These Mushroom Chow Mein Noodles are ready in less than 25, so skip the takeout and make your own at home for a fraction of the cost.
If you follow my blog at all you will know that I love to make takeout inspired recipes often. I test and test them to ensure I am coming up with the healthiest and best version for my readers.
I used to spend a lot of money on takeout, now I just make it at home. Pretty much every other day, depending on how I’m feeling. Asian cuisine has to be one of my favorites, however I do love Indian and other cuisines nearly as much.
What I like about making Chow Mein at home is that I can remove the msgs that are in most takeout dishes, while saving a ton of money cooking them at home.
IS MUSHROOM CHOW MEIN VEGAN
Not if you put Oyster sauce in it, if you want you can use Hoisin instead then it would be.
However this recipe is 100% vegetarian as it is made with just Mushrooms and Chinese bok choy.
Trust me, you won’t miss the meat with this one. It’s so satisfying, you’ll be craving it time and time again.
However if you want to add meat, go ahead and pick up some fast fry beef or chicken and saute that right along side the mushrooms.
Once you learn to make this simple chow mein dish, you will be making it more often Guaranteed!
I’m the type of lady that has to try every chow mein dish whenever we go to the chinese restaurants. I do this to compare really, just kidding.
Well kinda, I mean some restaurants do it right and others so wrong. Right? It’s not always easy to find a good chow mein these days.
But with my recipe it’s foolproof, if you follow it to a tea you will be in Chow Mein Heaven!
HOW TO MAKE MUSHROOM CHOW MEIN
- Start by boiling the chow mein noodles, then strain and set aside. The brand I like to use can be seen below, it is very low in sodium!
- Next, fry the chow mein noodles in a little bit of vegetable oil.
- In a separate pan, fry the mushrooms and bok choy till soft.
- Make the sauce and add the mushrooms and bok choy to the noodles.
- Pour in the sauce and add some sesame seed oil and saute for a few minutes till everything is combined and hot.
- Serve and enjoy!
The broccoli is tossed together in the most delicious asian inspired sauce. And the chow mein noodles are fried just a bit to give it the perfect amount of cripsyness.
The hardest part about making homemade chow mein is “chopping those vegetables”.
Once you have that part done, the rest comes together in a snap.
I have experimented with a few chow mein recipes over the years and promise you your going to love this one.
If you liked this dish, then stay tuned to this blog as I will be sharing my all time favorite recipe for seafood chow mein very soon, which contains fresh calamari and shrimp.
If you liked this recipe? Then you will want to try my other ASIAN inspired recipes below!
- Black Bean Chicken Vegetable Stir Fry
- Chinese Chicken Broccoli Stir-fry
- Black Pepper Shrimp
- Chinese Chicken Broccoli Stir-fry
- Beef Pepper Ramen
- Egg fried Rice
- Vegetable Egg Drop Soup
Notes: This recipe can also be made with just about any meat such as chinese pork, beef or shrimp. Plus, if you like a little more heat to your dish then feel free to add more red pepper chili flakes or some fresh chili paste. You know make it your own 🙂
DID YOU MAKE THIS RECIPE?
- 400 grams Dried Chow Mein Noodles
- 1/4 cups (Cooking Oil) or (Olive Oil)
- 2 tbsp Sesame oil
- 2 tbsp Corn Starch
- 1 cup Water
- 2 cups Bok Choy
- 2 cups Fresh Mushrooms
- 3 tbsp Medium Soya sauce
- 2 tbsp Oyster sauce
- 1 tbsp Rice Wine Vinegar
- 1 tsp Red Chili Sauce
- 1 tbsp Sugar
- 3 Garlic
- 1 tsp Fresh Ginger Root
- Start by cooking the noodles, to do that add them to a large pot of boiling water. Cook according to package instructions, with dry noodles it's typically 5 minutes.
- Meanwhile add all your sauce ingredients to a medium sized bowl and whisk to combine.
- Once the noodles have cooked remove them from the water, strain and set aside.
- Now is the time to make those noodles a bit crispy. Simply add 2 tbsp of sesame oil in a large frying pan along with the olive or cooking oil and saute those cooked noodles on each side till slightly crispy and browned to your liking.
- Remove and plate.
- On a large chopping board, chop the bok choy and slice the mushrooms.
- Add them to the pan along with the water and sauce, simmer on medium heat for roughly 5 minutes, tossing often until the vegetables are crispy yet tender.
- Serve over the noodles hot and enjoy!