Vegan Mie Goreng

Inspired by: buildyourbite

INGREDIENTS

• 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

DIRECTIONS

• 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.
• Enjoy!