This is a fun Chinese restaurant-style dish to recreate at home, and has the advantage of being far less oily than its take-out counterpart. Photo by Evan Atlas. Adapted from The Vegetarian Family Cookbook. ^[1]

Serves: 4 to 6

• 8 ounces udon noodles or Chinese wheat noodles
• 1 tablespoon vegetable oil
• 1 tablespoon dark sesame oil, divided
• 8-ounce bag preshredded coleslaw (preferably with carrots included)
• 2 cups fresh green beans, trimmed and cut in half,
  or frozen organic whole baby green beans, thawed
• 15-ounce can cut baby corn, drained, liquid reserved
• 2 to 3 scallions, cut into 1-inch-long segments
• Vegetable stock or water, as needed
• Natural soy sauce to taste
• Freshly ground pepper to taste

Cook the noodles in plenty of rapidly simmering water until al dente, then drain.

Meanwhile, heat the vegetable oil and 1 teaspoon of the sesame oil in a wok or stir-fry pan. Add the coleslaw, green beans, and 1/4 cup of the liquid from the baby corn. Cover and steam for 5 minutes.

Add the baby corn and scallions and stir-fry over medium-high heat for 5 minutes or until the vegetables are all just tender-crisp, adding just enough liquid from the baby corn to keep the bottom of the pan moist.

Combine the cooked noodles with the vegetables in a serving bowl and toss together. Add the remaining teaspoon of sesame oil, then season with soy sauce and grind in pepper to taste. Serve at once.

• Find more of VegKitchen’s Vegan Dinner Recipes ^[2].
• Here are more recipes using Asian noodles. ^[3]