Vegan Mongolian Noodle Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 125 g Mie noodles, vean
- 1 dash sesame oil
- 1 packet soup greens
- 1 bell pepper (s), green
- 0.25 ¼ red cabbage
For the sauce:
- 6 tablespoon soy sauce
- 4 tablespoon raw cane sugar
- 2 tablespoon sriracha sauce
- 1 tablespoon sesame oil
- 1 tablespoon ginger
- 1 teaspoon garlic
Print Recipe
Pin Recipe Instructions
- Cook the pasta in boiling water with a dash of sesame oil for 4 minutes. Drain and rinse in cold water so that they do not continue to cook.
- Cut the red cabbage and peppers into strips. Slice the carrots (I only used 1) and leek. Finely dice the celery. Mix the sauce ingredients together.
- Heat some oil in a large pan and fry the vegetables in it until they are soft but still firm to the bite. Lightly salt and pepper the vegetables. Add the pasta to the vegetables and stir in the sauce.
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