The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Veg-packed special chow mein
This is chow with the wow factor! Our version of the takeaway favourite has oodles of noodles – and it doesn’t skimp on the veggies either. It’s packed with chestnut mushrooms, baby corn, carrot ribbons, spring onions, red pepper and mangetout – phew! It’s all coated in a fragrant Chinese five-spice, ginger, garlic and (vegan) oyster sauce, too.
SWK: Source of fibre
Plants 8
SWK: Source of protein
quick cook
Serving size
Ingredients
- 120g chestnut mushrooms
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 1 pepper
- 150g brown rice noodles (Brown rice flour (83.5%), water)
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 tbsp vegan oyster sauce (Wheat, Soya) (Soy Sauce (Water, SOYA Beans, WHEAT, Salt, Alcohol (Ethanol)), Water, Yeast Extract Powder (Yeast Extract, Salt), Cornflour, Shiitake Mushroom Powder, Citric Acid.)
- 1 tsp Chinese five-spice (Cassia Ground, Fennel Ground, Ginger Ground, Star Anise Ground, Ground Cloves.)
- 2 spring onion
- 1 carrot
- 80g baby corn
- 80g mangetout
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
Nutritional Information
Calories: 382
Protein: 12g
Carbs: 76g
Fat: 3.5g
Ingredients
- 240g chestnut mushrooms
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 tbsp vegan oyster sauce (Wheat, Soya) (Soy Sauce (Water, SOYA Beans, WHEAT, Salt, Alcohol (Ethanol)), Water, Yeast Extract Powder (Yeast Extract, Salt), Cornflour, Shiitake Mushroom Powder, Citric Acid.)
- 2 tsp Chinese five-spice (Cassia Ground, Fennel Ground, Ginger Ground, Star Anise Ground, Ground Cloves.)
- 4 spring onion
- 2 carrot
- 1 pepper
- 160g baby corn
- 160g mangetout
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 300g brown rice noodles (Brown rice flour (83.5%), water)
Nutritional Information
Calories: 371
Protein: 12g
Carbs: 73g
Fat: 3.4g
Veg-packed special chow mein
This is chow with the wow factor! Our version of the takeaway favourite has oodles of noodles – and it doesn’t skimp on the veggies either. It’s packed with chestnut mushrooms, baby corn, carrot ribbons, spring onions, red pepper and mangetout – phew! It’s all coated in a fragrant Chinese five-spice, ginger, garlic and (vegan) oyster sauce, too.
Cook time:
20 mins
Cuisine:
Chinese
Food group:
Vegan
Allergens: Soya, Wheat, Celery
Cooking Instructions
Simmer the noodles
- Cook the noodles in boiling water for 3-4 mins, then drain and rinse.
Things get saucy!
- Meanwhile, in a small bowl, combine the ginger & garlic paste, tamari, oyster sauce and five-spice.
Prep the veg
- Slice the spring onions into 2cm pieces, and quarter the mushrooms. Use a peeler to create carrot ribbons, and deseed and slice the pepper. Cut the baby corn into thirds.
Create a stir
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Stir-fry the spring onions, mushrooms, pepper and baby corn for 3-4 mins.
- Add the carrots and mangetout along with the sauce and 100ml water (150ml for 4 portions). Crumble in the stock and stir well, then cook for 2 mins.
Dish up
- Add the noodles to the stir-fry, using tongs to thoroughly mix everything together, then serve.