Looking for a delicious and easy-to-make Asian-inspired dish to impress your family and friends? Look no further than Brendan Pang’s v2 Chicken Chow Mein Plant Based Recipe from the v2food Plant-Based Cooking Stage. Whatever your mood, whatever cuisine you’re craving, cooking with v2 products is as simple as switching out just one ingredient to update your plate!


480g hokkien noodles
Spring onion, chopped finely, to serve

Mince marinade
250g V2 Chicken Mince
1 tsp cornstarch
1 tsp light soy sauce
½ tsp dark soy sauce
1 tsp shaoxing wine
½ tsp caster sugar

To stir fry
Grapeseed oil
6 dried shiitake mushrooms, rehydrated, sliced
60g dried black fungus, rehydrated, cut into 3cm pieces
1 tsp minced ginger
1 tbsp plant-based oyster sauce
½ tbsp light soy sauce
½ tbsp dark soy sauce
½ tsp caster sugar
Handful of snow peas, washed, trimmed

Add all the marinade ingredients into a medium mixing bowl and mix until well
combined. Set aside.

Bring a pot of water to a boil and cook the noodles for about 2 minutes, or until just
cooked through. Drain, and set aside until required.

Place a wok over high heat and add 2 tablespoons of grapeseed oil. When hot add
the marinated mince and stir-fry until brown, about 5 minutes. Remove from the
wok and set aside. Add another 2 tablespoons of grapeseed oil to the wok. When hot
add the shiitake mushrooms, black fungus and ginger. Stir-fry for about 2 – 3 minutes
before adding in the noodles. Add oyster sauce, light soy sauce, dark soy sauce,
caster sugar and snow peas and toss, cooking for a further 2 – 3 minutes before


For more delicious plant-based recipe inspiration head to the v2food website.