Chow Mein

1. Bring a large pot of water to the boil and cook the wonton noodles for 3 to 4 minutes until just tender. Drain, rinse briefly under cold water to stop the cooking, and toss with a little of the sesame oil to keep them loose.
2. Whisk together the soy sauce, hoisin or oyster-style sauce, remaining sesame oil and 3 tablespoons of water to make the stir-fry sauce, and set aside.
3. Heat a tablespoon of vegetable oil in a wok or large frying pan over high heat and stir-fry the sliced seitan for 3 to 4 minutes until lightly browned at the edges, then remove to a plate.
4. Add the rest of the oil and stir-fry the red onion, celery, bell pepper and mushrooms for 3 minutes, keeping the heat high so they sear rather than steam. Add the garlic and ginger and toss for 30 seconds until fragrant.
5. Add the bok choy and bean sprouts and stir-fry for a further minute until the greens just wilt but still hold a crunch.
6. Return the seitan and noodles to the pan, pour over the sauce, and toss everything together with tongs for 2 minutes until the noodles are coated and heated through.
7. Taste and adjust with a splash more soy sauce if needed, then serve straight away while hot and glossy.

You'll use: Frying pan / skillet · Pan · Large pot · Saucepan · Whisk