Here’s a Filipino dish that I’ve loved since my childhood. Just because I’m a vegan doesn’t mean I can’t have Filipino food. And like this recipe, I simply have to modify it to make it vegan:
- First off, you just have to make sure the canton-style noodles are vegan, and is free from egg, dairy or any animal products. Sometimes they even put shrimp flavoring, so DO check the ingredients list carefully. Another common ingredient is egg.
- By simply NOT adding any animal products, this dish becomes deliciously vegan.
- Feel free to add a LOT of vegetables, and you can even add some fried or baked tofu cubes. (Not included in this recipe)
- Serving Size – 1 8oz Plate
- Calories – 297 kcal
- Macros – Carbs: 49.4 grams, Protein: 4.4 grams, Fats: 8.9 grams
- Key nutrients – B vitamins, folate, vitamins A,C,D,E,K
- Sodium – 611.5 mg
- 1 large pkg – Canton-Style Noodles
- 3 cloves – Garlic, diced
- 1/4 – Onion, cut into small pieces
- 1 cup – broccoli florets
- 1/2 cup – chopped carrots
- 2 stalks – green onions, finely chopped
- 1 cup – chopped cabbage
- 1 tsp – organic sea salt
- 1/2 tsp – ground black pepper
- 1/2 tsp – sesame oil
- 3 tbsp – extra virgin olive oil
- 1 tbsp – soy sauce
- 1 cup – water
- Put the olive oil in a large pot (or wok) on medium-low heat.
- Add garlic and onions and sauté for a minute.
- Add the broccoli, carrots, cabbage.
- Add the sesame oil.
- When sufficiently sautéed and semi-soft, set aside on a plate or bowl.
- Add the water and soy sauce to the pot.
- Add the noodles and continue to break apart the noodles and stirr until semi-soft, and the liquid is absorbed by the noodles.
- Add back all the vegetables, and continue to mix up on low heat.
- Add the green onions as a garnish.
- Turn off heat, it should be done.
- Add the salt & pepper.