Garlic Mushroom Chow Mein (Print Page)
Quick vegetarian noodle stir-fry with garlic, mushrooms, and crisp vegetables ready in 30 minutes.
# What You Need:
→ Noodles
01 - 9 ounces dried egg noodles or wheat noodles
→ Vegetables
02 - 9 ounces mushrooms, sliced (button or cremini)
03 - 1 red bell pepper, thinly sliced
04 - 1 medium carrot, julienned
05 - 3.5 ounces sugar snap peas, trimmed
06 - 2 spring onions, sliced
→ Aromatics & Sauce
07 - 4 cloves garlic, finely minced
08 - 2 tablespoons soy sauce
09 - 1 tablespoon dark soy sauce
10 - 1 tablespoon vegetarian oyster sauce or mushroom sauce
11 - 1 tablespoon sesame oil
12 - 1 teaspoon sugar
13 - ½ teaspoon ground white pepper
14 - 2 tablespoons vegetable oil
→ Garnish
15 - 1 tablespoon 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, combine soy sauce, dark soy sauce, vegetarian oyster sauce, sugar, and white pepper. Set aside.
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 and cook for 3–4 minutes until they start to brown and release moisture.
05 - Add bell pepper, carrot, and sugar snap peas. Stir-fry for 2–3 minutes until vegetables are crisp-tender.
06 - Add cooked noodles to the wok. Pour in sauce and toss everything together for 2–3 minutes until well combined and heated through.
07 - Stir in most of the spring onions, reserving some for garnish.
08 - Serve hot, garnished with toasted sesame seeds and extra spring onions or coriander if desired.
# Expert Tips:
01 -
- This comes together in under 30 minutes, making it perfect for those evenings when takeout sounds tempting but you want something homemade and nourishing.
- The sauce balance is foolproof—salty, sweet, and deeply umami—so every bite feels satisfying without overwhelming your palate.
02 -
- High heat is non-negotiable here—if your pan isn't hot enough, the vegetables will steam instead of stir-fry, and you'll miss that caramelized flavor entirely.
- Don't overcrowd your wok, or everything will end up soggy and sad rather than seared and vibrant.
03 -
- Rinse your cooked noodles under cold water—it stops the cooking process and washes away excess starch so they don't clump together.
- Let your mushrooms sear in a single layer without constantly stirring; that's how you get those golden, crispy edges instead of steamed rubbery pieces.