Vegan Egg Roll in a Bowl (Quick & Easy)

okonomikitchen.com

Christine

8 oz extra firm tofu or tempeh, crumbled (224g)

5 to 6 shiitake mushrooms, rehydrated for 30 minutes in hot water

1 package mung bean glass noodles (50g)

3 large carrots, shredded (150g)

1 bell pepper, thinly sliced(150g)

1 large head of cabbage, shredded (450g)

4 scallions, chopped whites and greens separated (40g)

4 garlic cloves, grated

1 knob of ginger, grated

2 tbsp soy sauce (or tamari for glu ten free)

1 tbsp rice vinegar

1 tsp salt

½ tbsp sugar

1 tbsp sesame oil

¼ tsp white pepper

¼ tsp Chinese five spice powder

Directions at okonomikitchen.com

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