3 Classic Thanksgiving Vegan Salad Recipes
Veggies and Pan Noodles with DIY Hoisin Sauce Recipe
INGREDIENTS:
- 4 pounds Soban-type or Thin Rice Noodles
- 2 pounds each, julienne: Cabbage, Onion, Carrots, Celery
- 2 T. or 6 Cloves Garlic, Minced or Pressed
- 1/2 C. Vegetable Oil
Braising Sauce
- 1/2 C. Vegetable Oil
- 1 1/2 C. Water
- 2 C. or 1 - 14 oz. jar Hoisin Sauce (See Below for DIY Recipe)
- 1 C. light Soy Sauce or Tamari Sauce (not needed if using DIY Recipe)
- 3/4 C. Honey (not needed if using DIY Recipe)
- 1 T. Garlic Powder (not needed if using DIY Recipe)
DIY HOISIN SAUCE RECIPE (24 Servings Above):
- 1 1/2 C. Soy Sauce or Tamari
- 12 T. Peanut Butter
- 1 1/2 C. Honey or Molasses
- 3/4 C. Garlic, Minced (or processed in blender)
- 4 T. Rice Vinegar
- 4 T. Sesame Seed Oil
- 1 1/2 T. Chinese Hot Sauce (or to taste)
- 1/2 tsp. Black Pepper
Whisk the Sauce until well-blended and set aside.
METHOD:
- Cook Noodles, drain and rinse in cold Water. Set aside.
- Mix up Braising Sauce and set aside
- In large pan, heat 1/2 C. oil to medium high to stir fry the veggies. Keep a glass of water at hand.
- Add onion, carrots, and celery and saute or 3 to 5 minutes until onions soften. Sprinkle a a T. or 2 of water on veggies to keep them from burning.
- Add Garlic and Cabbage, then saute to soften.
- Add noodles and keep gently stir-frying to keep the noodles from sticking. When noodles are hot, add sauce and fry for another 2 or 3 minutes until the sauce is well mixed in. Serve immediately or put in greased roasting-size pan and keep warm in oven
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