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  • Oil
  • White onions, sliced 120.0 g
  • Garlic cloves, minced 30.0 g
  • Shiitake mushrooms 150.0 g
  • Sugar snap peas, blanched 150.0 g
  • Broccoli raab, blanched 200.0 g
  • Paksoi, sliced diagonally into 1 inch segments 200.0 g


  • Sesame seeds toasted 10.0 g
  • Spring onions, finely sliced 50.0 g

Designed for professional chefs, check out this NoChicken Chunks Chow Mien recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Professional Teriyaki Sauce, Knorr Professional Vegetable Bouillon Powder and The Vegetarian Butcher NoChicken Chunks.



  1. Sauce:

    • To make the sauce, combine all the ingredients in a sauce pot and bring to a simmer. Taste and adjust seasoning.
    • Preheat oven to 200°C.
    • Slice The Vegetarian Butcher NoChicken Chunks into halves, blanch and toss them into a small amount of the sauce, drizzle with oil and cook them in the oven for 5-7 minutes or until they have slightly caramelized to give them a roasted flavour. Set aside until ready to use.
  2. Vegetables:

    • Heat a wok over medium to high heat. Add oil to the wok and quickly stir-fry the onions and garlic.
    • Add the rest of the vegetables and season with Knorr Professional Vegetable Bouillon Powder and pepper. Taste and adjust seasoning. Set aside.
    • Cook the udon noodles by blanching it in boiling water. Strain and transfer to a food pan.
    • To assemble the dish in a food pan for large quantity service: Toss the noodles with enough sauce to coat the strands.
    • Add The Vegetarian Butcher NoChicken Chunks and the vegetables to the noodles. Toss to combine. Taste and adjust seasoning.
  3. Garnish:

    • Transfer to a serving dish and garnish with toasted sesame seeds and spring onions.
    • The noodle dish can be held in the warmer before serving. Garnish upon serving.
    • Vegetables can be substituted with other variants like Chinese cabbage, sprouts, pearl mushrooms or beans.
    • Noodles can be substituted with other variants such as soba (buckwheat) or any other wheat noodle.
  4. Chef’s Tip:

    • As this recipe is prepared in large quantities, the procedure calls for a combi-steam oven instead of directly stir-frying using a wok.