Vegan Soy Chow Mein, by Asa Narinder @the_art_of_pure_cooking
Today I am introducing you all to the crowning jewel of the Indo Chinese cuisine, vegetable chow mein. Indo Chinese cuisine has a distinct culinary style – it’s an amalgamation of various aspects of Indian and Chinese culinary styles, foods, and flavours. This style of cooking enhances naturally vegan food in the best way imaginable. Chow mein is a bright treat that is commonly made at home on special occasions and festivals. A fabulous food that adorns any festive meal. Chow mein is quick and easy to make, always delicious, and highly versatile. A perfect way to embellish your Diwali meal, as you look toward festive remedies to soothe the effects of the autumnal chill. Wishing you all a very Happy Diwali!
Ingredients (Serves 2)
- ½ cube of vegetable stock
- 40g dried soy chunks
- 200g of mixed stir-fry vegetables
- 1 tbsp stir-fry oil
- 1 clove crushed garlic
- ½ tbsp soy sauce
- ½ tbsp white vinegar
- ½ tbsp siracha
- 1 tsp crushed black pepper
- Salt to taste (considering the sodium in soy sauce)
- Straight to wok rice noodles, 1 individual packet
- Spring onions, chopped, to garnish
- In a heavy based pan bring 720ml of water to a boil.
- Crumble the vegetable stock cube over the boiling water, and stir until well combined.
- Add the dried soy chunks to the boiling stock, along with a pinch of salt. Continue cooking over medium-high heat for a further 5 minutes or until the soy chunks double in size.
- Once doubled, strain the soy chunks. Gently press on the soy chunks with the back of a spoon to remove excess stock, then place them to the side.
- Add the stir-fry vegetables and oil to a pan and place over high heat.
- Cook the vegetables over high heat until the vegetables soften. Be sure to stir continuously to prevent any colour from developing.
- Add the soy sauce, vinegar, siracha, black pepper and salt (if using) to the vegetables. Stir until well combined.
- Next, add the cooked noodles and drained soy chunks to the stir-fry.
- Mix until everything is well combined and the noodles are heated through. This should only take a few minutes.
- Garnish the chow mein with chopped spring onions and serve immediately.