We always want to encourage more people to eat more plants, more of the time. That’s why we’ve partnered with Henry and Ian from BOSH! in time for Veganuary, and we’ve got a very tasty recipe for you and the whole family to enjoy!
We know we could feed the world on plant-based diets and make a huge impact in the fight against climate crisis - if more people adopted a vegan lifestyle. We love that BOSH! are so passionate about showing everyone how easy it can be to eat more plants. They’re dedication to creating fantastic food with as little impact as possible on our environment is inspiring to us all.
We’re very excited to share their low-energy cheeky chow mein recipe with you – it will get your mouth watering and tummy rumbling. This meal can be cooked in a wok, a saucepan, a frying pan, or even an air fryer. Even better, it’s super quick, which means it’s easy to rustle up and takes very little energy to make.
Take a look at the full recipe below and get cooking.
CHEEKY CHOW MEIN
Sometimes, when you’re in the mood for a takeaway all you really need is a cheeky chow mein. Well, my friends, here it is! This is the kind of quick, tasty, easy-win meal that makes mid-week cooking a doddle. Crunchy stir-fried veg and wonderfully slippery noodles all dressed in a sweet, sticky sauce that can be thrown together in no time at all. Such a winning dish!
2 garlic cloves
2 fresh red chillies
3cm piece fresh ginger
2 large carrots
200g green beans
200g dried whole wheat noodles
2 tbsp sesame oil
2 large handfuls of beansprouts
sesame seeds, for sprinkling
For the sauce
6 tbsp hoisin sauce
3 tbsp soy sauce (make sure it’s vegan!)
2 tbsp rice wine vinegar or white wine vinegar
2 tbsp sesame oil
1 tbsp sriracha
2 tsp cornflour
Before you start
Large saucepan of salted water on a high heat
Wok over a high heat
Make the sauce
Measure all the sauce ingredients into a bowl
Whisk to combine
Prep the veg
Peel and finely chop the garlic
Trim and finely chop one of the chillies and slice the other
Peel and finely grate the ginger
Finely slice the mushrooms
Peel the carrots and cut them into matchsticks
Cut the green beans into 3cm lengths
Cook the noodles
Add the noodles to the boiling water and cook them according to the packet instructions
Drain and tip into a bowl with 1 tablespoon of the sesame oil to stop them sticking together
Stir-fry the veg
Heat the remaining tablespoon of sesame oil in the hot wok
Add the mushrooms and fry for 5–10 minutes until soft
Add the garlic, chopped chilli and the ginger
Fry for 1 minute
Add the carrots and green beans and toss well
Fry for a few minutes longer
Pour over the sauce and tip in the noodles and beansprouts
Keep tossing, cooking for a couple of minutes until the vegetables are cooked, beansprouts softened a little and the sauce is mixed in
Time to serve
Tip the chow mein into bowls
Sprinkle with the sesame seeds and the sliced chilli and serve immediately
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