliced
- 5 oz. GF spaghetti/noodles (or noodles of choice)*
Optional Ingredients:
- 1 ½ cups soy curls (or beans of choice) *
Optional Topping Ingredients:
- Sliced green onions
- Red pepper flake
- Toasted sesame seeds
Instructions
- If using soy curls, prepare according to package directions, drain, squeeze out excess water, then chop into small 1 ½ inch pieces, set aside. If not using soy curls, skip this step.
- Prepare all the veggies as this recipe comes together fast, set aside.
- Boil the noodles according to package directions, when done rinse well with cold water, shake to remove any excess water, set aside.
- Place all the Sauce Ingredients into a bowl, whisk well, then set aside.
- In a large ceramic/enamel lined Dutch oven/pot or similarly large stockpot, add the shredded cabbage, grated carrots, bell pepper slices with 2 Tablespoons water. Cover and steam over medium-high heat for approx. 2 minutes or just until all the water has evaporated and the cabbage starts to wilt.
- Add all the remaining veggies, (soy curls if adding) to the skillet, then add the Sauce and increase the heat to thicken the sauce, stirring constantly. Once the sauce thickens, add the cooked noodles, stir to coat well. Reduce the heat to low and cook for 2 minutes. Then remove from the stove, place the lid on the skillet and allow to sit for 5 minutes before serving to allow the flavor to marry.
- Top with your favorite toppers, ex. chopped green onions, toasted sesame seeds, red pepper flake, etc.
Notes
*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
*Mirin: We used Eden Mirin. Mirin is a type of rice wine similar to sake, but with a lower alcohol content. You can leave the mirin out if you wish, but it really adds a nice depth of flavor and the alcohol burns off. If you decide to leave it out, you may need to increase the rice vinegar slightly and add more maple syrup. You can typically find mirin in the Asian aisle in most grocery stores or health food stores. If you prefer less sweetness, use the lower amount of mirin to 1 teaspoon.
*Noodles/Amount of Sauce Ratio: This recipe does not have a lot of sauciness to it. If you prefer more sauce, then cut back on the amount of noodles or amount of cabbage. The 5 oz. of spaghetti/noodles with 3 cups of cabbage is the perfect amount of sauce to veggies ratio in our opinion.
*Substitutes for Soy Curls: If you do not wish to use soy curls, you can substitute with your favorite white bean (edamame, chickpeas, cannellini, navy, etc.) or add extra veggies.
*Soy Curls: We found it challenging to find soy curls in our local grocery stores. We ended up buying them from Amazon. We purchased Butler Soy Curls 100% natural, no additives or preservatives, non-GMO, grown without chemical pesticides.
*Perfect Asian Dish: This dish is perfect for children and/or adults who enjoy an Asian dish with less heat.
*Servings: Makes 2 to 3 servings.
*Storage: Refrigerate, use within 5 days