Bethany's Vegan Kitchen

Stir fried vegetables, strips of shredded mock beef and noodles in a quick stir fry sauce. This doesn’t take long to cook and really doesn’t skimp on flavour

Yield; Two servings (550kcal approx per serving) Cook time; 15 minutes

You’ll need;

1. One tablespoon of oil
2. One small brown onion, minced
3. Two cloves of garlic, minced
4. One red chilli pepper, finely chopped (seeds removed for less heat) or use half if you don’t want too much heat
5. 175g/6oz mock beef, chopped into thin strips
6. 300g/10.5oz straight to wok noodles
7. One stalk of bok choi, bottom removed and stalks cut in half
8. For the sauce you’ll need; 30ml light soy sauce, 100ml water, half a teaspoon of the following; white wine vinegar, sugar, ground ginger, miso paste, then one and a half teaspoons of both Chinese five spice and tomato puree, and finally two teaspoons of cornflour

Method;

• In a large frying pan fry the garlic and chilli in the oil for a minute over a medium heat. Then add the “beef” and onion, continue frying for another 10 minutes, stirring often
• Add the noodles into the frying pan, gently separate the noodles with a fork. While the noodles are heating through, add the bok choy, then whisk all the sauce ingredients into a bowl to fully combine
• Once the bok choy has started to wilt, pour over the sauce, it should immediately start to bubble and thicken
• Keep stirring to fully combine, and coat everything in the sauce. Then garnish with spring onion, chillies, sesame seeds and serve