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.
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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Ingredients
- 150g of plant-based 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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