Garlic Mushroom Chow Mein (Printable)

Quick vegetarian stir-fry noodles with garlic, mushrooms, and crisp vegetables in savory sauce

# What You'll Need:

→ Noodles

01 - 9 oz dried egg noodles

→ Vegetables

02 - 9 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 - 1/2 tsp ground white pepper
14 - 2 tbsp vegetable oil

→ Garnish

15 - 1 tbsp toasted sesame seeds
16 - Fresh coriander or extra sliced spring onions

# Directions:

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. Serve hot, garnished with toasted sesame seeds and extra spring onions or coriander if desired.

# Expert Advice:

01 -
  • The mushrooms get golden and savory, almost meaty in the best possible way
  • Everything happens in one pan so cleanup is nearly nonexistent
  • The sauce hits that perfect balance of salty, sweet, and umami
02 -
  • Prep every single ingredient before you turn on the stove because stirfries wait for no one
  • Really rinse those noodles with cold water or they will clump together stubbornly
03 -
  • Cut all your vegetables to similar sizes so they cook evenly
  • Let the wok get properly hot between additions for better searing

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