Name: Vegan Chow Mein
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 3 servings
Ingredients: 3 tbsp dark soy sauce (plus more to taste); 2 tbsp water; 2 tbsp toasted sesame oil; 0.5 null vegetable bouillon cube (crumbled); 2 tsp cornstarch; 2 tsp agave syrup; 1 tsp sriracha; 1 tsp rice vinegar; 0.5 tbsp vegetable oil; 1 cup mock chicken pieces (torn into shreds); 1 tbsp vegetable oil; 1 null onion (thinly sliced); 2 clove garlic (minced); 5.3 oz vegan chow mein noodles; 0.25 null napa cabbage (thinly sliced); 2 null carrot (julienned); 1 null bok choy (thinly sliced, stems and leaves separated); null null toasted sesame seeds; null null sliced green onion; null null chili crisp

Instructions

Show units in method

1

Combine dark soy sauce (3 tbsp), water (2 tbsp), toasted sesame oil (2 tbsp), vegetable bouillon cube (0.5), cornstarch (2 tsp), agave syrup (2 tsp), sriracha (1 tsp), and rice vinegar (1 tsp) in a jar or small bowl.
2

Heat vegetable oil (0.5 tbsp) in a sauté pan over high heat. Cook mock chicken pieces (1 cup) until golden. Transfer to a plate and set aside.
3

Heat vegetable oil (1 tbsp) in the now-empty pan. Cook onion (1) and garlic (2 clove) until the garlic becomes golden.
4

Then add napa cabbage (0.25), carrot (2), and white stems of bok choy (1). Cook for 3-4 minutes.
5

Meanwhile, cook vegan chow mein noodles (5.3 oz) according to the package directions. Then drain and rinse with cold water to stop the cooking process.
6

Add the mock chicken pieces (1 cup) back to the pan along with the bok choy (1) leaves. Cook until warmed through.
7

Stir through the cooked vegan chow mein noodles (5.3 oz), then pour over the sauce and toss to combine. Cook for 3 minutes to allow the cornstarch (2 tsp) to thicken.
8

Serve with [null null sliced green onion] and [null null toasted sesame seeds]. Enjoy!