We have been using discounted Hello Fresh boxes recently, and one recipe for express noodles with chicken had me actually wishing it hadn’t had any chicken. I’m not a fan of chicken breast and I felt by increasing the amount of nuts and veg, this could be cheaper and yet tastier.
And it turned out to be very easy to make it vegan, so I did. For fun. Here’s what I did.
1 bunch of spring onions
2 handsful of unsalted cashew nuts
2 handsful of salted roasted peanuts150-200g sugar snap peas
150-200g baby corn
Approximately 500g noodles of choice - I love fresh ones for speed
60ml ketjap manis
30ml soy sauce
1 tsp toasted sesame oil
Oil for frying
Vegan stock powder
First split the cashews and set aside.
Then finely slice the spring onions and set aside.
Then crush the peanuts very roughly.
At this point, cook the noodles if required and set aside after taking precautions to avoid sticking together as detailed on the packet. If you start them as you start frying the problem shouldn’t arise.
Heat a wok and add a little drizzle of groundnut oil. When hot, add most of the spring onions and stir. After a minute or two, add the halved cashew nuts and continue to stir. Now add the veg (sugar snaps and baby corn) and keep stirring.
Sprinkle about half to 3/4 of a teaspoon of veg gan stock powder onto the veg and add a splash of water, mix well. Cook until the water has evaporated.
Now you must add most of the peanuts, reserving some for later.
When the contents of the pan are well mixed, add the noodles and the sauces. Stir well and mix with tongs or cooking chopsticks.
When it is all thoroughly coated, and piping hot, serve with the reserved spring onions and peanuts for sprinkling on top at the table.