Kick up the warmth by upping the chili sauce on this ready-in-minutes recipe from the 15-Minute Vegan Meals cookbook. Be happy to swap out the noodles for rice or soba noodles for a distinct texture.
What you want:
1 (6-ounce) bundle ramen noodles
1 teaspoon avocado oil
1¼ cups sliced cremini or portabello mushrooms
¾ cup thinly sliced crimson cabbage
¼ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
2 teaspoons soy sauce
½ teaspoon agave nectar
½ teaspoon mirin
½ teaspoon ginger paste
1 tablespoon toasted sesame oil
1 teaspoon chili garlic sauce, plus extra for serving
2 sliced tablespoons scallions
What you do:
1. Fill a big pot with 2 inches water (or sufficient to totally submerge noodles), cowl, and convey to a boil. Add noodles, stir, and canopy once more to convey to a different boil. Uncover and proceed to boil noodles, in response to bundle instructions, after which drain and rinse.
2. In a sauté pan over medium warmth, heat oil. Add mushrooms and prepare dinner 3 to 4 minutes. Add crimson cabbage, salt, pepper, and garlic powder. Cook dinner 3 minutes, stirring sometimes, till crimson cabbage wilts.
3. Into a big mixing bowl, whisk collectively soy sauce, agave, mirin, ginger paste, toasted sesame oil, and chili garlic sauce. Add drained noodles and toss. Serve with greens. High with scallions and extra chili garlic sauce.