🌮Chow Mein Tacos🌮

When Quarantine Cravings strike, Chow Mein Tacos might be just what you need. I try to find new ways to incorporate items in my fridge that are nearing their expiration date whenever I can. These tacos do the trick if you have a bunch of produce lying around. Technically, you could use a multitude of different vegetable varieties to create this dish.

You are more than welcome to change it up, however you would like. If you really want to get creative, you could spiral some vegetables to use as pasta. I like to maintain some resemblance to Miss Piggy, so I use fully indulgent pasta.

For my version, you will need...

Miscellaneous:

• Nasoya Egg Roll Wraps (cut into circles... I used my food processor as a base circle shape and cut around it with a knife, but a pizza cutter might work better if you have one)

• Stir Fry Mix of Choice (I used carrots, broccoli, snap peas, bean sprouts, & baby kale)

• Cooked Eggless Thin Noodles (Spaghetti or Angel Hair works if you cant find an Asian-style noodle)

• Gardein Beefless Tips

• Peanut Oil

• Parsley (garnish)

• Toasted Sesame Seeds (garnish)

Sauce:

• 1/2 Cup of Brown Sugar

• 1/4 Cup of Soy Sauce

• 1 Tsp of Cayenne

• 1 Tsp of Paprika

• 1/2 Tsp of Ginger

• 1 Tbsp of Garlic

• 1 Tsp of Onion Powder

• 1 Tbsp of White Miso Paste

• 1 Generous Squirt of Sriracha

• 1 Tsp of Lemon Juice

• 1/2 Tsp of Sesame Oil

You’ll want to make two batches of sauces, one for the beefless tips to cook in and one to toss the noodles and stir fry mix in.

I added the sauce ingredients and cooked on a low heat for about 2 minutes, stirring occasionally. Add the cooked and drained noodles, and then throw in a teaspoon of peanut oil & the veggies.

For the beefless tips, I cooked on medium heat in the sauce, tossing every 3 minutes (cook for about 9-11 minutes total... you want them to absorb the flavor without overcooking).

Cook the noodles and the veggies together and the beefless tips separate, but have them on the stove at the same time if you can so nothing dries out. The beef is best served hot, and you want your veggies crisp, don’t let them get soggy.

Once cooked, throw the beef into the noodle/veggie combo and stir a few times to mix it all up, cover with a lid and take the pan off of the heat.

Now let’s make taco shells!

To make the taco shells, fry each side of the wrapper while holding the opposite side out of the oil. Switch sides when golden. I suggest making the taco shells last so that they maintain their crispy crunch.

Garnish with parsley and sesame seeds.

Serve immediately & ENJOY!

#CheatMealKitchen