Vegan Hong Kong Street Chow Mein 🥢
Ingredients
- 100g Vgteam Cold Cuts "Wheat Salami", thinly sliced
- 200g Chinese Chow Mein noodles
- 4–5 dried shiitake mushrooms
- 1 medium red pepper, julienned
- 3 spring onion stems, diagonally sliced
- 1 tsp sesame oil
- 1–2 tbsp homemade chilli soy sauce
- 1–2 tbsp dark soy sauce
- 1–2 tbsp Chinese rice wine (Shaoxing/Hua Diao rice wine)
- 1 tsp sugar
- White pepper, to taste
- Salt, to taste
- 1 tsp sunflower oil
- Fresh red chilli, finely sliced
- Light soy sauce
Preparation
Step 1
Prepare the ingredients Soak the dried shiitake mushrooms in hot water for at least 3 hours until fully softened. Squeeze out the excess water, remove the stems and julienne the mushrooms. Julienne the red pepper and diagonally slice the spring onion stems. Thinly slice the Vgteam Cold Cuts "Wheat Salami"
Step 2
Cook the noodles & build the flavour base simultaneously While preparing the wok ingredients, cook the Chow Mein noodles according to the packet instructions until just cooked. Drain well, then toss the noodles with the sesame oil to prevent them from sticking. Set aside briefly. At the same time, heat a wok or large frying pan over medium-high heat. Add the cooking oil and stir-fry the shiitake mushrooms with a pinch of salt until lightly browned and fragrant.
Step 3
Stir-fry the vegetables & Vgteam Cold Cuts "Wheat Salami" Add the red pepper and spring onion stems to the wok. Season with the sugar, white pepper, a little salt, then add in the Chinese rice wine as well as the chilli soy sauce. Stir-fry for 1–2 minutes until the vegetables are slightly softened but still retain their crunch. Add the sliced Vgteam Cold Cuts "Wheat Salami" and cook for another minute until heated through
Step 4
Combine everything Return the cooked noodles to the wok. Add the homemade chilli soy sauce followed by the dark soy sauce. Increase the heat to high (for a short time) and toss everything continuously until the noodles are evenly coated, lightly caramelised and infused with the sauces. Serve immediately.
Step 5
Chef's Tips ● Tossing the noodles with sesame oil after draining prevents them from sticking while adding extra aroma. ● Cooking the noodles while preparing the wok ingredients helps keep the cooking process efficient and ensures the best stir-fry texture. ● Stir-frying over medium-high to high heat helps create the characteristic smoky flavour known as wok hei. ● Prepare the homemade chilli soy sauce in advance so the chillies have time to infuse the soy sauce with flavour. ● Feel free to add seasonal vegetables such as bean sprouts, cabbage or carrots for extra texture and colour. ● If you can’t find good quality Chinese Chow Mein noodles in Europe, you can always replace them with spaghetti — be creative! :) Enjoy your Hong Kong-style Vegan Chow Mein with an extra spoonful of homemade chilli soy sauce if you like a little more heat. 🌶️ by Katie Tang Čábelka 👩🏻🍳 @katie_tang_