Vegan Chick'n Ramen Stir Fry
Ingredients
- 2 (3.5 oz) packages vegan ramen noodles, flavor packets discarded
- 4 cloves garlic
- 2 tsp grated fresh ginger
- 4 green onions, white and light green parts minced and dark green parts separated and sliced for garnish
- 5 oz shiitake mushrooms, sliced and stems trimmed
- 2 1/2 cups shredded green cabbage
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 1/4 cup water
- 1/2 tsp sugar
- 1 (8-10 oz) package vegan chick'n strips
- 3 tsp peanut oil or sesame oil
- Sriracha, optional for serving
Preparation
Cook ramen noodles according to package instructions, discarding flavor packets
While noodles cook, prepare vegetables by mincing garlic, grating ginger, mincing white and light green parts of green onions, and slicing mushrooms and dark green onion parts for garnish
Heat oil in a large skillet or wok over medium-high heat
Add garlic, ginger, and minced green onions; stir-fry for 1-2 minutes until fragrant
Add shiitake mushrooms and shredded cabbage; stir-fry until vegetables are tender, about 3-5 minutes
Add vegan chick'n strips and cook until heated through, about 2-3 minutes
In a small bowl, mix rice vinegar, soy sauce, water, and sugar to make the sauce
Pour the sauce into the skillet and stir to combine all ingredients
Add the cooked and drained noodles to the skillet and toss everything together until well coated
Garnish with sliced dark green onion parts and serve with sriracha if desired
