'Chicken' Lo Mein

0:20 m

One of the UK's most popular takeaway dishes, veganised perfectly. You've probably had chow mein before but lo mein might have eluded you, this recipe can change that. These are so delish, you won't know what to do with yourself! Give them a whirl, you won't be disappointed, not in the slightest!

Start cooking ➞




For the recipe

<item-todo-done>5cm ginger fresh - or ginger paste<item-todo-done><item-todo-done>1 tbsp hoisin sauce<item-todo-done><item-todo-done>½ onion<item-todo-done><item-todo-done>1 carrot small<item-todo-done><item-todo-done>2 spring onions - ends removed<item-todo-done><item-todo-done>1 tsp cornflour<item-todo-done><item-todo-done>1 tbsp vegetable oil<item-todo-done><item-todo-done>1 tbsp Shaoxing rice wine<item-todo-done><item-todo-done>1 tsp toasted sesame oil<item-todo-done><item-todo-done>2 tbsp dark soy sauce<item-todo-done><item-todo-done>2 clove garlic cloves<item-todo-done><item-todo-done>250g plant-based 'chicken'<item-todo-done><item-todo-done>100g Shiitake mushrooms<item-todo-done><item-todo-done>60ml vegetable broth<item-todo-done><item-todo-done>300g plant-based egg noodles - We used 'Straight to wok' brand noodles<item-todo-done><item-todo-done>½ red bell pepper<item-todo-done><item-todo-done>6 baby corn<item-todo-done><item-todo-done>1 tbsp toasted sesame oil<item-todo-done><item-todo-done>2 tbsp light soy sauce<item-todo-done><item-todo-done>1 tsp sugar<item-todo-done>

Before you start

1 Microplane or grater | 1 Wok on a medium heat | 1 medium sized metal bowl | 1 small metal bowl | Two wooden spoons | 1 boiled kettle

Make the marinade

  • Peel and grate the garlic and ginger and add them to a mixing bowl
  • Add both the soy sauces, hoisin sauce, shaoxing rice wine, sugar and sesame oil to the bowl and mix well to combine.
  • Add the vegan chicken to the bowl and stir well to coat
  • Cut the mushrooms into bite sized pieces, add them to the bowl and stir to coat

Prepare the vegetables

  • Halve, trim, core and slice the pepper
  • Cut the corn into discs
  • Peel and finely slice the onion
  • Peel, trim and julienne the carrot
  • Peel, trim and finely slice the spring onions at an angle

Make a simple sauce

  • Pour the marinade juices into a separate bowl
  • Add the vegetable stock, cornflour and stir to combine

Time to cook

  • Boil the kettle
  • Warm the wok on the stove over a high heat
  • Add the sesame oil and vegetable oil to the wok and warm for 5 seconds
  • Add the mushrooms and vegan chicken to the wok and stir for 1 minute with two wooden spoons
  • Add the vegetables and to the wok and stir for 2 minutes - make sure everything is moving constantly to prevent burning
  • Add the reserved sauce and toss (or stir) for 30 seconds

Prep the noodles and serve

  •  Put the noodles in a mixing bowl
  • Cover with boiling water from the kettle
  • Use tongs to transfer the noodles to the wok (give the noodles a quick and careful shake to shake off any excess water before adding to the pan)
  • Toss the noodles in the wok to combine all the elements of the dish
  • Transfer the noodles to serving bowls
  • Garnish with spring onions and serve immediately
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