Ingredients:
- 2 package of udon noodles
- 1 package of vegan Linda McCartney"duck" (seitan, jackfruit, or soy-based protein)
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 3 cloves of garlic, minced
- 1 red bell pepper, sliced
- 1 cup of shredded cabbage
- 1 cup of shredded carrots
- 1 cup of sliced pokChoi
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- Salt and pepper to taste
- Green onions for garnish
Instructions:
1. Cook the noodles according to the package instructions. Drain and set aside. Or used pre cooked like in picture.
2. In a wok or large skillet, heat the vegetable oil over medium-high heat.
3. Add the sliced onion and minced garlic to the wok, and sauté for 1-2 minutes until fragrant.
4. Add the sliced vegan "duck" to the wok, and stir-fry for 2-3 minutes until lightly browned.
5. Add the red bell pepper, shredded cabbage, shredded carrots, and sliced pokChoi to the wok, and stir-fry for 2-3 minutes until the vegetables are tender-crisp.
6. In a small bowl, mix together the soy sauce, hoisin sauce, and rice vinegar.
7. Pour the sauce over the vegetables and vegan "duck" in the wok, and stir-fry for an additional minute to coat everything evenly.
8. Season with salt and pepper to taste.
9. Add the udon noodles to the wok, and toss everything together until well combined.
10. Garnish with sliced green onions and serve hot.
Enjoy your delicious vegan shredded "duck" and vegetables chow mein noodles!
#asian #veganfood #veganrecipes #asianfood #asiancuisine #noddles #eatclean #veggie #foodie #foodporn #foodstagram #healthyrecipes
