Vegan beef noodle soup

Name: Vegan beef noodle soup
Total time: 3600 s
Yield: 3 servings
Cuisine: American
Ingredients: 2 tbsp doubanjiang; 3 tbsp any oil; 4 tbsp soy sauce; 1 tbsp sugar; Garlic powder; Vegetable stock (or other); Scallions; slices Vegan beef; Noodles; 2 tbsp Mixed Chinese spices; 1 tbsp roasted sesame oil; 3 heads small Bokchoy (boiled)

Dana @bedouinangel

kuwait

Sichuan dish with lots of flavors

Dana @bedouinangel

kuwait

Sichuan dish with lots of flavors

Saved

Ingredients

1 hour

3 servings

2 tbspdoubanjiang
3 tbspany oil
4 tbspsoy sauce
1 tbspsugar
Garlic powder
Vegetable stock (or other)
Scallions
slicesVegan beef
Noodles
2 tbspMixed Chinese spices
1 tbsproasted sesame oil
3 headssmall Bokchoy (boiled)

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Steps

1 hour

1

Soak vegan beef in water for 10 minutes or until soft, squeeze out liquid and leave it to marinate in soy sauce, sugar, garlic powder and sesame oil
2

Start by heating up 2 tbsp of oil and adding the doubanjiang paste to it, cook for 1-2 minutes and add 4 cups stock and 2 cups water
3

Add Chinese spices and boil on medium heat for 15-20 minutes until fragrant-full and strain out the spices
4

Meanwhile, fry the vegan meat in 2 tbsp oil flipping continuously until golden and add to the stock
5

Cook the amount of noodles you need according to the package, and add to the stock as well as the boiled bokchoy
6

When serving, chop up scallions and sprinkle with chili powder(optional)