6ozchow mein noodlesalternatively ramen or other thin noodles
3cloves of garlic, finely chopped
1packageveggie chicken/ chicken-free strips (between 6 and 9 oz)
For the Sauce:
2teaspoonscorn starch
3tablespoonssoy sauce
1tablespoonhoisin
1tablespoonmirin or rice wine vinegar
1teaspoonbrown sugar
1/2teaspoonsesame oil
Instructions
Make the sauce: Place all ingredients in a small bowl and stir until combined.
In a large pan, heat some olive oil and pan-fry the vegan chicken pieces until crispy. Set aside.
In the meantime, cook the noodles according to the instructions on the package. Set aside.
Cut the veggies. Cut the broccoli into small florets, the carrots and the bell pepper into thin strips, the green onions into rings, and finely chop the garlic.
In the same pan you used for the veggie chicken heat some sesame oil and cook the garlic and the green onions for 2 minutes on high heat. Stir a few times.
Then add the broccoli, the carrots, and the red bell pepper. Cook for 5 minutes on high heat. Then add the veggie chicken.
Add the cooked noodles and the sauce and stir well. Cook for 3 minutes on high heat until the noodles are a bit crispy.
Sprinkle with sesame seeds and red pepper flakes (optional). Serve immediately.
Notes
I recommend using a large non-stick pan or wok to stir-fry the noodles.
Make sure to cook everything on high heat. This way the veggies will be tender, but still have a nice crunch and the noodles will crisp up easily.
You should have everything ready (the veggies, the sauce, and the noodles) once you start with the recipe. As you cook everything on high heat for only a few minutes, you won't have much time during the actual cooking process.