200g Evergreen’s Yang Chun noodles
2 tbsp light soy sauce
1 tbsp sesame oil
1 tbsp rice wine vinegar
1 tbsp mayonnaise
1 tsp vegan stock paste
2 tbsp peanut butter
1 tbsp chilli oil
2 garlic clove, minced
1 spring onion, finely chopped
A bunch of coriander, finely chopped
300ml boiling noodle water
Step 1
In a noodle soup bowl, add the soy sauce, sesame oil, rice wine vinegar, mayonnaise, vegan stock paste, peanut butter, garlic, spring onion, and coriander. Toss till they are well-combined.
Step 2
Meanwhile, cook the noodles to packet instructions. Once the noodles are well cooked, place them onto a plate for future use.
Step 3
Boil 300g water into a pot, then add the vegan stock till it’s melted in the water.
Step 4
Pour the vegan soup into the noodle bowl and then add the cooked noodles.
Step 5
Top with chilli oil and enjoy!
%201%20(1).png)
.jpg)
