Vegetarian Mushroom Chow Mein Recipe
My Mushroom Chow Mein is my take on the takeaway legend, and being ready in 20 minutes means it is much quicker than delivery.
Servings 2 Servings
Calories 576kcal
Ingredients
- 150 g Dried Egg Noodles 5oz packet
- 250 g Mixed Mushrooms 2-3 Cups
- 2 Garlic Cloves
- 30 g Ginger 1 Thumb sized piece
- 1 Small Carrot 50g
- 1 Small Onion 100g
- 2 Spring Onions
- 1 tablespoon Cornflour (Corn starch in the US)
- 3 tablespoon Light Soy Sauce
- 2 tablespoon Rice Wine
- 1 tablespoon Hoisin Sauce
- 1 teaspoon Sugar
- 1 teaspoon Sesame Oil
- 1 tablespoon Cooking Oil
- 75 g Sliced Bamboo Shoots ~½ Cup
Instructions
- Cook the egg noodles as per the instructions on the packet, then refresh in cold water and set aside.
- Chop the mushrooms into bite-sized pieces
- Slice the garlic cloves as finely as possible.
- Peel and cut the ginger into matchstick-sized sticks.
- Cut the carrot into thin 3-4cm (1½-1¾") long and 2-3mm (⅛") in profile.
- Top and tail the onion, then peel it and cut it into 8 wedges before breaking it into individual "petals".
- Cut the white part of the spring onions into 1.5cm (½") lengths and finely slice the green parts into 2-3mm (⅛") thick rings.
- Mix together the cornflour, soy sauce, rice wine, hoisin sauce, sugar, and sesame oil and set aside.
- Heat a wok over high heat until it begins to shimmer, then add the oil. Throw in the garlic and ginger, white parts of the spring onion, sliced onion, and carrot, then stir fry for 1-2 minutes, keeping the ingredients moving all of the time.
- Throw in the mushrooms and continue to stir fry for another 2-3 minutes.
- Now add in the bamboo shoots and noodles and toss to combine.
- Finally, add the sauce and cook for 30 seconds before tossing through the green parts of the spring onions.
Nutrition
Serving: 1 | Calories: 576kcal | Carbohydrates: 81g | Protein: 13g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 18g | Trans Fat: 1g | Sodium: 2124mg | Fiber: 9g | Sugar: 16g
