• 250gnoodles
• 1tbsphot water
• 0.25 tsp sugar
• 2tspsoy sauce
• 1tspdark soy sauce
• 0.5 tsp sesame oil
• 4tspshaoxing wine
• 0.25 tsp white pepper
• 200.5 tbsp veg oil
• 150gmushrooms (beech or shiitake work well)
• Vegan lardons
• 3garlic cloves
• 250gbok choy (chopped)
• 0.25 tsp salt
• MSG (optional)
• 2tspvegan oyster sauce
• 2spring onions
• 150gbean sprouts (optional)
• Vegan chicken pieces (optional)

Instructions

1. 1

   Prepare noodles as per packet instructions (for dried noodles usually boil 2-3 mins), rinse in cold water and drain thoroughly

2. 2

   Mix hot water, sugar, soy sauces, sesame oil, 2 tsp shaoxing and pepper - set aside

3. 3

   Place wok over high heat - add 2 tbsp oil and add noodles to cook for around 2 mins per side until noodles start turning golden brown.

4. 4

   Once noodles reach your favoured texture, add soy sauce mixture and coat noodles by lifting rather than stirring for about 30 secs then set aside on a plate

5. 5

   If using vegan chicken pieces, fry them at this stage and set aside

6. 6

   Add 1/2 tbsp oil and once heated, add mushrooms and vegan lardons til cooked (around 3 mins) and set aside

7. 7

   Add final tbsp oil and add garlic then bok choy and remaining shaoxing - stir fry for a minute then add the salt, oyster sauce and MSG if using.

8. 8

   Add mushroom mixture, noodles and chicken (if using) and incorporate again using a lifting motion

9. 9

   Add bean sprouts (if using) and spring onions and stir fry for 30-60 seconds and serve!