Ingredients

The following ingredients have 4 Servings
  • 2 tbsp oil
  • 1 clove of garlic (minced)
  • 1 shallot (minced)
  • 2 tbsp chopped green onions
  • 1 tsp minced ginger
  • 1/4 chili (optional) (minced)
  • 1/2 carrot (cut into matchsticks)
  • 1 bell pepper (I used half of a red and half of a yellow) (cut into strips)
  • 3-4 mushrooms (sliced)
  • 1/2 cup of your favorite greens (snow peas, spinach, pak choi, zucchini etc)
  • 3.5 ounces dry noodles
  • 1/4 cup vegan oyster sauce
  • 2 tbsp of the noodles cooking water
  • optional: toasted sesame seeds, lime juice

Instruction

  • Heat the oil in a large non-stick skillet. Once hot, add the minced garlic, shallot, green onions, and ginger. Sautée for about 3 minutes.
  • Next, add the carrots, bell peppers, mushrooms, and your favorite green vegetables, and sautée for another 5 minutes, or until carrots are tender but still a little bit crunchy.
  • In the meantime, bring a large pot of water to a boil. Once boiling, add the noodles and cook according to the package instructions. Add the vegan oyster sauce to a small bowl and dilute it with 2 tbsp of the noodles cooking water.
  • Drain the noodles and add to the skillet with the vegetables. Add the oyster sauce and stir to coat. Cook for one more minute and serve.
  • Serve topped with toasted sesame seeds, a squeeze of lime and chopped cilantro!