Tuesday, 7 January 2014

let's make veggie chow mein with a licorice-peanut sauce!

Hi guys!

happy belated new year & christmas! I hope you all had a wonderful time relaxing with your families.

Today I'm going to share with you a delicious veggie-based dish. It's a veggie chow mein with a unique & different licoricey peanuty sauce. At first, I wasn't too sure about combining licorice & peanut together, but they were very happy. It's super simple & quick to make. 

Veggie chow mein (Serves 2) 
  • 1 pack of chow mein noodles. 
  • 1 medium sized onion, chopped
  • 1 head of broccoli, chopped
  • 2 stalks of celery, chopped
  • 1 carrot, sliced
  • 1 red pepper, chopped
  • 3 baby bok choy, sliced length-wise
  • 2 cloves garlic, minced
  • 2 tsp turmeric
  • oil of choice
Licorice - Peanut Sauce
  • 1/2 cup cooked onion & garlic mix (see below)
  • 3 Tbsp peanut butter
  • 1/2 Tbsp fennel
  • 1/2 Tbsp braggs (or soy sauce)
  • 1 tsp coconut aminos (may substitute vegan worcestershire)
  • 1/2 Tbsp sesame oil (add extra if thicker sauce desired)
  • 1 tsp red pepper flakes (more or less for desired heat)
  • 1/4 cup water
  • salt to taste
To make sauce, combine all ingredients in a food processor and process until smooth. 

To start, bring a pot of water to boil. Add chow mein noodles & cook for 3 minutes. Drain & set aside.

Next, add oil to a small pan and heat on medium. Add turmeric when hot and mix until fragrant. Add onions & garlic. Cook until onion translucent. Set aside & reserve 1/2 cup for sauce**. 

In a separate pan, add oil and heat on medium. Add carrots & cook for a couple minutes. Next, add celery, pepper & broccoli, and cook until becoming soft. Lastly, add bok choy and cook until all are soft. Add remaining onions, chow mein noodles, and sauce. Mix until evenly coated. Top with peanuts. 


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