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 8oz-10oz package vegan chickn strips
- 3 tsp Peanut oil or sesame oil
- Sriracha if desired for serving
Preparation
Cook the ramen noodles according to package instructions, discarding the flavor packets.
Heat peanut or sesame oil in a large pan or wok over medium-high heat.
Add garlic, ginger, and minced white and light green parts of green onions; stir-fry for 1-2 minutes until fragrant.
Add shiitake mushrooms and shredded cabbage; stir-fry until vegetables are tender, about 5 minutes.
Add vegan chicken strips and cook until heated through, about 3 minutes.
In a small bowl, mix rice vinegar, soy sauce, water, and sugar; pour over the mixture and stir to combine.
Add the cooked noodles to the pan and toss everything together.
Garnish with sliced dark green parts of green onions and serve with sriracha if desired.
