I can’t believe I have not shared this recipe earlier, a mushroom chow mein is a stalwart dish at casa Jones and it is so incredibly simple and fast you will be playing with variations on this dish for months, nah years. The secret as with all stir fry dishes is preparation, or mise en place as the French and chefs would say. There is little or no time with this mushroom chow mein to chop or mix as you go so take 10 minutes and systematically chop your vegetables and mix the sauce once you get going, you need to concentrate on keeping things moving in your fiercely hot wok. But do that and I promise you will have the most wonderful fakeaway on the table in no time, let’s face it 20 minutes (at the most), is definitely quicker than your takeaway dude can get to you.
I found some shimeji mushrooms which are wonderful but you can substitute out for something like an oyster mushroom, which is what I usually use, but shiitake or even plain old chestnut or button mushrooms work just as well in this mushroom chow mein.
Mushroom Chow Mein
My Mushroom Chow Mein as my take on the takeaway legend and being ready in 20 minutes means it is much quicker than delivery.
150gMushrooms.I used some wonderful shimeji mushrooms but chestnut, oyster or shiitake would all work, slice your mushroom about 5-7mm thick if using a substitute.
2Garlic Cloves.Finely Sliced.
2Spring Onions.White parts sliced 1.5 cm in length and green part thinly sliced.
50gCarrot.Cut into thin batons about 3-4cm in length.
Mix together the cornflower, soy sauce, rice wine, mirin, oyster sauce, sugar and sesame oil and set aside.
Cook the egg noodles as per the instructions on the packet, then refresh in cold water and set aside.
Heat the oil in a wok over a high heat.
When the oil is shimmering and really hot add the garlic and stir fry for 30 seconds before throwing in the white parts of the spring onion and carrot and continue to stir fry for 2 minutes keeping the ingredients all the time.
Throw in the mushrooms and continue to stir fry for another 2 minutes.
Now add in the bamboo shoots, cooled noodles and the sauce we mixed together at the start.
When the sauce is bubbling add in the spinach, bean sprouts and green parts of the spring onions and once the spinach has wilted which should take no more than a minute.
Serve and enjoy.
As with all stir fry dishes get all your stuff ready to go before you rock and roll, as they move real quick!
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