Vegan Veggie Loaded BBQ Mi Goreng (gluten free, nut free) – 2 serves

By: Mart B

150g thinly sliced mock bbq meat (vegan) or sliced tofu
2 serves gluten free wok noodles
2 cups julienned red capsicum/chinese broccoli (or broccolini)/zucchini/green beans
2 cups bean sprouts
1 cup baby spinach
#1 3 tablespoons ABC Sweet Soy Sauce
#2 2 teaspoons Obento Sushi & Sushimi Soy Sauce
#3 2 tablespoons vegan oyster sauce (or omit and add more of the sauce ingredients you like the taste of)
#4 2 tablespoons tomato ketchup
#5 2 teaspoons chile sauce (mild or hot)
Fresh lemon juice to squeeze over dish
3 tablespoons extra virgin olive oil (or an alternate vegetable oil)

Combine sauce ingredients #1 - #5 and set aside
Fry the mock bbq meat with 1 tablespoon of olive oil in a medium hot frying pan (or wok) for 3 minutes then add 1/4 of the sauce and stir through. Remove from pan to add later
Fry the julienned vegetables with 2 tablespoons of olive oil for 3-5 minutes
Stir the wok noodles through with the vegetables until soft
Add the mock bbq meat along with the bean sprouts and baby spinach and stir through
Pour the remaining sauce into the frying pan and stir through until all ingredients are well combined
Divide into to serving bowls and drizzle fresh lemon juice over the top
You can use many other alternate vegetables with this recipe--go with your favourites. Traditionally cabbage is used with Mi Goreng and is well suited. I like using as many vegetables in this dish to make it more nutritious and flavoursome