Garlic Mushroom Chow Mein (Printable Version)
A quick and satisfying vegetarian noodle dish loaded with garlic, mushrooms, and crisp vegetables in a savory sauce.
# Ingredient List:
→ Noodles
01 - 8.8 oz dried egg noodles
→ Vegetables
02 - 8.8 oz mushrooms, sliced
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
11 - 1 tbsp sesame oil
12 - 1 tsp sugar
13 - 0.5 tsp ground white pepper
14 - 2 tbsp vegetable oil
→ Garnish
15 - 1 tbsp toasted sesame seeds
16 - Fresh coriander or extra sliced spring onions
# How to Make:
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 - Whisk together soy sauce, dark soy sauce, vegetarian oyster sauce, sugar, and white pepper in a small bowl. 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 -
- The sauce hits every note, salty, sweet, and savory, coating each noodle perfectly without making things soggy
- Mushrooms get meaty and golden, creating those crispy edges that make vegetarian food feel anything but light
- From cutting board to table happens in thirty minutes flat, which feels like magic on hungry weeknights
02 -
- Cold water rinsed noodles are not optional, this step stops the cooking and prevents them from becoming a sticky mess
- Dark soy sauce is not saltier, it just adds that gorgeous caramel color and slight molasses depth
- A truly hot wok makes all the difference, so let the pan heat up thoroughly before adding any ingredients
03 -
- Prep absolutely everything before you heat the wok, stir-frying waits for no one
- Cut all vegetables to similar sizes so they cook evenly and nothing ends up underdone