Mmm, who doesn’t love Chinese food? Or really anything with soy sauce? I have a love of all things soy sauce or tamari sautéed. It kind of gets out of hand and is my fall-back of what to eat. but the bad part about when I make a stir-fry-esque dish is that I make a ton of it. Like heaping tons of it. Meaning I will eat it for days – or just keep eating it and then have over-eaten and feel stuffed and hate all things stir-fry. But, I created this vegan and gluten-free Veggie-Filled Chow Mein and it is the perfect portions for not over doing it!

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I love this one, it was so easy to make one serving. Though with all the veg in it I so would not have felt guilty making more! Just cook your noodles to almost done and drain; while the noodles are cooking start sauteing your cauli and bean sprouts. While the veg and noodles are cooking make the sauce in a small cup and mix it all up. This comes together so fast! After the veg is done drain it in a separate colander then pour the noodles into the pan and turn to low. Add the sauce and mix then add the veggies and mix again, and there you go! Done and yum!

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Veggie Filled Chow Mein, 1 serving

1 Serving Ancient Harvest Quinoa Spaghetti Noodles
3 Tbsp Dried Chives
1/2 Bag Mung Bean Sprouts
2 C Chopped Cauliflower
2 Tbsp Kikkoman Gluten-Free Soy Sauce
1/4 Tsp Salt
1/4 Tsp Red Pepper Flakes
1/2 Tsp Black Pepper
1/2 Tsp Onion Powder
1 Tbsp Minced Garlic
1/4 Tsp Wholesome Sweeteners Brown Sugar
1/2 Tsp Sesame Oil
2 Tbsp Water

1. Boil one serving of noodles, broken in half, until just done, still a little hard.
2. Drain and keep in colander while veggies cook.
3. While noodles boil chop cauliflower.
4. Pour sprouts and cauli into saute pan. Saute with olive oil until cauliflower is just tender. About 10ish minutes. May need to add a little water to keep it moving. I added about 1/4 cup throughout the ten minutes.
5. While veggies cook get a cup or small bowl and dump in the soy sauce through water and mix.
6. Pour veggies into pot that noodles were in.
7. Pour one tablespoon oil into pan. Using your fingers separate noodles into saute pan and add chives. Saute about 3-4 minutes, browning the noodles.
8. Add sauce to noodles and continue.
9. Add veggies to pan and mix.
10. Dish up and enjoy!