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, then drain and set aside.
In a small bowl, mix rice vinegar, soy sauce, water, and sugar to make the sauce.
Heat peanut or sesame oil in a large skillet or wok over medium-high heat.
Add garlic, ginger, and minced white and light green parts of green onions; stir-fry for 1 minute.
Add shiitake mushrooms and shredded cabbage; stir-fry for 3-4 minutes until vegetables are tender.
Add vegan chicken strips and cook for 2-3 minutes until heated through.
Add the cooked noodles and sauce mixture; stir-fry for another 2 minutes to combine.
Serve garnished with the dark green parts of green onions and sriracha if desired.
