Vegan Instant Yakisoba and Plant Ball Sando

1 package Sapporo Ichiban Yakisoba (Chow Mein)

8 IKEA plant balls

2 tbsp 365 barbeque sauce

1 tbsp vegenaise

2 slices 365 white sandwich bread

Drizzle 1 tbsp of barbeque sauce in a frying pan

Add frozen plant balls, shake pan to coat, and drizzle rest of barbeque sauce on top shaking pan again until coated in sauce

Cover pan and cook over medium heat and occasionally toss to avoid burning

Once plant balls are soft, remove from heat, keep lid on to steam and set aside

Bring a small pot of water to a boil

Add yakisoba noodles and cook for 3 minutes stirring occasionally to fully submerge if needed and to separate noodles

Drain and rinse noodles

Transfer noodles to a 1 quart pyrex bowl, add seasoning packet and toss until evenly coated

Place 2 slices of bread on a plate

Spread vegenaise on each side

On one slice of bread transfer plant balls to bread with tongs (I did one row of two plant balls on top and two rows on three plant balls below that)

Sprinkle aonori seaweed seasoning packet on the other slice of bread and plant on top of plant balls vegeanise side down to make a sandwich

Vegan Asian Inspired Beef Over Rice

8 oz package beyond meat patties
2 tbsp low sodium Japanese soy sauce
1 tbsp sesame oil
2 cloves garlic, peeled and minced or 1 tsp minced garlic
~3 tbsp ginger, peeled and minced (1 small knub) or 1 Dorot ginger cube
1 tsp Lee Kum Kee chili bean sauce (toban djan, 270mg sodium)
1 onion, diced
100g enoki mushrooms (optional)
14 oz extra firm or firm tofu
7 oz kimchi (I used Seoul Vegan brand from Target)
rice for serving (1 cup per meal)

Prepare rice in rice cooker
While rice is cooking if using frozen patties defrost at 6 oz weight setting so patties are pliable but still cold

Transfer to a frying pan and add garlic, ginger (defrosted in microwave for 15 seconds), soy sauce, sesame oil, and chili bean sauce to patties and mix until incorporated
Discard stem and cut enoki in thirds
Cut width of tofu into thirds and cut into cubes
Stir onion, mushrooms, tofu, and kimchi into beyond meat mixture
Cook over high heat until beyond meat is no longer pink and onions are soft, stirring occasionally to avoid burning