Stir-Fry Soy Protein And Veggie In Peanut Sauce

Stir-fried cabbage, onion, multi-color bell pepper, carrot, and soy protein strips mixed with peanut sauce. Serve with noodles or white rice.

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Servings: 4

2 Tablespoon canola oil
2 Tablespoon sesame oil
2 teaspoon minced ginger
2 cloves minced garlic
1 cup Dry beef-style soy protein strips cooked according to the instructions, strained, cooled, and squeezed well
1 Large red onion cut into four and sliced.
½ Red bell pepper cut into 0.4 cm (0.16-inch) stripes
½ Green bell pepper cut into 0.4 cm (0.16-inch) stripes
½ yellow or orange bell pepper cut into 0.4 cm (0.16-inch) stripes
3 cup cabbage cut into strips
1 cup carrot cup into juliennes
360 gram stir-fry ramen noodles 2 packs

Peanut Sauce

For Serving

Pre Preperation

Remove the noodles from the packages and place them in a bowl; Pour boiling water to cover and leave for about a minute; separate the noodles gently with a fork, strain and set aside.
Put the soil in a small bowl, pour boiling water to cover. After about ten minutes, filter and remove the edamame from the pods. Keep aside.

Stir-Fry

Heat the oil in a wok or a large skillet, add garlic and ginger and fry for a few seconds.
Add the soy strips and stir-fry for 2-3 minutes until slightly golden.
Add onion and stir-fry for 2-3 minutes; add bell peppers and stir-fry for another 3 minutes.
add cabbage and carrot and stir-fry for 2-3 minuets.
Mix all the sauce ingredients in a bowl, taste, adjust seasoning if necessary, and to the wok.
Add the strained noodles to the wok, and stir-fry for a minute or two; Remove from heat.

For Serving

divide into bowls and garnish with edamame, spring onion, parsley, sesame and/or cashews

You can replace the noodles with white rice.

You can replace the ready ramen noodles with other noodles of your choice.

Let us know how it was!