2 tbsp olive oil
2 garlic cloves
1 cup plant-based chicken sliced thinly into strips
1 cup plant-based bacon cut in strips
2 tbsp cornstarch dissolves in 1 cup of water
3-4 tbsp soy sauce
1/4 tsp ground black pepper
1 carrot sliced lengthwise
1 pak Choi cut lengthwise
1 small cabbage shredded
1 onion sliced
5 pieces of young baby corn
Salt as needed
Vegetable pak noodles
In a work or big skillet, heat oil over medium heat. Sauté garlic until softened add the chicken slices and cook , stirring regularly, until are done add the bacon and do the same. In the meantime cook noodles on the stove top with a 1 cup of water until noodles are soft
Pour the cornstarch mixture into the wok and add the soy sauce and ground pepper and bring to a boil. Doing this from the beginning keeps the veggies crisp and helps to prevent over-cooking them.
Add the first batch of vegetables: cabbage, carrots and pak Choi, onion and sweet corn and cook for 2-3 minutes.or until the vegetables are tender and crisp and the sauce is thickened then add 1 cup of cooked noodles Season with salt if needed, plant-based bacon is a little bit salty if you’re going to use it. No need to add salt. serve hot with plain rice.
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