Chow mein

AuthorElisa Booker
RatingDifficultyIntermediate

Addictive noodles! Adapted from The Woks of Life recipe.

Yields1 Serving

 250 g noodles
 1 tbsp hot water
 ¼ tsp sugar
 2 tsp soy sauce
 1 tsp dark soy sauce
 ½ tsp sesame oil
 4 tsp shaoxing wine
 ¼ tsp white pepper
 20 ½ tbsp veg oil
 150 g mushrooms (beech or shiitake work well)
 Vegan lardons
 3 garlic cloves
 250 g bok choy (chopped)
 ¼ tsp salt
 MSG (optional)
 2 tsp vegan oyster sauce
 2 spring onions
 150 g bean sprouts (optional)
 Vegan chicken pieces (optional)

1

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

2

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

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

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

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

6

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

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

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

9

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

CategoryCuisine

Ingredients

 250 g noodles
 1 tbsp hot water
 ¼ tsp sugar
 2 tsp soy sauce
 1 tsp dark soy sauce
 ½ tsp sesame oil
 4 tsp shaoxing wine
 ¼ tsp white pepper
 20 ½ tbsp veg oil
 150 g mushrooms (beech or shiitake work well)
 Vegan lardons
 3 garlic cloves
 250 g bok choy (chopped)
 ¼ tsp salt
 MSG (optional)
 2 tsp vegan oyster sauce
 2 spring onions
 150 g bean sprouts (optional)
 Vegan chicken pieces (optional)

Directions

1

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

2

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

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

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

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

6

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

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

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

9

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

Chow mein

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