Veggie Loaded Chow Mein

• Vegan

• Produce

  • 2 cups Broccoli florets
  • 4 oz Brown mushrooms
  • 2 cups Cabbage, green or purple
  • 2 Carrots, large
  • 2 cloves Garlic
  • 4 Scallions

• Condiments

  • 1/4 cup Soy sauce, low sodium
  • 1 tsp Soy sauce, dark
  • 1 tsp Sriracha

• Pasta & Grains

  • 2 (5.6 ounce packages Yakisoba noodles

• Baking & Spices

  • 2 tsp Brown sugar
  • 1 tbsp Sesame seeds

• Oils & Vinegars

  • 1 tsp Rice vinegar
  • 2 tsp Sesame or vegetable oil

• Liquids

  • 1/2 cup Water

Found on thewanderlustkitchen.com

Description

Ingredients

• 2 (5.6 ounce) packages* yakisoba noodles, seasoning packets discarded
• 1/4 cup low sodium soy sauce
• 1 teaspoon dark soy sauce (optional, for color)
• 2 cloves garlic, minced
• 2 teaspoons brown sugar
• 1/2 cup water
• 1 teaspoon rice vinegar
• 1 teaspoon Sriracha
• 2 teaspoons sesame or vegetable oil
• 4 ounces brown mushrooms, sliced
• 2 cups broccoli florets
• 2 large carrots, cut into matchsticks
• 2 cups shredded green or purple cabbage
• 4 scallions, sliced
• 1 tablespoon sesame seeds (optional, for garnish)

Directions

• Follow the package instructions to warm and separate the yakisoba noodles.
• In a medium bowl, whisk together the soy sauce, dark soy sauce (if using), garlic, brown sugar, water, rice vinegar, and sriracha. Set aside.
• Heat the sesame (or vegetable) oil in a wok or skillet over medium-high heat. Add the mushrooms in a single layer and saute for 90 seconds per side, until browned. Remove from skillet and set aside.
• Add the broccoli and carrots to the pan along with 1/4 cup of water. Cover the pan, turn the heat down to medium, and let the vegetables steam for 2 minutes. Add the cabbage and scallions and stir-fry for 1 minute. Return the mushrooms to the pan along with the prepared noodles. Toss well.
• Pour the whisked sauce into the pan and toss the noodles to coat. Let the sauce come to a boil before turning the heat off. Serve hot, garnished with sesame seeds (if desired).