A cruelty-free, healthy version of the takeaway classic
Ingredients (serves 2)
- 2 nests of wholewheat noodles
- 1 tsp coconut oil
- 1/2 white medium onion (cut into long shreds)
- 1 cup mushrooms (torn into chunks)
- 2-3 large garlic cloves
- 1 tbsp toasted sesame oil
- 4 spring onions (halved both ways)
- 2 cups chicken strips (I used Fry’s Chicken Style Strips)
- 1 cup cabbage (shredded)
- 8 tbsp soy sauce
- 1 tsp chinese five spice
- 1 tsp dried ginger (dried or minced fresh)
- Sesame seeds
Put the noodles on to boil in salted water. When they are cooked drain and set aside.
Meanwhile heat up a wok or large saucepan to a high heat. Add the coconut oil and let it melt. Make sure all your ingredients are chopped and ready to add to the pan.
Add the onions and let them start to char and soften, before adding in the mushrooms and the minced garlic. Sauté for a couple of minutes, stirring often to avoid sticking to the bottom of the pan. If it gets too dry, drizzle in some water or use a saucepan/wok lid throughout to keep it moist.
Add the sesame oil and spring onions and let it cook for another couple of minutes.
Stir in the chicken pieces, the shredded cabbage and 4 tablespoons of the soy sauce. Stir together to make sure everything gets coated.
Add the five spice and ginger and stir. Cover with a lid for a minute before stirring in the noodles and adding the second half of the soy sauce. Mix together folding the chicken and vegetables into the noodles.
When everything is well combined it is ready to serve. Top with sesame seeds and serve with crispy vegetable spring rolls.