Garlic Mushroom Chow Mein (Printer-friendly)

Quick vegetarian noodles packed with garlic, mushrooms, and vegetables

# What You Need:

→ Noodles

01 - 8.8 oz dried egg noodles or wheat noodles

→ Vegetables

02 - 8.8 oz mushrooms, button or cremini, sliced
03 - 1 red bell pepper, thinly sliced
04 - 1 medium carrot, julienned
05 - 3.5 oz sugar snap peas, trimmed
06 - 2 green 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 granulated sugar
13 - 0.5 tsp ground white pepper
14 - 2 tbsp vegetable oil

→ Garnish

15 - 1 tbsp toasted sesame seeds
16 - Fresh cilantro or extra sliced green onions

# How to Make It:

01 - Cook noodles according to package directions. Drain thoroughly, rinse under cold running water, and toss lightly with 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 until fully combined. Set aside.
03 - Heat vegetable oil in a large wok or skillet over high heat until smoking. Add minced garlic and stir-fry for 30 seconds until fragrant, being careful not to burn.
04 - Add sliced mushrooms to the wok. Stir-fry for 3-4 minutes until mushrooms begin to brown and release their moisture.
05 - Add bell pepper, carrot, and sugar snap peas. Stir-fry for 2-3 minutes until vegetables are crisp-tender but still retain some crunch.
06 - Add cooked noodles to the wok. Pour in the prepared sauce and toss everything together vigorously for 2-3 minutes until noodles are well coated and heated through.
07 - Stir in most of the green onions, reserving a portion for garnish. Serve hot, topped with toasted sesame seeds and remaining green onions or cilantro.

# Expert Tips:

01 -
  • Everything happens in one pan and hits the table in under 30 minutes
  • The sauce creates that glossy restaurant-style coating without any complicated techniques
02 -
  • Cold rinsed noodles prevent them from becoming a gummy mess when they hit the wok
  • Have all ingredients prepped before you start cooking—stry-frying happens too fast to measure mid-cook
03 -
  • Cook in batches if your wok is overcrowded to maintain that high heat
  • Warm your serving bowls so the noodles stay hot longer

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