Easy stir-fried noodles to make as a quick weekday lunch or dinner. Each serving is filling and hearty. You'd better get those chopsticks some practice!
½ box lo mein noodles, cooked according to package instructions
¼ cup plant milk
3 tbsp kecap manis (sweet soy sauce, or sub with 2 tbsp soy sauce and 1 tbsp molasses)
1 tbsp rice wine vinegar
1 tbsp cornstarch
1 tsp toasted sesame oil
1 medium garlic clove
1 2"-piece ginger
½ tsp red pepper flakes
white and black sesame seeds and more red pepper flakes to top
In a food processor combine together all the ingredients aside from the noodles and pulse till smooth.
Pour the sauce into a pot and whisk on medium heat until it thickens, ~1 min.
Add the noodles and stir. Remove from heat and serve topped with sesame seeds and more red pepper flakes. Enjoy!
MUSHROOMS AND BROCCOLI
Heat up 1 tbsp avocado oil and 2 tsp toasted sesame oil in a skillet and once hot add 2 cups baby bella mushrooms and 2 cups broccoli florets. Season with 1 tsp vegan oyster sauce, 1 tsp sea salt and ½ tsp Szechuan pepper (optional). Cook until no moisture remains, and both the mushrooms and broccoli are lightly golden, 10-12 mins. Remove from heat and enjoy!
Noha is an Egyptian writer who grew up in Cairo and currently lives in Southern Arkansas. She created LeeksnBeets to show how being vegan does not limit your diet, but instead provides you with far more freedom to enjoy delicious food that’s not only good for you, but the planet too.
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