Mix Mushroom Chow Mein Recipe

Cook noodles

Bring a large pot of lightly salted water to a boil. Add the egg or chow mein noodles and cook according to package instructions until just al dente (usually 3–5 minutes for fresh, 6–9 for dried). Drain and rinse briefly under cool water to stop cooking. Toss with 1 teaspoon neutral oil to prevent sticking and set aside.

Prepare sauce/broth

In a small bowl whisk together vegetable or mushroom broth, light soy sauce, dark soy sauce, sesame oil, cornstarch, sugar, and rice vinegar (if using). Stir until cornstarch is fully dissolved. Set aside.

Clean and slice mushrooms: wipe shiitake, cremini and oyster mushrooms with a damp towel and slice or tear into bite-sized pieces so all will cook evenly.

Prep vegetables: julienne the carrot, thinly slice the bok choy or napa, and slice the onion. Mince garlic and ginger and slice scallions on the bias.

Heat wok or large skillet over high heat until smoking lightly. Add 1 tablespoon neutral oil and swirl to coat.

Sear mushrooms in batches: add a third of the mushrooms and let them sear without stirring for 60–90 seconds to get color. Toss and let the next side sear for another 30–60 seconds. Remove browned mushrooms to a bowl and repeat with remaining mushrooms, adding a little oil if needed. This concentrates flavor and prevents steaming.

Add remaining 1 tablespoon oil to the wok, reduce heat to medium-high briefly, then add sliced onion. Stir-fry 1–2 minutes until beginning to soften. Add carrot and stir-fry 1 minute more.

Add garlic and ginger and stir quickly for 20–30 seconds until fragrant (do not burn).

Return the browned mushrooms to the wok along with the bok choy. Stir-fry together 1–2 minutes until bok choy begins to wilt but still has bright color.

Push vegetables and mushrooms to one side of the wok. Add the cooked noodles to the empty side and pour the prepared broth/sauce over the noodles.

Toss everything together using tongs or two spatulas, allowing the sauce to thicken and coat the noodles. Stir-fry for 1–2 minutes until noodles are heated through and sauce has glossy consistency. If the pan gets too dry, splash up to 2 tablespoons water or broth.

Taste and adjust seasoning: add white pepper, extra soy for saltiness, or sugar to balance. Stir in butter (optional) for a silky finish and add chili oil if desired.

Add sliced scallions and toss briefly to combine.

Transfer to serving plates and garnish with toasted sesame seeds and cilantro or extra scallions.