Garlic Mushroom Chow Mein (Printable)
Savory vegetarian noodles stir-fried with garlic, mushrooms, and crisp vegetables in a rich soy-sesame sauce
# What You'll Need:
→ Noodles
01 - 9 oz dried egg noodles (or wheat noodles)
→ Vegetables
02 - 9 oz mushrooms, sliced (button or cremini)
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 (or mushroom 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 (optional)
# How to Make It:
01 - Cook the 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, mix together the 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 the garlic and stir-fry for 30 seconds until fragrant.
04 - Add the mushrooms and cook for 3–4 minutes until they start to brown and release moisture.
05 - Add the bell pepper, carrot, and sugar snap peas. Stir-fry for 2–3 minutes until vegetables are crisp-tender.
06 - Add the cooked noodles to the wok. Pour in the 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 -
- It comes together in under 30 minutes but tastes like takeout from your favorite spot
- The sauce hits every perfect note of salty, sweet, and savory without needing a dozen bottles
02 -
- Crowding your pan with vegetables will make them steam instead of stir-fry, so use your biggest pan or cook in batches if necessary
- Have everything chopped and the sauce mixed before you turn on the heat because once you start stir-frying, there's no time to prep
03 -
- If your wok starts smoking too much, lower the heat slightly but keep it high enough that vegetables sear rather than steam
- Dark soy sauce is the secret ingredient that makes homemade chow mein actually look and taste like restaurant versions