Stir-fried glass noodles with vegetables, a vegan version of Pad woon sen

Vegan Pad Woon Sen

Made in no time, this vegan recipe is easy and tasty.

Serves 2

200 g fresh glass noodles

1 teaspoon sesame oil

2 tablespoons light soy sauce

1 teaspoon dark soy sauce

2 tablespoons mushroom sauce

1 teaspoon coconut sugar

2 garlic cloves, chopped

50 g carrot, cut into very small cubes or julienne

50 g Chinese broccoli (kale), thinly sliced separating stems and leaves

50 g ear mushrooms, thinly sliced

50 g cabbage, thinly sliced

2 Thai celery stalks, cut into 3 cm lengths

2 tablespoons vegetable stock (or water)

Ground pepper

2 tablespoons oil

In a bowl, pour the noodles, sesame oil, dark soy sauce, half of the light soy sauce and half of the mushroom sauce. Stir until noodles are evenly brown.

Over a medium heat stir-fry garlic, carrot, broccoli stems and mushrooms in 2 tablespoons oil, for 2 minutes. Add remaining vegetables (including broccoli leaves) and cook for about 2 minutes more.

Stir in the remaining soy sauce and mushroom sauce, sugar and stock then mix well.

Add the noodles and celery and stir constantly for 1 to 2 minutes or until the noodles are hot.

Transfer to a serving dish. Add pepper to taste.

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