I know, I know, you’re shocked to see yet another noodle dish from me.
Cue: your shocked face!
Seriously though, with everything going on in the world sometimes you just want a dish that brings you comfort and for me that is usually Asian noodles. They are versatile so you can get super fancy with it or do it up as simple as you like. This particular dish is a play on char siu, but obviously we’re not going to be using adorable pigs in our vegan meal, so we relied on good ol’ TVP to get the job done.
This vegan dish is all about the seasoning (and the noodles) but mostly the seasoning.
I don’t know about where you guys are–feel free to tell me where you are while reading this in the comments–but even if we were eating out these days, the suburbs of Bucharest aren’t exactly a haven for vegan cuisine, which means I can get all the Asian food I want right here in the comfort of my kitchen.
Now, you can too!
What you’ll need:
Onion
Bok Choy
Garlic
Chow Mein noodles
TVP
Peanut oil
Napa cabbage
Soy Sauce
Scallions
Hot sauce
Cook the TVP as indicated, same with the noodles.
Drain the TVP and season it, then pop it into the air fryer, oven or just fry it in a skillet, the choice is yours.
Add peanut oil to a pan or skillet and cook onion, bok choy, ginger and garlic until done, about 5 to 10 minutes, depending on how you like it. Add soy sauce and hot sauce, then toss with crispy soya.
Serve on a bed of your favorite noodles and garnish with fresh, thin sliced scallions.
This quick and easy vegan meal should take you 30 minutes or less in the kitchen, but if you’re feeling like going there, feel free to share your fancier version of vegan Char-fu!
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