Vegan Mee Goreng

This is my version, and I’m sure there are definitely more authentic vegan versions out there – but here’s my take, regardless!

Serves around 5-6 people. Makes a big batch, so great for families, or

Ingredients

1KG fresh wheat noodles
(like fresh asian egg noodles, but without the egg! I get mine from a local farmers market, or Pak n Save sells them by the company mouth trap in the fridge aisle)
1/2 cup of soya sauce
1/3 cup of brown sugar
One and a half onions
6 cloves of garlic
1 tablespoon of chilli flakes
Half a cabbage
1/2 cup of bean sprouts (or more if you really like bean sprouts)
3 spring onion
Optional: vegan meat, such as shredded vegan soy protein

In a bowl, mix together the soya sauce and brown sugar
Slice the onions, and fry in some oil, seasoned with salt and sugar. Once cooked, add in the garlic
After the garlic and onion are cooked together, place them in the bowl of soya sauce and brown sugar
If you’re using a vegan meat, fry it up now and then set aside
In a large pan or pot, place the wheat noodles and cook with some oil. You don’t want the noodles to fry on the bottom, so make sure you keep mixing and turning the noodles until heated
Pour the soya sauce mixture with the onions and garlic into the noodles, and mix in the vegan meat. Mix together well, and add more salt or sugar if needed to taste
Shred the cabbage and place in a pot on medium heat, slowly mixing until it’s weltered down. Mix in the sliced spring onion and bean sprouts
Turn off heat to both noodles and cabbage. Can mix cabbage mix into the noodles, or serve in different bowls. I prefer to serve in different bowls so people can help themselves to how much veggies to noodle ratio they prefer
Enjoy the plant based goodness!