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"Chicken" Lo Mein

"Chicken" Lo Mein
"Chicken" Lo Mein

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!


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


  • 5cm fresh ginger
  • 2 cloves garlic
  • 1 tbsp shaoxing rice wine
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 2 tbsp dark soy sauce
  • 2 tbsp light soy sauce
  • 1 tbsp hoisin sauce
  • 250g vegan chicken
  • 100g shiitake mushrooms
  • 1 tbsp sesame oil
  • 1 tbsp vegetable oil
  • ½ red pepper
  • 1 small carrot
  • ½ onion
  • 6 baby corn
  • 60ml vegetable broth
  • 1 tsp cornflour
  • 300g vegan straight to wok Noodles
  • 2 large spring onions


  1. 1.

    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

  2. 2.

    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

  3. 3.

    Make a simple sauce | Pour the marinade juices into a separate bowl | Add the vegetable stock, cornflour and stir to combine

  4. 4.

    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

  5. 5.

    Prep the noodles | 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)

  6. 6.

    Finish the lo mein | 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