Mushroom Chow Mein Recipe
This rich and savoury mushroom chow mein is packed full of veggies. So comforting and bursting with umami flavour. Did I mention that it's a quick and easy and a brilliant vegetarian option? Perfect for mushroom lovers like me!
Servings: 4
Ingredients
- 200 g (7 oz) dried chow mein noodles
- 3 tbsp oil
- 400 g (14 oz) chestnut (cremini) mushrooms sliced
- ¼ tsp salt
- ½ tsp ground black pepper
- 1 onion peeled and sliced
- 2 garlic cloves peeled and minced
- 1 large carrot peeled and sliced into matchsticks
- 1 red (bell) pepper deseeded and sliced
- ½ savoy cabbage thinly sliced
- 200 g (7 oz) beansprouts (mung bean sprouts in USA)
- 10 spring onions (scallions) cut into 5cm (2in) lengths
Chow Mein Sauce:
- 1 tbsp cornflour (cornstarch in USA)
- 2 tbsp dark soy sauce
- 1 tbsp Chinese rice wine
- 2 tbsp kecap manis (sweet soy sauce)
- 2 tbsp hoisin sauce
- 90 ml (1/3 cup) vegetable stock
- 1 tbsp sesame oil
- ¼ tsp white pepper
To Serve:
- spring onions (scallions)
- sesame seeds
- chilli (red pepper) flakes
Instructions
- Start by making the sauce. In a small bowl, mix together the cornflower, soy sauce, and Chinese rice wine, until the cornflower is fully incorporated.1 tbsp cornflour (cornstarch in USA), 2 tbsp dark soy sauce, 1 tbsp Chinese rice wine
- Add the kecap manis, hoisin sauce, vegetable stock, sesame oil, and white pepper. Mix together to combine, then set aside.2 tbsp kecap manis, 2 tbsp hoisin sauce, 90 ml (1/3 cup) vegetable stock, 1 tbsp sesame oil, 1/4 tsp white pepper
- Boil the chow mein noodles as per the packet instructions, then drain and run under cold water to stop them sticking together.200 g (7 oz) dried chow mein noodles
- Heat the oil in a wok over a high heat. Add the mushrooms, season with salt and pepper and stir-fry for 3 minutes, until the mushrooms are soft.3 tbsp oil, 400 g (14 oz) chestnut (cremini) mushrooms, 1/4 tsp salt, 1/2 tsp ground black pepper
- Add the onion, garlic, and carrot, and stir-fry for a further 3 minutes, regularly tossing everything together with a spatula.1 onion, 2 garlic cloves, 1 large carrot
- Add the red pepper, cabbage, beansprouts, and spring onion and fry again for 2 minutes, keeping everything moving in the wok with your spatula.1 red (bell) pepper, 1/2 savoy cabbage, 200 g (7 oz) beansprouts, 10 spring onions (scallions)
- Add the noodles and pour over the chow mein sauce.
- Stir-fry everything together for 2-3 minutes, tossing regularly with a set of tongs, until the noodles are hot.
- Serve topped with spring onions, sesame seeds, and chilli flakes.spring onions (scallions), sesame seeds, chilli (red pepper) flakes
Video
Notes
Can I make it ahead and/or freeze?
I don't recommend making this dish ahead, it tastes much better when eaten right away. The noodles can go mushy if freezing and when trying to reheat.
Ingredient swaps
Noodles - You can substitute the chow mein noodles for fine egg noodles, or even ready-cooked fine rice (vermicelli) noodles. If you're using fresh noodles you'll need approx 450g (15.75oz)
Mushrooms - I used chestnut mushrooms in this recipe but you can use your favourite mushroom variety. I like white button mushrooms, portobello mushrooms, enoki mushrooms, or oyster mushrooms.
Vegetables - Add different vegetables: broccoli, bamboo shoots, sliced green beans, and mange tout all work great!
Meat - You can use beef - check out my beef chow mein here! Cooked chicken or prawns are also great additions.
Nutritional information is approximate per serving (not including serving suggestions).
Nutrition
Calories: 480kcal | Carbohydrates: 72g | Protein: 16g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 0.2mg | Sodium: 1400mg | Potassium: 1055mg | Fiber: 10g | Sugar: 20g | Vitamin A: 4964IU | Vitamin C: 89mg | Calcium: 108mg | Iron: 4mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
