• Jengo

Vegan Chicken Chow Mein - Hong Kong Style

Slightly crispy, slightly salty, slightly sweet — everything chow mein should be. This noodle dish is one of my favorite all time dishes and it takes about 25 minutes approx to make. Maybe less! With the Lunar New Year approaching, this is the the perfect dish to make.

I haven't made this since before becoming vegan. However, in the past when I used to make it, dare I say it was as good as restaurant quality.

I've researched recipes of this dish and tested it out several times. Admittedly, it was difficult to get it to taste exactly the way I remembered with egg noodles. Some recipes I found were too salty. And it was hard to replicate the flavor or regular oyster sauce. So, I did come up with a unique blend. This dish is also commonly made with chives so if you don't like green onions you can use that instead. Here is my rendition. It comes pretty close.

Scroll down for the ingredients. Please follow the video for the process. :)


INGREDIENTS. You won't need the vegan chicken but it's a great substitute if you don't feel like preparing the oyster mushrooms. There are other ingredients not included in this picture.



Total Time: 20-25 minutes

Yields: 1 large serving


  • 3 blocks of Canton style eggless noodles

  • 2-3 tsp vegan oyster sauce

  • 2-3 tsp hoisin sauce

  • 2 tsp chinese shaoshing wine (Chinese cooking wine )

  • 1/4 tsp sugar

  • 1 tsp dark soy sauce

  • 1 tsp regular soy sauce

  • White pepper to taste - sprinkle generously

  • Salt to taste

  • Sesame oil for drizzling at the end

  • Cooking oil as needed to cook veggies & coat noodles

  • Handful of bean sprouts

  • 4 sprigs green onion chopped into 2” length

  • About 2 handful of hand shredded oyster mushrooms

  • 3-4 cloves garlic

  • Garlic powder to taste


  1. Prepare the noodles: Put 3 bundles of noodles into a bowl and fill with boiling water. Soak for 2-3 minutes of until softened. Drain and let dry while you prepare the other ingredients.

  2. Prepare the sauce : In a sauce bowl combine soy sauce, hoisin sauce, sugar, dark soy sauce, regular soy sauce, cooking wine, and garlic powder. Taste and adjust as needed. Vegan oyster sauce is salty yet sweet. Hoisin sauce is sweeter than oyster. Adjust all to preference.

  3. In a hot pan, prepare the mushrooms. Cook them dry or with a tiny amount of water to help them release some moisture. Then add a little but of cooking oil and cook until golden brown. Set aside.

  4. Heat the wok with a generous amount of oil for about 3 minutes. Make sure it's hot and well oiled so nothing sticks. Toss in some garlic, then greens onions and beans sprouts. Toss a few minutes and fragrant. Set aside. Remove any food particles from the wok.

  5. In the hot wok, add a generous amount of oil. Toss in the noodles. Continue to mix until well coated with oil and stir- fry until slightly crispy or slightly charred. Then add in the sauce and mix until well coated. Add in the veggies and mushrooms and toss tol combined. Sprinkle in a lots of white pepper. Drizzle in sesame oil and mix well. Taste and adjust seasonings.

SERVING SUGGESTIONS: serve with sriracha or other hot sauce

Voila! Enjoy this yummy Hong Kong style recipe. Snap a pic for the gram and tag me @jengo.daily or #jengo.daily. Thank you for visiting and see you next time!


Come say hi, check out more photos and recipes and follow me on Instagram, where I frequently hang out:

Food & Blog account: @jengo.daily https://www.instagram.com/jengo.daily/

Portrait account: @ jengo_photo https://www.instagram.com/jengo_photo/

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