This delicious mushroom chow mein is made with egg noodles, caramelized mushrooms, and soy-base stir-fry sauce. Vegetarian and vegan-friendly classic Chinese chow mein recipe packed with a savoury umami taste. Cooked everything in one pan and is ready in 15 minutes!
Chow mein is a staple noodle dish in our home and we love it so much it is so easy to cook and versatile. You can swap the protein and vegetables occasionally and you will never get bored of chow mein. King Prawn Chow Mein and Easy Beef Chow Mein are our family's favourite quick chow mein dishes that we love to make quite often.
What is Mushroom Chow Mein?
It is a fantastic combination of perfectly seared mushrooms, soft egg noodles, and classic Chinese stir-fry sauce. It's vegan and vegetarian-friendly chow mein dishes and is delicious on its own without any meat. I love to make this mushroom chow mein for the days I don't feel like having any meaty meals.
Following is a quick guide and detailed measurements are on the recipe card at the bottom of this page.
Ingredients you need
- Egg noodles - fresh egg noodle is ideal for this recipe but you can also use dried egg noodles, wheat noodles, udon, wholewheat noodles, pasta, or a choice of noodles.
- Can I use dried noodles? Yes, you can use dried egg noodles or wheat noodles. Boil the noodles according to the packet instructions and rinse them with cold water to stop the cooking process. Then toss with 1-2 tsp of vegetable oil to prevent them from sticking to each other.
- What type of mushroom to use? I used mixed mushrooms, shiitake, oyster, chestnut, portobello, white mushrooms, etc. Add your choice of meaty mushrooms.
- Cooking oil - Use neutral flavour vegetable oil in making Chinese chow mein and stir fry recipes. I don't recommend olive oil because it has a strong flavour which can overpower the dish.
- Oyster sauce or Vegetarian Sauce - For non-vegetarians, you can add regular oyster sauce and for vegetarians or vegans, you can use vegetarian stir-fry sauce or mushroom sauce. Available in Lee Kum Kee, Amoy, Healthy Boy brands etc.
How to make it
- First, combine stir-fry sauce ingredients in a small bowl and set it aside.
- Cut the mushrooms into half-inch slices and prepare the rest of the vegetables. Set them aside.
- Heat the large wok/pan into medium-high heat, and drizzle 2-3 tbsp of oil. Add mushroom slices and sauté for 2-3 minutes and sprinkle a pinch of salt. Follow with the garlic and onions.
- Once the mushrooms are browned and the water inside the mushrooms is evaporated, add noodles and pour the sauce over the noodles. Bring the heat to high and stir fry them for 1-2 minutes or until the sauces are dried.
- Add spring onions and toss everything well for a minute. Transfer to a serving plate and serve immediately.
Quick Tips
Serving a crowd - This recipe is for 2 servings but you can easily double the ingredients if you are serving a crowd. But do not overcrowd the pan and fry in batches. Mushrooms will not be seared nicely if you dump all ingredients at one time.
Leftovers - can be stored in an airtight container in the fridge for a couple of days.
Reheating - Reheat it in the microwave or in a pan. Add 1-2 tbsp of water and a drizzle of oil if the noodles are too dried.
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📖 Recipe
Mushroom Chow Mein
Equipment
- 1 Large wok/pan ( non-stick or carbon steel wok )
Ingredients
- 400 grams Egg noodles Fresh egg noodles or boiled/pre-cooked noodles. ( About 14oz ) See detailed in note.
- 250 grams Mushroom Shiitake, oyster, portobello, chestnut, white button mushroom or a choice of mixed mushroom. ( About 8.8oz )
- 2-3 cloves Garlic Finely chopped
- ½ Onion Cut thin slices
- 3-4 Spring onions Cut 2" pieces
- 2-3 tbsp Cooking oil Vegetable, canola, sunflower, or neutral flavour oil, etc.
- Pinch of salt to season mushrooms
Stir Fry Sauce
- 2 tsp Light soy sauce
- 2 tsp Dark soy sauce
- 3 tbsp Oyster sauce or vegetarian stir fry sauce See detailed in note
- ¼ tsp White pepper
- 1 tsp Sesame oil
Instructions
- First, combine stir-fry sauce ingredients in a small bowl and set it aside. Cut the mushrooms into half-inch slices. Set them aside.
- Heat the large wok/pan into medium-high heat, and drizzle 2-3 tbsp of oil. Add mushroom slices and sauté for 2-3 minutes, sprinkle a pinch of salt, and follow with the garlic and onions.
- Once the mushrooms are browned and the water inside the mushrooms are evaporated, add noodles and pour the sauce over the noodles.
- Bring the heat to high and stir fry them for 1-2 minutes or until the sauces are dried.
- Add spring onions and toss everything well for a few seconds. Take the wok off the heat and serve immediately.
Video
Notes
- Choice of noodles - fresh egg noodle is ideal for this recipe but you can also use dried egg noodles, wheat noodles, udon, wholewheat noodles, pasta, or a choice of noodles.
- Dried noodles - if you are using dried noodles, you will need ( 150-200 grams ). Cook the noodles according to the packet instructions and rinse them with cold water to stop the cooking process. Then toss with 1-2 tsp of vegetable oil to prevent them from sticking to each other.
- What type of mushroom to use? I used mixed mushrooms, shiitake, oyster, chestnut, portobello, white mushrooms, etc. Add your choice of meaty mushrooms.
- Cooking oil - Use neutral flavour vegetable oil in making Chinese chow mein and stir fry recipes. I don't recommend olive oil because it has a strong flavour which can overpower the dish.
- Oyster sauce or Vegetarian Sauce - For non-vegetarians, you can add regular oyster sauce and for vegetarians or vegans, you can use vegetarian stir-fry sauce or mushroom sauce. Available in Lee Kum Kee, Amoy, Healthy Boy brands etc.
- Serving - This recipe is for 2 servings but you can easily double the ingredients if you are serving for a crowd. But do not overcrowd the pan and fry in batches. Mushrooms will not be seared nicely if you dump all ingredients at one time.
- Leftovers - can be stored in an airtight container in the fridge for a couple of days.
- Reheating - Reheat it in the microwave or in a pan. Add 1-2 tbsp of water and a drizzle of oil if the noodles are dried.
Joanne says
I made this tonight but had to sub light soy with Worcestershire sauce as the google advised as I couldn’t get any local to me, it was absolutely delicious. Also velveted some finely sliced beef medallions and put them in too. Will definitely be making this again 😍😋
Melissa Anastas says
Cooked for my parents with szechuan beef (adapted your chicken recipe on it for beef). Came out excellent. Left out dark soy sauce and added an extra tablespoon each of oyster and reg soy sauce (dark is too salty for my mom and me...we are sensitive to it)
Khin says
Chow mein and Szechuan beef are perfect pairing! I am so glad that you enjoyed it, Melissa. Light soy sauce is saltier than dark soy sauce. Low-sodium soy sauces are great options and you can find them in Lee Kum Kee and Kikkoman brands.
Veena Shahani says
Used Portobello mushrooms; flavours were excellent
Khin says
Love it with portobello mushrooms. Glad that you enjoyed it, Veena.
Mrs Johnson says
Delicious