Mushroom Chow Mein

by Jo Kenny

Noodle dishes are a firm favourite in my home for satisfying and speedy meals. I talk a lot about the taste-to-effort ratio on here and the older (and busier) that I get, the more this becomes important to me in my cooking.

I never want to sacrifice on flavour or quality when it comes to my mealtimes, but I need them to be fast and easy especially for weekdays. Enter this mushroom chow mein recipe which scores incredibly high on my taste-to-effort ratio!

With just three components: noodles, vegetable, sauce (plus some meat if you wish to make a non-vegetarian version) chow mein is an incredibly versatile dish. My mushroom chow mein utilises ingredients you should regularly have ready to hand in your home.

Easy Mushroom Chow Mein Recipe

[lwptoc]

My mushroom chow mein delivers on deliciously chewy noodles, earthy mushrooms and a savoury soy-based sauce. Umami eat your heart out! Mushroom chow mein takes just moments to prep and ten minutes max to get cooked and to your table. Actually for me this is  a great meal to eat in front of Netflix.

Ingredients

  • Serves 2
  • 150g dry egg noodles
  • 6 baby corn, cut lengthways
  • 1 white onion, thinly sliced
  • 3 garlic cloves, minced
  • 5 baby corn, cut lengthways
  • Large handful of mushrooms, sliced
  • 2 tbsp dark soy
  • 1 tbsp light soy

Method

Add the egg noodles into boiling water and cook until al dente. (No soggy noodles please!) When cooked drain and rinse with cold water to stop the cooking.

In a large pan on high heat add a tablespoon of rapeseed oil and add the corn, onions and garlic. Fry for a few minutes then add the mushrooms. Once softened set aside the veg and now add the noodles to the pan.

Toss the noddles to dry off any water on them. Once dry and starting to brown a bit add the dark and light soy. Toss to coat the noodles, then add the vegetables back into the pan and toss together.

Garnish with some chopped spring onion and sesame seeds (optional)

Recipe Overview

Print Recipe
5 from 2 votes

Mushroom Chow Mein

A delicious, filling and speedy meal
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course
Cuisine: Chinese
Keyword: Chow mein, Egg noodles, mushroom, noodles
Servings: 2
Calories: 500kcal
Cost: £2.00

Equipment

  • 1 Knife
  • 1 Chopping board
  • 1 Garlic crusher
  • 1 Pot
  • 1 Pan
  • 1 Wooden spoon

Ingredients

  • 150 g Dry egg noodles
  • 6 Baby corn, sliced in half
  • 1 White onion, sliced
  • 3 Garlic cloves, minced
  • 1 Large handful of mushrooms, sliced
  • 2 tbsp Dark soy
  • 1 tbsp Light soy
  • Spring onion and sesame seeds to garnish

Instructions

  • Add the egg noodles into boiling water and cook until al dente. Once cooked drain and rinse with cold water to stop the cooking.
  • In a large pan on high heat add a tablespoon of rapeseed oil and add the corn, onions and garlic. Fry for a few minutes then add the mushrooms. When softened set aside the veg and now add the noodles to the pan.
  • Toss the noddles to dry any water on them. Once dry and starting to brown a bit add the dark and light soy. Toss to coat the noodles, then add the vegetables back into the pan and toss together.
  • Garnish with some chopped spring onion and sesame seeds

Which mushrooms to use?

Fear not if you’re wondering what mushroom goes well with chow mein because pretty much all of them do. This is why chow mein a fantastic and versatile meal for using up veggies and small quantities of food in the fridge.

I recommend slicing your mushrooms so that they are flat shapes rather than bigger chunks. I think this compliments the overall texture of the dish and makes it easier to grasp the mushroom along with your noodles in one bite.

Personally I love the versatility of chestnut mushrooms which are inexpensive and have a lovely flavour. I also think the size of them works well for this dish. Not too big or small.

What kind of noodles are used in chow mein?

Chow mein is made with egg noodles, which can be either fresh or dried. I recommend having dried on hand as they are long-life. That way you can stock up and have ingredients to hand whenever you’re short of time and a need a delicious mushroom chow mein ready to go.

Typically, chow mein is made with noodles which are cooked al-dente. They should have a lovely chewy quality to them. No mushy noodles please or they will fall apart when you fry them!

Money Saving Tip:

Supermarkets (in the UK at least) will direct you towards a narrow selection of brands for noodles such a Blue Dragon. These brands have a significant mark up. I recommend trying to find a more authentic source for your noodles by exploring the World Food aisle of your supermarket.

Or even better, visit your local Asian supermarket where you will have an incredible selection of noodles to choose from.

More recipes

Mushroom chow mein is a fantastic mid-week meal… and I have lots more of those! Check out these other easy recipes for busy days:

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2 comments

Hattie October 24, 2022 - 8:48 am

5 stars
This was a very easy recipe. I also added beansprouts near the end.

Reply
Christopher K October 29, 2022 - 8:35 am

5 stars
I didn’t have dark soy sauce so just used 3tbsp of normal soy sauce. It came out great.

Reply

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