Veggie Chowmein

Ingredients:

• 200 grams soy chunks
• 200 grams chowmein noodles
• 1 large onion, thinly sliced
• 1 red bell pepper, julienned
• 1 green bell pepper, julienned
• 1 carrot, julienned
• 2 cups cabbage, shredded
• 3 cloves garlic, minced
• 1 inch piece of ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon vinegar
• 1 tablespoon chili sauce (optional, for heat)
• 2 tablespoons vegetable oil
• Salt to taste
• Freshly chopped spring onions and sesame seeds for garnish

Instructions:

1. Preparation:

   • Boil the soy chunks in salted water for 10 minutes or until they are soft. Drain and squeeze out the excess water, then set aside.
   • Cook the chowmein noodles according to package instructions, usually boiled in salted water until al dente. Drain and rinse under cold water to stop the cooking process. Drizzle a bit of oil and toss to prevent sticking.

2. Stir-frying:

   • Heat the vegetable oil in a large wok or frying pan over medium-high heat.
   • Add the minced garlic and ginger to the pan, and stir-fry for about 30 seconds or until aromatic.
   • Add the onions and cook for about 2 minutes until they start to soften.
   • Add the carrots, bell peppers, and cabbage, and stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.

3. Combining ingredients:

   • Add the cooked soy chunks to the wok and stir to mix.
   • Pour in the soy sauce, vinegar, and chili sauce. Mix well to ensure all the ingredients are evenly coated.

4. Final touches:

   • Add the cooked noodles to the wok and toss everything together until the noodles are well coated with the sauce and the vegetables are distributed evenly.
   • Stir-fry for another 2-3 minutes to heat everything through.

5. Serve:

   • Taste and adjust seasoning with salt if necessary.
   • Serve hot, garnished with chopped spring onions and a sprinkle of sesame seeds.