Veggie Buddha Bowl

For the Veggie Buddha Bowl, cook the noodles in hot water. Meanwhile, dice the smoked tofu and fry in wok oil.

Add the chopped bell bell pepper and the oyster mushrooms, also chopped. Cut out the stalk from the chicory, cut the chicory into strips and fry them as well.

Add the steamed cabbage sprouts. Mix the dressing of agave syrup, smoked salt and soy sauce and empty it over the top. Put everything in a bowl or plate and sprinkle with sesame seeds.

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