Add the sesame oil to a large wok or skillet over a high heat. Add the onion and garlic, and stir-fry for a couple of minutes, until they begin to soften.
2 tbsp sesame oil, 1 large onion, 2 cloves garlic
Add the red peppers, carrots and mushrooms. Stir-fry for 5 minutes more, until softened.
1 large red pepper, 2 medium carrots, 2 cups button mushrooms
Add the Chinese cabbage and snow peas. Stir-fry until the snow peas are bright green but still have some crunch. Remove from the wok and set aside.
3 cups Chinese cabbage, 2 cups snow peas
Cook the noodles according to instructions on packaging. Drain and rinse under cold water when done.
6 oz noodles
Prepare the sauce by whisking together 2 tbsp dark and all of the light soy sauce, rice vinegar, Hoisin sauce, sugar, black pepper, vegetable sock, and cornstarch.
3 tbsp dark soy sauce, 2 tbsp light soy sauce, 2 tbsp rice vinegar, 1 tbsp Hoisin sauce, 1 tbsp sugar, ½ tsp black pepper, ½ cup vegetable stock, 2 tbsp cornstarch
Add the vegan chicken to the wok together with a the rest of the dark soy sauce. Stir-fry for 2 minutes, until lightly browned.
7 oz vegan chicken, 3 tbsp dark soy sauce
Add the noodles and the sauce. Toss together until the noodles are evenly coated, before adding the vegetables and stirring them through.
Serve immediately with garnishes of your choice, or keep in the fridge for 2-3 days in an airtight container.
Recipe tipsTo save time, you can either meal prep your vegetables in advance, or use store-bought bags of stir-fry vegetables. Frozen vegetables also work.Make sure to rinse the noodles after draining them to prevent them from sticking together.Don't overcook the noodles, as this will cause them to break apart and lose their chewy texture when added to the stir-fry.To make this dish gluten-free, use gluten-free noodles and tamari instead of soy sauce.