|2 1/2 cup||chicken|
|3 Tbs||sesame oil|
|1||soup — vegetarian ramen noodle|
|4 Tbs||sesame seeds|
|1/4 cup||sugar — agave nector|
|1/4 cup||vinegar — white|
|1/2 tsp||tamari sauce|
|1/2 tsp||freshly ground black pepper|
|1/4 cup||peanuts — dry roasted|
|4||spring onions — diced|
|2 cup||broccoli — slaw mix|
|1 can||mandarin — segments, drained|
In a wok or large skillet, heat 2 tablespoons of the sesame oil on high heat. When the oil is hot, add the chicken alternative and stir-fry it. Once the slices are brown and a little crispy, add the margarine and melt it.
Stir in the seasoning package from the ramen noodles. Then break up the ramen noodles into bite-sized pieces and mix them into the pan. Cook the noodles for no longer than a minute, and then sprinkle in the sesame seeds. Toss the mixture and cook it for another minute. Don’t let the noodles burn or brown too much; remove the pan from the heat once the noodles are slightly golden.
In a small bowl, mix the sweetener, vinegar, tamari or soy sauce, the last tablespoon of sesame oil and the pepper. Add the cooked noodles, chicken alternative and the remaining ingredients (peanuts, slaw mix, green onions and Mandarin oranges) and toss.
Reprinted with permission of Linda Foulkes.
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