Veggie Chow Mein

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• 3/4 lb vegan chow mein noodles
  Ingredient note

  Source: 3/4 lb vegan chow mein noodles
• 3/4 cup water
  Ingredient note

  Source: 3/4 cup water
• 1/4 cup soy sauce
  Ingredient note

  Source: 1/4 cup soy sauce
• 1 tablespoon cornstarch
  Ingredient note

  Source: 1 tablespoon cornstarch
• 1 tablespoon brown sugar
  Ingredient note

  Source: 1 tablespoon brown sugar
• 3 cloves garlic, (minced)
  Ingredient note

  Source: 3 cloves garlic, (minced)
• 1 inch piece fresh ginger
  Ingredient note

  Source: 1 inch piece fresh ginger
• 1/2 teaspoon sesame oil
  Ingredient note

  Source: 1/2 teaspoon sesame oil
• 1/2 teaspoon sriracha
  Ingredient note

  Source: 1/2 teaspoon sriracha
• 1 tablespoon light oil (such as canola or vegetable)
  Ingredient note

  Source: 1 tablespoon light oil (such as canola or vegetable)
• 5 cups green cabbage, (thinly sliced)
  Ingredient note

  Source: 5 cups green cabbage, (thinly sliced)
• 1 each yellow onion, (thinly sliced)
  Ingredient note

  Source: 1 yellow onion, (thinly sliced)
• 2 each carrots, (peeled and sliced)
  Ingredient note

  Source: 2 carrots, (peeled and sliced)
• 3 cups mushrooms, (sliced)
  Ingredient note

  Source: 3 cups mushrooms, (sliced)
• 1 1/2 cups snow peas
  Ingredient note

  Source: 1 1/2 cups snow peas
• 1/2 cup green onions, (sliced)
  Ingredient note

  Source: 1/2 cup green onions, (sliced)
• 1 tablespoon sesame seeds
  Ingredient note

  Source: 1 tablespoon sesame seeds

1. Bring a large pot of water to a boil and cook the chow mein noodles according to the package directions. Drain and set aside.
2. Add all of the sauce ingredients to a bowl and mix together.
3. Heat the oil in a large pan over high heat. When the oil is hot, add the cabbage and onion. Stir frequently until the cabbage and onion have reduced in size and are nicely browned, about 5 minutes. Remove the cabbage mixture from the pan and set aside.
4. Return the pan to the heat. Add more oil if needed and then sauté the carrots, peas, and mushrooms for 5 to 10 minutes, until softened and cooked through.
5. Add the chow mein sauce to the pan, and cook for about 1 minute longer. Now add back the cooked cabbage and the noodles to the pan. Toss everything to combine. Garnish with green onions and sesame seeds.