Mushroom Chow Mein
Simple mushroom chow mein recipe made with mixed mushrooms, egg noodles, spring onions, garlic, onion, and delicious soy-based savoury sauce. Vegetarian and vegan-friendly classic Chinese chow mein recipe and is ready in 15 minutes!
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Servings: 2
Calories: 537kcal
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.
Nutrition
Calories: 537kcal | Carbohydrates: 78g | Protein: 16g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 1186mg | Potassium: 522mg | Fiber: 6g | Sugar: 6g | Vitamin A: 180IU | Vitamin C: 9mg | Calcium: 36mg | Iron: 5mg
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