Mushroom Chow Mein - Khin's Kitchen (2024)

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

1. First, combine stir-fry sauce ingredients in a small bowl and set it aside.
2. Cut the mushrooms into half-inch slices and prepare the rest of the vegetables. Set them aside.

4. 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.
5. 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.
6. 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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