Vegan lo mein with marinated vegan chicken + pickled vegetables

Finely chop the ginger and garlic and put them in a large bowl. Add the vegan chicken pieces to the bowl as well (I used two packages from The Vegetarian Butcher).
Add the Chinese 5 spice powder, sweet soy sauce, regular soy sauce, sambal (or any other chili paste), and crumble in a Maggi cube or 1/4 of a vegetable stock cube.
Mix together, cover and put in the fridge to marinade while you prepare the rest.

Cut a cucumber in half, then cut it lenghtwise. Slice into 1cm sized slices. Put this in a heat proof container.
Dice a red bell pepper and put in the container as well. Peel two red onions, cut in half and then thinly slice. Put in the container as well.
Measure out equal parts water and vinegar. I used 600ml of water and 600ml of vinegar. Put this in a pot over medium heat and add the allspice and sugar. Don't bring it to a boil, it just needs to be heated until it's almost boiling. Once hot, pour it over the vegetables and let this cool. Once it's no longer hot to the touch you can cover it and put it in the fridge to completely cool down.

Peel and dice an onion and garlic. Dice the red bell pepper. Cut off the little heads of the broccoli stalk, then cut these into smaller bite size pieces. Slice a spring onion and chop a bunch of celery leaves.
Bring a large pot of water to a boil and boil the spaghetti. Then drain it and rinse with cold water. Make sure all of the water is drained. Put the collander back on the pot and add in a drizzle of sweet soy sauce and mix well. If you're going to let this sit for a while you can also add in a small amount of oil so it doesn't dry out. This isn't necessary if you go on immediately.

Heat up a wok and add a bit of oil. Add the vegan chicken pieces, all of the sauce still in the bowl, to the wok. Cook this on a medium-high heat until the sauce is sticky. Remove the vegan chicken from the wok and add another bit of oil. Sauté the garlic and onion for about a minute or two. If the pan gets too dry you can add in a splash of water. Then add in the bell pepper and sauté for another minute. Add in the broccoli, because it's cut so small you don't have to cook it for a long time. Then add in the sambal, if you can't find vegan sambal you can use another chili paste or a chopped chili pepper.

Add the spaghetti to the wok and mix it in with the vegetables. Add in another good drizzle of sweet soy sauce and a splash of water. Then crumble in the maggi cube, or 1/4 of a vegetable stock cube, Mix this together. Make sure to taste it and add in more or leave it as it is. Finally add in the spring onion and the celery leaves and mix one last time. Either add in the vegan chicken pieces now and serve everything together, or serve the vegan chicken on the side. Serve with the pickled vegetables.

Nutritional values are for 1 portion.