Chow mein is one of the most popular dishes on a Chinese menu, nearly every order that comes in to a Chinese takeaway or takeout will have some form of chow mein in it, and because of that we've covered most versions from chicken chow mein to special chow mein, but never have we done a vegetable one, so here is a recipe for vegetable chow mein, this is more of a home style cooking version than takeaway, but as we've done so many takeaway version, we thought this would be a nice change. If you'd like to see a more traditional chow mein, one that hasn't been westernised, then please comment below, the more people that comment, the more likely it is to get made, so fair on the other videos only a couple of people have asked for more traditional versions of recipes so they're unlikely to get made.

This recipe is also vegan friendly too!

If you're anti MSG, then this is not the place for you, 20 seconds of research will show you its safe, to the point that there are now psychological studies on why people believe that monosodium glutamate is bad for you, when the medical and scientific community say its safer than salt, fat and sugar, and no, you're not allergic to it as that's impossible, "I know my body" isn't a valid argument. The reason is in order to be allergic a protein or molecule with a similar structure to and size to a protein needs to be present in ordered to illicit a response from an MHC molecule or other immune components, the sodium doesn't interact with these and glutamate can't because its an amino acid, its psychically too small. MSG doesn't actually exist in food because it breaks down in to one glutamate and on sodium ion when in contact with an aqueous solution, you don't eat MSG, you eat 2 things that are naturally occurring in most foods glutamate and sodium, and the components of MSG are made from cassava root and tapioca, they are the same exact same as that found naturally in food, your body cannot tell the difference.

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00:00 Introduction
00:59 Vegetable preparation
05:08 Noodle preparation
05:56 Cooking the dish
09:55 Flavour profile