100 ml gluten-free low-salt (light) soy sauce or tamari

2 tbsp prepared chili oil (such as chiu chow chili oil)

2 tbsp black vinegar (or rice vinegar)

100 ml ketchup

60 ml shaoxing Chinese cooking wine (or cooking sherry)

2 tsp granulated sugar

1 tbsp cornstarch

185 g vegan chow mein noodles

4 stalks bok choy (or 8 baby bok choy stalks)

2 tbsp vegetable oil

2 shallot, diced finely (or 1/2 a small white onion)

1/2 tsp ground szechuan peppercorn, ground in mortar & pestle or spice grinder (or ground white pepper)

2 garlic cloves, finely minced

200 g veggie ground round (such as Yves original veggie ground round), or 350 g of chicken

1 green onion, sliced thin (as garnish)

60 g fried soy beans or crushed peanuts (as garnish)

To make the sauce, in a medium bowl combine soy sauce, prepared chili oil, black vinegar, ketchup, shaoxing cooking wine, sugar, and cornstarch and mix well.

Boil noodles according to package directions and drain, but do not rinse.

In a large non-stick pan over medium heat, add 2 tablespoons of vegetable oil and cook shallot for 3 to 4 minutes until soft. Add ground szechuan peppercorn, garlic, and veggie ground round.

Break up the veggie ground round into small pieces and cook for 8 to 10 minutes, until browned on all sides.

Add all of the sauce mixture to the pan and combine thoroughly with the ground round. Let the sauce come to a simmer for about 2 minutes, then add bok choy and toss to combine.

Turn the heat down slightly, cover with a lid, and cook for another 4 to 5 minutes until the bok choy is wilted but still bright green in color.

To assemble; add cooked and drained noodles to a large bowl or portion out into individual servings, add a generous portion of the veggie ground round, bok choy, and sauce. Toss to combine and garnish with green onion and roasted soy beans or crushed peanuts.