Vegan Lo Mein


For 2 (For 4)

Chinese Cabbage: 1 (2)

Miso: 1 sachet (2 sachets)

Sesame Seeds: 1 pod (2 pods )

Shiitake Mushroom: 1 punnet (2 punnets)

Spring Onion: 1 bunch (2 bunches)

Rice Noodles: 2 packs (4 packs)

Crushed Ginger: 1 sachet (2 sachets)

Crushed Garlic: 1 sachet (2 sachets)

Soy Sauce: 2 sachets (4 sachets)

Rice Wine Vinegar: 1 pod (2 pods)

Chilli Flakes: 1 pod (2 pods )

Sesame Oil: 1 pod (2 pods ) 

Nutritional Information:

Per serving: Energy (kcal) 467 Fat 14g of which saturates 12g Carbohydrates 69g of which sugars 9g Protein 19g Salt 3.53g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.


Recipe Description:

The noodles for a chow mein are stir-fried until lightly crisp in places, needing lots of oil to keep them slippery, whereas an authentic Cantonese lo mein requires only that noodles be stirred through at the end of cooking. Not only is the taste subtler and cleaner, accentuating the brightness of the vegetables; it also ensures that the starchiness of the noodles mingles with the wet ingredients to create a silky, emulsified sauce that is addictively slurpable. The accompanying Chinese cabbage’s sweet juiciness pairs well with pickled or fermented flavours, as in Korean kimchi or this delicately salty glaze of savoury miso.

  • Preparation time:

    For 2 - 35 minsFor 4 - 45 mins
  • Cooking time:

    For 2 - 40 minsFor 4 - 50 mins