‘beef’ Lo Mein

• gesamtzeit: 13 minutes

Zutaten

For the Soy Curls:

120g soy curls

720ml hot vegan broth

1 tbsp cornstarch (8g)

½ tsp salt

2 tbsp vegetable oil (30ml)

For the Sauce:

60ml reserved broth or water

3 tbsp soy sauce (45ml)

2 tbsp hoisin sauce (30ml)

1 tbsp dark soy sauce (15ml)

1 tbsp maple syrup (15ml)

1 tbsp rice wine vinegar (15ml)

1 tsp white pepper

For the Lo Mein:

1 tbsp vegetable oil (15ml)

½ medium onion, thinly sliced (about 75g)

1 large carrot, julienned (about 75g)

½ tsp salt

4 garlic cloves, minced (about 10g)

3 stalks green onions, chopped (about 30g), whites and greens separated

225g cooked noodles

Chili crisp (for garnish)

Sesame seeds (for garnish)

Anweisungen

Soak soy curls in hot vegan broth for 10 minutes. Drain, reserving 60ml of the broth for the sauce, and squeeze out the excess liquid. Toss the soy curls with cornstarch and salt.

Heat 2 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Sauté the soy curls until golden and slightly crispy. Remove from the pan and set aside.

In a small bowl, whisk together the reserved broth, soy sauce, hoisin sauce, dark soy sauce, maple syrup, and rice wine vinegar. Set aside.

Heat 1 tbsp of vegetable oil in the same pan. Sauté the onion, carrot, and salt until slightly softened, about 3–4 minutes. Add the garlic and white parts of the green onions, cooking until fragrant.

Add the cooked noodles and sauce to the pan. Toss to coat everything evenly, then stir in the soy curls and green parts of the green onions.

Plate the lo mein and drizzle with chili crisp & sesame seeds.