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Vegetarian Mushroom Chow Mein

Asian cuisineChinese cuisineCantonese cuisine
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Vegetarian Mushroom Chow Mein

Chow Mein

Prep: 25 min • Cook: 15 min. An umami-rich vegetarian take on chow mein, highlighting earthy shiitake mushrooms and a medley of colorful garden vegetables. This dish offers a delightful texture contrast between the tender noodles and crisp-tender vegetables, all coated in a savory sauce.

Preparation time
25 min
Cooking time
15 min
Total time
40 min
Servings
4
Course
Main
Complexity
Easy
Units:
Scale:

Ingredients

Noodles

  • 11oz egg noodles(fresh or dried)

Vegetables

  • 7oz shiitake mushrooms(dried, rehydrated and sliced, or fresh)
  • 7oz bok choy(chopped)
  • 2 pcs carrots(julienned)
  • 3 tsp garlic(minced)
  • 1 tbsp ginger(grated or minced)
  • 3 pcs scallions(chopped, white and green parts separated)

Sauce

  • 4 tbsp vegetarian oyster sauce
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 1 tsp cornstarch(mixed with 2 tbsp water to make a slurry)

Cooking

  • 2 tbsp vegetable oil

Instructions

Prepare Noodles

  1. Cook egg noodles according to package directions. If using fresh noodles, cook for 2-3 minutes until al dente. If using dried, cook until tender. Drain well and rinse with cold water to prevent sticking. Toss with a little oil.

Make the Sauce

  1. In a small bowl, whisk together vegetarian oyster sauce, soy sauce, sesame oil, and sugar. Set aside. Prepare the cornstarch slurry in a separate small bowl.

Stir-fry Vegetables

  1. Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic, grated ginger, and the white parts of the scallions. Stir-fry for about 30 seconds until fragrant.
  2. Add the julienned carrots and sliced shiitake mushrooms. Stir-fry for 2-3 minutes until the carrots are slightly tender-crisp and mushrooms are heated through.
  3. Add the chopped bok choy and stir-fry for another 1-2 minutes until the leaves are wilted and stems are tender-crisp.

Combine and Finish

  1. Add the cooked noodles to the wok with the vegetables. Pour the prepared sauce over the noodles and vegetables.
  2. Toss everything together to coat evenly. Stir-fry for 1-2 minutes.
  3. Pour in the cornstarch slurry and stir continuously until the sauce thickens and coats the noodles and vegetables, about 1 minute. Stir in the green parts of the scallions.
  4. Serve immediately.

Nutrition

Servings
4
Serving size (imperial)
15.9 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories480.5 kcal106.8 kcal1,922 kcal
Protein18.2 g4 g72.8 g
Fat12.5 g2.8 g50 g
Carbs75.8 g16.8 g303.2 g

Tips

  • Ensuring all vegetables are prepped and chopped before starting to stir-fry is crucial for quick cooking.
  • Don't overcrowd the wok; cook in batches if necessary to achieve a good stir-fry texture and prevent steaming.
  • Garnish with toasted sesame seeds or chili flakes for an extra layer of flavor and texture.

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