Vegan Yakisoba

pickuplimes.com

Stephanie Buchanan

subheading: Stir-fry:

7.1 oz (200 g) dry yaki soba noodles†

½ Tbsp (7 mL) vegetable oil , for frying the chick'n

7.1 oz (200 g) mock "chicken" pieces

½ Tbsp (7 mL) vegetable oil , for frying the noodles

3.4 oz (95 g) shiitake mushrooms , sliced (optional)

1 small onion , thinly sliced

1 carrot , julienned

2 cups (128 g) shredded green cabbage

1 cup (90 g) fresh bean sprouts

2 stalks green onion , cut into 2 cm strips (optional)

subheading: Yakisoba sauce:

3 Tbsp (45 mL) sodium-reduced soy sauce

3 Tbsp (45 mL) mushroom stir-fry sauce

3 Tbsp (45 mL) ketchup

1 Tbsp (15 mL) vegan Worcestershire sauce

1 tsp (5 g) brown sugar , packed

subheading: Optional garnish:

furikake seasoning

pickled ginger

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