Take-Out Cantonese-style Vegan “Chicken” Chow Mein

Craig is originally from the east coast and I’m from Chicago.  We both found that LA’s Chinese food is different from what we had as kids.  I’ve been missing the Cantonese-style Chow Mein my family had always ordered from China Chef restaurant.  I remember the pan-fried egg noodles topped with veggies in a light, garlic, white sauce.  Yummy!  Craig recalls the same kind of dish on the east coast. 

I recently went to the 99 Ranch Market in the San Fernando Valley and saw packages of refrigerated Cantonese egg noodles.  Now, egg noodles aren’t vegan.  I checked the ingredient list of the packages and found a pancit noodle without egg.   I guess that would have to do.  Pancit is a thicker noodle than the traditional Cantonese egg noodle.  Pancit noodles originate in the Philippines.  I bought a package with a very plain label.  I think it's made by a local company.

Vegan Pancit Fresh Noodles

So, if you’ve never had Cantonese-style noodles, they’re not the hard Chun King noodles from a can (that some people call chow mein noodles).  Imagine pan-fried noodles that are soft and chewy in some places and a little crunchy in others.  They’re so good, they’re addictive.  But, I have to admit, they’re not totally healthy.

Pan Fried Pancit Noodles

This recipes pretty much hits the nail on the head.  It takes me back to the take-out Chinese food my family used to get. It takes a little cooking chops, but well worth it.  Sorry, no bachelor style this time.  Give it a try anyway.

Take-Out Cantonese-style Vegan “Chicken” Chow Mein Recipe

1 package of vegan Cantonese style egg noodles (or pancit noodles)

Chopped green onions

Peanut oil

Vegan “chicken” sliced (I use Beyond Meat “chicken” strips, but Gardein or Veggie USA’s will do too.)

Diced garlic

Diced ginger

Sliced celery

Sliced shiitake mushrooms

1 can water chestnuts sliced and drained (my mom used to call them ka-ding, ka-ding)

1 can bamboo shoots sliced and drained

Bean sprouts

Pea pods

Chopped tomatoes (this isn’t really authentic, but it tastes great)

2-3 tsp  molasses

2/3 c   veggie broth (or veg bouillon cube)

5 Tbsp  corn starch

2 ½ tsp  sesame oil

2 ½ tsp  vegan “oyster” sauce

Salt & pepper to taste

I know, the ingredient list is kind of long.  Fry up the noodles in a large wok or skillet coated with peanut oil.  Let sit and brown a little, then turn.  Do this a few times.  Add the green onions when done.  Put in oven to keep warm. 

In the same wok or skillet, coat pan with oil and fry the sliced “chicken” strips until slightly golden brown.  Add salt and pepper to taste.  Put in oven to keep warm. 

In the same wok or skillet, coat pan with oil and stir fry the garlic and ginger.  Add the sliced celery, sliced shiitake mushrooms, sliced water chestnuts, sliced bamboo shoots, and bean sprouts.  Continue to cook until veggies are softened, but not mushy.  Add the cooked “chicken strips”.  Add the broth or heat 2/3 c water and melt the bouillon cube in it and add it to your skillet.  Then add the tomatoes and pea pods.  Mix corn starch with a little warm water and molasses.  Pour over veggies.  Cook again until tomatoes have softened.  Pea pods should have a slight crisp to them.  Take off stove and add sesame oil and vegan “oyster” sauce and stir.  Add salt and pepper to taste.  Place veggies over noodles and top with fresh, sliced, green onions. 

食飯  Sihk Faahn – Eat!

* Vegan “oyster” sauce is made with mushrooms, instead of oysters.  You can find it in Oriental food markets.  If you can’t find it, try substituting shoyu (soy sauce).