Vegan Chicken 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, drain, run under cold water, and set aside.
Cook the vegan chicken strips in a large skillet according to package instructions, then remove and set aside on a plate.
Heat 1 teaspoon of peanut oil in the skillet over medium heat, add the white and light green parts of the green onions with a pinch of salt, and sauté for 3-4 minutes until softened.
Raise the heat to medium-high, add the sliced shiitake mushrooms, shredded cabbage, and another teaspoon of peanut oil, and sauté until softened, about 12-15 minutes.
While the vegetables are cooking, combine the soy sauce, rice vinegar, water, and sugar, and set aside.
Make a small hole in the middle of the pan, add the last teaspoon of peanut oil, then add the minced garlic and grated ginger, and sauté for about 30 seconds until fragrant, stir to combine, add the vegan chicken and ramen noodles, gently stir to combine until warmed, then add the soy sauce mixture and sauté for another 2-3 minutes until everything is glazed and the liquid is absorbed.
Garnish with sliced green parts of the green onions, and serve with sriracha if desired.
