37min 4 ppl
Vegan Champon
29 minutes
4 people
Medium31–60 min or 7–12 steps
29 min · 7 steps
Medium: 31–60 min or 7–12 steps
380 kcalper person
Protein 9g
Carbs 58g
Fats 12g
About this dish
King oyster mushroom stir-fried hard with a full plate of vegetables, then simmered together with thick noodles in one pot until the stock turns rich on its own. A plant-based take on the port-city noodle bowl.
Allergy Info
Gluten, Sesame
Diet Info
Vegan
Ingredients
Fresh Produce
- King oyster mushroomsthickly sliced250 g
- Cabbageshredded150 g
- Beansprouts100 g
- Carrotsjulienned60 g
- Garlic clovessliced2
- Fresh Gingergrated10 g
Dried Goods
- Champon noodles500 g
Spices & Seasonings
- Salt3 g
Oils & Condiments
- Vegetable stock900 ml
- Sesame Oil15 ml
- Vegetable Oil15 ml
Utensils
- Wok
- Chopping board
- Sharp knife
Method
1
Shred the cabbage, julienne the carrots, and slice the garlic.
Approx. 6 minutes
2
Heat the vegetable oil in a wok over high heat and stir-fry the king oyster mushroom for 3 minutes until browned.
Approx. 3 minutes
3
Add the garlic and ginger and stir-fry for 1 minute until fragrant.
Approx. 3 minutes
4
Add the cabbage, carrots and beansprouts and stir-fry for 3 minutes.
Approx. 4 minutes
5
Pour in the vegetable stock and bring to a simmer, then add the champon noodles and cook for 4 minutes.
Approx. 6 minutes
6
Simmer for 3 minutes more until the vegetables are tender and the noodles are cooked through.
Approx. 4 minutes
7
Stir in the sesame oil and salt, ladle into bowls, and serve.
Approx. 3 minutes
