Vegan Mie Goreng
Inspired by: buildyourbite
3 (15 oz) bags of coleslaw mix
3 medium onions, diced
11 large cloves of garlic, finely chopped or minced
4 tablespoons sesame oil
1/2 cup Kecap Manis Soy Sauce, divided
4 tablespoons liquid aminos
2 teaspoon crushed red pepper flakes
7 packages of ramen noodles (discard seasoning packets)
Sweet Chili sauce
Tomatoes and Lemon for plating
Combine garlic and onion in a large skillet with 3 tablespoons of sesame oil.
Sautee on medium-high heat, stirring often, until onions start to brown.
Add the two bags of coleslaw, 1/8 cup kecap, and 3 tablespoons of liquid aminos. Cook on medium heat, stirring often, until cabbage wilts, about 5 minutes.
Add 2 teaspoon crushed red pepper.
Cook ramen noodles in water, according to directions (throw away spice packets).
Once noodles are cooked, add them to the skillet mixture.
Add an additional 1/8 cup of kecap and stir everything together well.
Serve with additional liquid aminos (if necessary - I didn't add any extra) and top with chilled sweet chili sauce.