Noodles with Peking Sauce

4 to 6 servings

It's a bit salty.... I use Lite Soy Sauce.

Ingredients

• 1 pkg SmartGround (in produce aisle with tofu and tempeh) separated and mixed with 1 cup boiling water (set aside)
• 3 tbsp. oil
• 2 tsp. minced garlic
• 1 and 1/2 tsp. ginger root, minced
• 1/4 tsp. red pepper, crushed
• 1 and 1/2 c. onion, chopped
• 1/2 c. veggie broth, divided
• 1/3 c. hoisin sauce
• 1/4 c. soy sauce (I use lite soy sauce)
• 1/4 c. dry sherry or wine
• 2 tbsp. cornstarch
• 16 oz. cooked noodles - linguini or vermicelli or wide rice noodles 
• (read package to make sure they are vegan... no eggs or dairy)
• 2 tbsp. oil
• 1/2 c. diagonally cut green onions

Directions

Saute oil, garlic, ginger root and pepper flakes for 5 seconds. Add onion until brown. Add TVP. In a bowl combine Hoisin sauce, soy sauce, sherry and broth. Stir into TVP mixture. Dissolve cornstarch into remaining broth. Add to TVP mixture. Stir until sauce is thick. Combine noodles with oil, toss to combine. Pour sauce over top. Top with green onions. 4 to 6 servings.

Even Better

Saute some diagonally sliced veggies (carrots, onion, celery, mushrooms, green onion, garlic...whatever you have on hand) and toss with noodles and oil before adding sauce on top.

My own recipe adapted from non-vegan.