This dish turned out to be even more delicious than we expected! It’s both satisfying and healthy. This recipe can also be tweaked to use up any left over veggies you want to get rid of in your fridge!


  • 3 cups of veggies of your choice (we used frozen Asian mix)
  • 1 cup of chopped vegan chicken
  • 1 tbsp of vegan butter
  • 1 small diced fresh onion
  • 2-3 cloves of fresh diced garlic
  • 1 cup of fresh bean sprouts
  • 1 pack of thin vermicelli noodles
  • 1 tsp of curry powder
  • ½ tsp of cumin powder
  • 1 tbsp of sesame oil


1. Begin by heating up a large frying pan on medium low heat and add your vegan butter

2.Once butter is melted add your veggies of your choice to the pan along with your diced onion and cook until veggies are tender

3. Add your vegan chicken and fresh diced garlic to the pan. Continue to cook on medium low for around 8-10 minutes

4. While your veggies and chicken are cooking you can start to prepare your noodles. Boil your vermicelli noodles until tender (they don’t take long)

5. Once noodles are cooked, strain them and place in a bowl of cold water for a few minutes. We find this helps to keep them from sticking together too much

6. Stir your sesame oil, curry powder, cumin and bean sprouts into your veggie chicken mixture. Let all the flavours combine in the pan for another 5 minutes or so

7. Finally, use tongs to carefully add your noodles to the pan. They should be wet from the water they were sitting in, you’ll want this because it helps to create your sauce

8. Once noodles are a golden yellow and veggies are all mixed in, serve and enjoy!

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