This fuss-free stir fry combines mock meat, vegetables and noodles in a delicious sauce. You can whip this up in just 20 minutes, making this ideal for a quick midweek meal. I really like how bright and colourful the vegetables are, it makes for an inviting and delicious meal. Any kind of mock chicken will work for this, so I would suggest using your favourite. As for noodles, any straight to wok noodles will work
Serves; Two – three Cook time; 20 minutes
You’ll need;
- One teaspoon of oil
- One quarter of a red cabbage, thinly sliced (roughly 150g)
- One small carrot, julienned (roughly 70g)
- Three spring onions, thinly sliced (60g)
- Half a red pepper, thinly sliced
- 280g mock chicken
- 300g noodles (this is the cooked weight)
- For the sauce; two tablespoons of the following; dark soy sauce, light soy sauce, vegan stir fry sauce, toasted sesame oil, water. One teaspoon of lime juice, and finally two teaspoons of cornflour
Method;
- Begin by heating the teaspoon of oil in a frying pan over a medium heat. Once it’s warmed up, add in the cabbage and fry for five minutes
- Next, add the carrot and continue to fry for another couple of minutes
- Add the red pepper and spring onion and give them a good stir. Allow everything to cook for another five minutes
- Next, add the sauce ingredients into a small bowl and whisk them together until well combined. Add the mock chicken and noodles into the frying pan before drizzling over the sauce
- Give the sauce five minutes to thicken and evenly coat the vegetables, noodles and mock chicken. Once it’s thickened it’s ready to serve
Bethany's Vegan Kitchen 