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VEGAN CHOW MEIN (TASTY VEGAN STIR FRIED NOODLES)

Vegan Chow Mein

Tasty vegan Chow Mein recipe that is healthy and full of flavour.

Chow Mein which means crispy noodles is a dish traditionally eaten at Chinese New Year because the long noodles (which aren’t meant to be cut) represent long life.

Quite apt you might say as a good stir-fry is exceptionally healthy not to mention tasty and easy to cook, so rather stress-free too. The quick preparation keeps vegetables fresh but with a nice bite.  And, the addition of super anti-cancer spice, turmeric, this vegan Chow Mein recipe adds an extra cancer-fighting kick and vibrancy.

Vegan Chow Mein

How to make vegan Chow Mein recipe

Prepare the stir-fry sauce by mixing the soy sauce, rice wine vinegar, turmeric, Chinese 5 spice agave nectar, and cornflour together and set aside.

Bring a pan of water to the boil and reduce to a simmer, add the noodles and cook for 3 minutes, remove and drain well then pour a small amount of oil in to stop them sticking and set aside.

Heat a good glug of sesame oil in a hot wok and add the carrots and agave nectar, this will nicely brown the carrots and add texture. Cook for a minute and then add the red cabbage and mushroom and cook for a further 2 minutes.

Add the noodles, sauce, and beansprouts and stir through to fully heat and serve immediately.

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Vegan Chow Mein

VEGAN CHOW MEIN (TASTY STIR FRIED NOODLES)

Tasty vegan Chow Mein recipe that is healthy and full of flavour. Chow Mein which means crispy noodles is a dish traditionally… Cancer-Fighting Main Courses VEGAN CHOW MEIN (TASTY VEGAN STIR FRIED NOODLES) European Print This
Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 150g of egg noodles
  • 1 carrot cut into long thin slices (julienne)
  • a handful of beansprouts
  • 150g of red cabbage cut into long thin slices
  • 200g of shiitake mushrooms (you can use a plant-based bacon)
  • 3 tablespoons of soy sauce
  • 1 tablespoon of rice wine vinegar
  • 1 teaspoon of turmeric
  • 1 teaspoon of Chinese 5 spice
  • 1 teaspoon of agave nectar
  • 1 teaspoon of cornflour
  • A large glug of sesame oil

Instructions

Prepare the stir-fry sauce by mixing the soy sauce, rice wine vinegar, turmeric, Chinese 5 spice agave nectar and cornflour together and set aside.

Bring a pan of water to the boil and reduce to a simmer, add the noodles and cook for 3 minutes, remove and drain well then pour a small amount of oil in to stop them sticking and set aside.

Heat a good glug of sesame oil in a hot wok and add the carrots and agave nectar, this will nicely brown the carrots and add texture. Cook for a minute and then add the red cabbage and mushroom and cook for a further 2 minutes.

Add the noodles, sauce and beansprouts and stir through to fully heat and serve immediately.

 

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