Chow Mein

Ingredients

• 453.6 gMung bean sprout
• 425 gSeitan
• 227 gWonton noodle
• 100 gCelery
• 454 gBroccoli
• 227 gMushroom
• 150 gBell pepper
• 75 gOnion
• 15 gSpring onion
• 60 mlVegetable oil
• 36 gSesame seeds
• 18 gStarch
• 75 mlWater
• 75 mlSoy sauce
• 30 mlOyster sauce
• 3 gSalt
• 0.5 gPepper
• 5 mlSesame oil

Instructions

1. 1

   Preparation

   • 1–2 hours before cooking, rinse the mung bean sprouts under cold water and let them drain thoroughly.
   • Cut the seitan into thin strips.
   • Soft-cook the noodles in boiling salted water, then plunge into cold water and drain well.
   • Wash and cut the vegetables: slice celery on the diagonal, divide broccoli into florets (peel and slice the stems if needed), clean and slice mushrooms, core and chop red pepper, dice red onion and slice green onion.
2. 2

   Marinade and sauce

   • Place the seitan in a bowl. For the marinade combine 30 ml soy sauce, 15 ml vegetarian oyster sauce, 1 tsp sesame oil (5 ml), 1 tbsp (9 g) cornstarch and 1 tbsp (15 ml) water. Add the cornstarch last and marinate for 20–25 minutes.
   • For the sauce dissolve 1 tbsp (9 g) cornstarch in 4 tbsp (60 ml) water. Whisk together 45 ml soy sauce, 15 ml vegetarian oyster sauce and 30 ml vegetable broth or water with the cornstarch slurry. Season with about ½ tsp salt and pepper and set aside.
3. 3

   Fry the noodles

   • Heat a wok or large frying pan over high heat and add about 2 tbsp (≈30 ml) vegetable oil.
   • Add the drained noodles in batches and fry until golden and crisp. Remove and keep warm.
4. 4

   Brown the seitan

   • Add another 2 tbsp (≈30 ml) oil to the hot wok. Add the red onion and marinated seitan (reserve leftover marinade).
   • Brown briefly until seitan is lightly caramelized and nearly cooked through. Remove and set aside.
5. 5

   Stir-fry the vegetables

   • Cook the remaining vegetables (celery, broccoli, mushrooms, pepper, sprouts) separately in the pan with a little oil over high heat, seasoning lightly with salt as desired.
   • For broccoli add 60 ml water and cover briefly to steam until just tender. Remove each vegetable when done and keep warm. Add oil as needed.
   • Add green onion at the end only briefly.
6. 6

   Combine and finish

   • Give the sauce a final stir. Return everything to the wok and make a well in the center.
   • Pour in the sauce and any reserved marinade, stirring quickly until the sauce thickens and coats the ingredients.
   • Stir in the sliced green onions, toss the sauced vegetables over the fried noodles and sprinkle with toasted sesame seeds. Serve hot.