Ingredients

The following ingredients have 4 Servings
  • 8 ounces Ramen Noodles ((226g) or Dried Chow Mein Noodles)
  • 1 Tbsp Sesame Oil
  • 3 Tbsp Soy Sauce
  • 2 Tbsp Vegan Oyster Sauce
  • 1/4 cup Vegetable Stock ((60ml) or Broth)
  • 1/2 Tbsp Coconut Sugar (or Light Brown Sugar)
  • 2 Tbsp Sesame Oil
  • 4 Cloves Garlic (Crushed)
  • 1 Tbsp Minced Ginger
  • 1/2 cup Spring Onion ((50g) Chopped)
  • 2 cups Cremini Mushrooms ((195g) Sliced)
  • 1 Medium Red Bell Pepper (Thinly Sliced)
  • 1 Medium Yellow Bell Pepper (Thinly Sliced)
  • 1 Large Carrot (Julienned or Sliced)
  • 2 cups Baby Broccoli Florets ((120g))
  • 1 cup Baby Corn ((130g) Sliced)
  • 2 cups Fresh Basil ((60g) Chopped)
  • Black Sesame Seeds

Instruction

  • Prepare noodles. Prepare the noodles according to package instructions, drain, rinse and set aside. Undercook the noodles slightly as they will cook more with the other veggies in the wok. 
  • Make your sauce. Add sesame oil, soy sauce, vegan oyster sauce, vegetable stock and coconut sugar to a measuring jug and whisk together until well mixed. 
  • Add sesame oil to a wok and heat it at medium high heat until hot. 
  • Add crushed garlic and minced ginger and sauté for a minute to lightly toast them. 
  • Then add spring onions, mushrooms, red bell pepper, yellow bell pepper, carrot, baby broccoli florets and baby corn and sauté until the veggies are tender but still firm. 
  • Add the cooked noodles, pour over the sauce and add the chopped basil. 
  • Toss the veggies and noodles and sauce together and fry for a few minutes until the noodles are heated through and the sauce is well combined with the veggies and noodles. 
  • Serve in bowls and garnish with a sprinkle of black sesame seeds.