What you need:
12 ounces egg-free Chinese noodles or linguine
2 teaspoons toasted sesame oil
2 tablespoons peanut oil
8 ounces vegan beef strips
4 scallions, chopped
2-1/2 cups napa cabbage or bok choy, trimmed and shredded
1 small carrot, shredded
1-1/2 cups snow peas, strings removed
1 garlic clove, minced
2 teaspoons fresh ginger, peeled and minced
3 tablespoons tamari or other soy sauce
What you do:
- Cook noodles according to package directions. Drain and place in a large bowl. Add sesame oil and toss to coat. Set aside.
- Heat 1 tablespoon of peanut oil in a large skillet or wok over medium-high heat, add vegan beef strips and stir-fry 3 to 5 minutes. Remove from skillet and set aside.
- Reheat skillet with remaining 1 tablespoon peanut oil. Add scallions and cabbage and stir-fry 1 minute to soften slightly. Add carrot, snow peas, garlic, and ginger and stir-fry for 1 minute. Add 1 tablespoon tamari and continue cooking until vegetables are tender, about 3 minutes. Add noodles, vegan beef, and remaining tamari, tossing to combine. Serve hot.
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