I ate a similar dish to this on a restaurant once and decided to make it at home. I made some changes over the times I’ve made it, now I don’t think it can taste better and at the same time be really easy to make. You can always add more veggies, change from cashews to peanuts, experiment with the sauces.

I never measure my sauces when i make this, I just add as much as I like. Remember you can always add more but you can’t remove any. Taste it all the time!

Recipe

Ingrediens

4 Servings | 30 minutes 

  • 3-4 cups cooked Jasmine Rice
  • 8 oz Glass Noodles (also called bean thread or cellophane noodles)
  • 2 avocados
  • Spring onions
  • Vegan Pulled Pork (Recipe here) or pre-made from the grocery store
  • 2 tbs Hickory bbq-sauce
  • 1 tbs Soy sauce
  • 2 tbs Teriyaki sauce
  • 1 tsp Sesame oil
  • 1/4 cups Cashew nuts (optional)
  • 1 cup cherry tomatoes
  • Vegan spicy mayo ( I added some sriracha to vegan mayo)

Instructions 

  1. Start off with boiling the rice i a pot or rice cooker.
  2. Add the pulled vegan meat in a pan with the hickory bbq-sauce, fry on medium heat.
  3. Cook the noodles for about 5 minus, drain then add soy, teriyaki and sesame. 
  4. Cut the tomatoes in two
  5. Cut the avocado into slices or preferred bits.
  6. Finely chop the spring onion 5mm slices.
  7. Into every bowl add the rice on the bottom. Then in in one corner each add the noodles, pulled ”meat”, Avocado and tomatoes.
  8. On top add the spring onions, the cashews and drizzle over the mayo.
  9. Ready to serve! I always bring the soy, teriyaki and mayo to the table because if you’re like me, you can never have to much sauce.