Directions
- 1Make the sauce by mixing soy sauce, dark soy sauce, sriracha, ketchup, sugar, rice wine vinegar, water and sesame seeds. Mix well and set aside.
- 2Chop garlic, ginger, spring onions, mushrooms, cabbage, green beans and carrots.
- 3Cover vegan chicken in corn flour and a couple of tablespoons of sauce. Fry in oil and add extra sesame seeds. Set aside when crispy.
- 4In the same pan, fry the garlic and ginger for a few minutes.
- 5Add remaining chopped vegetables (except cabbage) and fry until slightly softened.
- 6Add salt, cabbage and fry for one minute.
- 7Cook the noodles and add them to the pan with the sauce and stir.
- 8Add the fried vegan chicken and mix.
- 9Serve and enjoy!
Ingredients
- 1 heaped tbsp sesame seeds
- 2 tbsp soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp Sriracha
- 2 tsp ketchup
- 2 tsp sugar
- 1 tsp rice vinegar
- 2 tbsp water
- 6 garlic cloves
- 0.5 thumb ginger
- 5 spring onions
- 1 mushrooms
- 1 cabbage
- 1 green beans
- 1 carrots
- 1 courgette
- 400 g vegan chicken
- 400 g noodles
- 2 tbsp corn flour
Equipment
knifebowlmeasuring spoonsfrying panwooden spatulachopsticks
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