Garlic Mushroom Chow Mein (Printable)

Quick vegetarian noodle stir-fry with garlic, mushrooms, and crisp vegetables ready in 30 minutes.

# What you need:

→ Noodles

01 - 8.8 oz dried egg noodles

→ Vegetables

02 - 8.8 oz mushrooms, sliced
03 - 1 red bell pepper, thinly sliced
04 - 1 medium carrot, julienned
05 - 3.5 oz sugar snap peas, trimmed
06 - 2 spring onions, sliced

→ Aromatics & Sauce

07 - 4 cloves garlic, finely minced
08 - 2 tbsp soy sauce
09 - 1 tbsp dark soy sauce
10 - 1 tbsp vegetarian oyster sauce
11 - 1 tbsp sesame oil
12 - 1 tsp sugar
13 - ½ tsp ground white pepper
14 - 2 tbsp vegetable oil

→ Garnish

15 - 1 tbsp toasted sesame seeds
16 - Fresh coriander or extra sliced spring onions

# Directions:

01 - Cook noodles according to package instructions. Drain, rinse under cold water, and toss with a little sesame oil to prevent sticking. Set aside.
02 - In a small bowl, whisk together soy sauce, dark soy sauce, vegetarian oyster sauce, sugar, and white pepper until well combined.
03 - Heat vegetable oil in a large wok or skillet over high heat. Add garlic and stir-fry for 30 seconds until fragrant.
04 - Add mushrooms to the wok and cook for 3 to 4 minutes until they start to brown and release their moisture.
05 - Add bell pepper, carrot, and sugar snap peas. Stir-fry for 2 to 3 minutes until vegetables are crisp-tender.
06 - Add cooked noodles to the wok. Pour in the sauce mixture and toss everything together for 2 to 3 minutes until well combined and heated through.
07 - Stir in most of the spring onions, reserving some for garnish. Serve hot, topped with toasted sesame seeds and extra spring onions or coriander if desired.

# Expert Tips:

01 -
  • The sauce hits every single flavor note without needing a pantry full of bottles
  • Leftovers taste even better the next day for lunch
02 -
  • Do not overcrowd your wok or the vegetables will steam instead of fry
  • The noodles should be slightly undercooked since they finish in the hot sauce
03 -
  • Dry your mushrooms with a paper towel before cooking so they brown instead of steam
  • Use vegetarian oyster sauce or mushroom sauce instead of regular oyster sauce

Go Back