Vegan Chow Mein: Seitan Stir-Fry with Mushrooms and Bean Sprouts

Chow mein is a Chinese-style stir-fry of noodles. This recipe uses soft noodles and a mix of vegetables. It also uses seitan instead of meat, so it suits a vegan diet. Shiitake mushrooms go into the marinade to give a deep, savoury taste. It serves 4 to 6 and takes about 1 hour.

Many chow mein dishes use chicken, pork, or prawns. This one uses seitan strips, which stay chewy after stir-frying. It also skips oyster sauce. Instead, finely chopped shiitake mushrooms add body and flavour to the marinade. You can keep the noodles soft, or fry them longer for a crisp finish.

Use fresh vegetables and keep the cuts even, so they cook at the same pace. Rinse and drain the bean sprouts early, as excess water can make stir-fried noodles soggy. Measurements are given in metric with helpful cup and spoon sizes. Adjust salt and pepper to taste as you cook.

• Mung bean sprouts: 450 g
• Seitan: 425 g, cut into thin strips
• Dry wonton noodles: 225 g
• Celery: 2 medium stalks, sliced on the diagonal (about 120 g)
• Bok choy: 450 g, chopped (or broccoli: 450 g)
• Fresh mushrooms: 225 g, sliced
• Red bell pepper: 1, deseeded and chopped
• Red onion: 1/2, chopped (about 80 g)
• Green onion (spring onion): 1, diced
• Vegetable oil: about 60 ml (4 tbsp), plus more as needed
• Toasted sesame seeds: 40 g (about 60 ml / 1/4 cup)

Marinade ingredients

Add the cornflour last, so it coats the seitan well. The chopped shiitake mushrooms help the marinade cling and also boost flavour. Keep any leftover marinade after removing the seitan. You will add it near the end to thicken the stir-fry and tie the taste together.

• Shiitake mushrooms, finely chopped: 30 g (about 60 ml / 1/4 cup)
• Sesame oil: 10 ml (2 tsp)
• Soy sauce: 5 ml (1 tsp)
• Salt: to taste
• Black pepper: to taste
• Cornflour (cornstarch): 2 g (1/2 tsp)

Sauce ingredients

This sauce thickens fast once it hits the hot wok. Mix the cornflour slurry until smooth, with no lumps. You can use water, or low-sodium vegetable stock for a fuller taste. Re-stir the sauce just before adding, since the cornflour can settle at the bottom.

• Water or low-sodium vegetable stock: 60 ml (1/4 cup)
• Soy sauce: 15 ml (1 tbsp)
• Salt: to taste
• Black pepper: to taste
• Cornflour (cornstarch): 8 g (1 tbsp)
• Water (for slurry): 60 ml (4 tbsp)

Equipment

A wok works best for chow mein because it holds high heat and gives fast cooking. A large frying pan also works well. Keep bowls ready for the cooked noodles, seitan, and vegetables. This helps you stir-fry in batches and stops the pan from getting crowded.

• Wok or large frying pan
• Large pot (for boiling noodles)
• Colander
• Mixing bowls (2–3)
• Small bowl and whisk or fork (for sauce)
• Knife and chopping board
• Tongs or a spatula

Preparation (before you start stir-frying)

Rinse the mung bean sprouts 1 to 2 hours before cooking, then drain well. Cut seitan into thin strips and mix with the marinade, adding the cornflour last. Let it sit for 20 to 25 minutes. During this time, mix the sauce and prepare noodles and vegetables.

Step-by-step procedure

Cook in stages and return everything to the wok at the end. This keeps the vegetables bright and stops them from steaming. Fry the noodles until golden, then build flavour by browning the seitan and onion. Cook the rest of the vegetables in quick batches, seasoning lightly as you go.

1. Rinse mung bean sprouts 1 to 2 hours ahead and drain thoroughly.
2. Slice seitan into thin strips. Mix with marinade ingredients, adding cornflour last. Marinate for 20 to 25 minutes.
3. Make the sauce: dissolve 8 g (1 tbsp) cornflour in 60 ml (4 tbsp) water. Whisk in 60 ml (1/4 cup) water or stock, plus 15 ml (1 tbsp) soy sauce, salt, and pepper. Set aside.
4. Boil noodles in salted water until softened. Rinse in cold water, then drain well.
5. Prep vegetables: slice celery and bok choy into 1.25 cm pieces on the diagonal. If using broccoli, peel stringy stalks and slice thinly. Wipe and slice mushrooms. Chop bell pepper, red onion, and green onion.
6. Heat wok on medium-high to high heat. Add 30 ml (2 tbsp) oil. Fry noodles in batches until golden. Remove to a bowl.
7. Add 30 ml (2 tbsp) oil. Stir-fry red onion and seitan, keeping leftover marinade aside. Brown briefly, then stir-fry until seitan is nearly cooked through. Remove seitan and onion.
8. Stir-fry the other vegetables in batches, except green onion. Add a pinch of salt if you like. For bok choy or broccoli, add 60 ml (1/4 cup) water and cover to cook. Remove each batch when done. Add oil as needed.
9. Re-stir the sauce. Return all cooked items to the wok and make a well in the centre. Pour in sauce and any leftover marinade. Stir fast until thick.
10. Mix well, then stir in green onion. Spoon the vegetable and sauce mix over the fried noodles. Top with toasted sesame seeds and serve hot.

Notes, tips, and variations

For crispier chow mein noodles, use more oil and fry the noodles longer, so they dry out. Keep the wok hot, and do not overcrowd it, or the vegetables may turn watery. If you use broccoli, slice the stalk thinly so it cooks as fast as the florets.

Nutritional values (approximate)

Values are approximate per serving when the recipe makes 6 servings. Amounts vary based on brand of noodles, seitan, and the amount of oil absorbed during frying. If you use extra oil for crisp noodles, fat and calories will rise. Use low-sodium stock to reduce salt.

Serve this vegan chow mein right away, while the noodles still hold their texture. If you plan to keep leftovers, store noodles and topping separately, as the sauce can soften the noodles over time. Reheat in a hot pan with a small splash of water, and stir until heated through.