Mushroom Chow Mein

Mushroom Chow Mein

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


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.

Like this recipe? Then you should definitely check out this one!  Homemade Tomato Passata
Cuisine Chinese
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Author Brian Jones


  • 2 Tbsp Cornflower. Cornstarch in the US.
  • 1.5 Tbsp Light Soy Sauce.
  • 1 Tbsp Rice Wine.
  • 1/2 Tbsp Mirin.
  • 2 Tbsp Oyster Sauce.
  • 1 Tbsp Sugar.
  • 1/2 Tsp Sesame Oil.
  • 100 g Egg Noodles.
  • 1 Tbsp Cooking Oil. Neutral.
  • 150 g Mushrooms. 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.
  • 75 g Beansprouts.
  • 75 g Bamboo Shoots.
  • 2 Garlic Cloves. Finely Sliced.
  • 2 Spring Onions. White parts sliced 1.5 cm in length and green part thinly sliced.
  • 50 g Carrot. Cut into thin batons about 3-4cm in length.
  • 100 g Baby Spinach.


  1. Mix together the cornflower, soy sauce, rice wine, mirin, oyster sauce, sugar and sesame oil and set aside.
  2. Cook the egg noodles as per the instructions on the packet, then refresh in cold water and set aside.
  3. Heat the oil in a wok over a high heat.
  4. 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.
  5. Throw in the mushrooms and continue to stir fry for another 2 minutes.
  6. Now add in the bamboo shoots, cooled noodles and the sauce we mixed together at the start.
  7. 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.
  8. Serve and enjoy.

Recipe Notes

As with all stir fry dishes get all your stuff ready to go before you rock and roll, as they move real quick!

Like this recipe? Then you should definitely check out this one!  InstantPot Chili Con Carne
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.


  1. Luci {Luci's Morsels} December 2, 2016 at 9:22 am - Reply

    This mushroom chow mein looks even better than the professional restaurant version! Thanks for sharing!

    Luci’s Morsels | fashion. food. frivolity.

    • Brian Jones December 6, 2016 at 7:35 am - Reply

      Aw shcuks, that’s very kind of you to say, it sure as hell tastes great.

  2. Becca @ Amuse Your Bouche December 2, 2016 at 10:33 am - Reply

    YUM. I absolutely love chow mein – anything noodley is a winner in my eyes 😀

  3. Emily December 2, 2016 at 10:34 am - Reply

    This sounds so delicious and ready in 20 minutes, why not? I’ll be saving this for later, thanks!

  4. Nicola @ Happy Healthy Motivated December 2, 2016 at 11:04 am - Reply

    I love making stir fries at home, but they can get pretty boring if you always use the same set of veggies. Love the variety of textures and colours in your ingredients – this recipe would definitely spice up my ordinary stir fry dish! P.S. Love the name ‘fakeaway’!!

    • Brian Jones December 6, 2016 at 7:36 am - Reply

      You are right it is easy to fall into a rut with stir frying food however it is definitely possible to keep changing them up to stay fresh.

  5. Sarah December 2, 2016 at 11:41 am - Reply

    This looks like an awesome vegetarian meal and I LOVE that it’s so easy and quick to make!

    • Brian Jones December 6, 2016 at 7:37 am - Reply

      It is really tasty and so simple, the trick to quick meals is all in the prep if yo ask me 🙂

  6. Sabrina | The Tomato Tart December 2, 2016 at 12:02 pm - Reply

    This recipe sounds so delicious and healthy, I love it! Easy to prepare and love the spices on it.

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