Garlic Mushroom Chow Mein (Printable)

Quick vegetarian noodle stir-fry with garlic, mushrooms, and crisp vegetables ready in 30 minutes.

# 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)

# Steps:

01 - Cook the noodles according to package instructions until al dente. Drain thoroughly, rinse under cold running water to stop cooking and prevent sticking, then toss with a small amount of sesame oil. Set aside for stir-frying.
02 - In a small bowl, whisk together soy sauce, dark soy sauce, vegetarian oyster sauce, sugar, and white pepper until the sugar dissolves completely. Set the sauce mixture within reach for quick addition during cooking.
03 - Heat vegetable oil in a large wok or heavy skillet over high heat until shimmering. Add minced garlic and stir-fry vigorously for 30 seconds until fragrant, being careful not to burn it.
04 - Add sliced mushrooms to the hot wok and cook for 3–4 minutes, stirring frequently, until they begin to brown and release their moisture, concentrating their umami flavor.
05 - Add bell pepper, julienned carrot, and sugar snap peas to the wok. Stir-fry for 2–3 minutes over high heat until vegetables are crisp-tender and brightly colored.
06 - Add the cooked noodles to the wok. Pour in the prepared sauce and toss everything together with tongs or wooden spatulas for 2–3 minutes until well combined, evenly coated, and heated through.
07 - Stir in most of the sliced spring onions, reserving a portion for garnish. Toss briefly to distribute evenly.
08 - Divide the chow mein among serving bowls immediately. Top with toasted sesame seeds and reserved spring onions or fresh coriander. Serve hot while the vegetables retain their crisp texture.

# Expert Tips:

01 -
  • The sauce hits that perfect salty-sweet spot that keeps you coming back for seconds
  • Everything cooks in one pan, meaning less cleanup and more eating
  • Mushrooms get all golden and meaty, proving you dont need meat for satisfaction
02 -
  • High heat is non-negotiable for restaurant-style results. Low heat steams vegetables instead of stir-frying them.
  • Don't overcrowd the wok or everything will steam instead of sear. Cook in batches if your pan isn't big enough.
  • Sauce should sizzle and reduce slightly when it hits the noodles. If it's too watery, cook another minute to let it thicken.
03 -
  • Dark soy sauce is worth tracking down for that authentic color and flavor
  • Let the wok get properly hot before adding any ingredients

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