Are you a mushroom lover like me?
If so, you NEED to try my Crispy Mushroom Chow Mein! Savory mushroom sauce drizzled on top of crispy pan-fried chow mein, this crispy chow mein recipe is filled with different textures and flavors.
Customize Crispy Mushroom Chow Mein with any vegetable or protein, such as bok choy, chicken, pork, shrimp, and carrots!
This Crispy Mushroom Chow Mein is inspired by HK dim sum crispy seafood chow mein.
My vegetarian friend was in town, and she always wanted to try crispy chow mein.
I love that mushrooms mimic the texture of meat and are excellent at absorbing flavor.
After testing the recipe a few times, this crispy mushroom chow mein is a must-try even if you are a meat lover like me!
Here are my secrets to getting EXTRA CRISPY Chow Mein at home!
The key to getting crispy mushroom chow mein is to blanch the noodles first. This process will help cook the noodles, which helps soften the texture. Drain the noodles, and pan-fry in a pan with 1 inch of oil.
The second tip is to be patient. Since we are not using as much oil as restaurants, you want to crisp up the noodles without burning them.
Optional, but highly recommended, before serving, drizzle oil around the pan to crisp up the edges.
Most restaurants often deep fry when making crispy chow mein, but since we are cooking at home, this is my healthy method to make crispy noodles!
The gravy sauce is the star for my crispy mushroom chow mein.
Savory and addicting mushroom gravy pairs perfectly with crispy chow mein.
All you need is vegetable stock, vegetarian oyster sauce, white pepper, a pinch of sugar, and sesame oil.
I use Lee Kum Kee’s mushroom powder to make instant vegetable stock, perfect for this crispy mushroom chow mein recipe.
You can also use any mushroom of your choice, I am using shemiji mushroom king oyster mushroom, cremini mushroom, and shiitake mushroom.
Do you want more VEGETARIAN RECIPES? Here are some of my go-to recipes that you will love!
- Spicy Garlic Bok Choy (10 Minutes ONLY!
- Chinese Steamed Eggs – 20 Minutes ONLY!
- Tomato Egg Drop Soup (15 Minutes ONLY!)
- Din Tai Fung Egg Fried Rice (20 Minutes!)
Ingredients
- 450G Egg Chow Mein Noodles
- 1 onion (thinly sliced)
- 2 slices Ginger
- 1.5 tbsp Garlic (minced)
- 9 oz of Mushroom of your choice
Sauce
- 2 cups Vegetable stock or mushroom stock
- 2.5 tbsp Vegetarian Oyster Sauce
- 1 tbsp Sugar
- 0.5 tbsp White Pepper
- 2 tbsp Sesame Oil
- 1.5 tbsp Cornstarch
- 1 tbsp Water
SHOP INGREDIENT LIST
- Prepare the noodles based on instruction: blanch the noodles for 30 seconds and drain.
- Add around 1 inch of oil to a pan and turn the heat to medium-high. Add in the noodles, spread them, fill the pan, and press down to mold the noodle.
- Pan-fry the noodle for 3-4 minutes on each side, or until crispy and golden brown.
- Optional, drizzle 1 tbsp of oil around the edges of the noodle to crisp up the edges.
- Prepare the sauce by mixing vegetable stock, vegetarian oyster sauce, sugar, white pepper, and sesame oil. In a separate bowl, combine corn starch and cold water.
- Drizzle oil and turn the heat to medium in a separate pan. Add in sliced onion and ginger and saute together for 2-3 minutes.
- Next, add the mushroom and minced garlic, and saute for another 2-3 minutes.
- Drizzle in the sauce and simmer for another 2-3 minutes. Finally, add in corn starch mixture and simmer for another 1 minute.
- To assemble, start with crispy noodles, pour on the sauce, and garnish with green onion. Enjoy!
Crispy Mushroom Chow Mein
Materials
- 450 G Egg Chow Mein Noodles
- 1 onion thinly sliced
- 2 slices Ginger
- 1.5 tbsp Garlic minced
- 9 oz of Mushroom of your choice
Sauce
- 2 cups Vegetable stock or mushroom stock
- 2.5 tbsp Vegetarian Oyster Sauce
- 1 tbsp Sugar
- 0.5 tbsp White Pepper
- 2 tbsp Sesame Oil
- 1.5 tbsp Cornstarch
- 1 tbsp Water
Instructions
- Prepare the noodles based on instruction: blanch the noodles for 30 seconds and drain.
- Add around 1 inch of oil to a pan and turn the heat to medium-high. Add in the noodles, spread them, fill the pan, and press down to mold the noodle.
- Pan-fry the noodle for 3-4 minutes on each side, or until crispy and golden brown.
- Optional, drizzle 1 tbsp of oil around the edges of the noodle to crisp up the edges.
- Prepare the sauce by mixing vegetable stock, vegetarian oyster sauce, sugar, white pepper, and sesame oil. In a separate bowl, combine corn starch and cold water.
- Drizzle oil and turn the heat to medium in a separate pan. Add in sliced onion and ginger and saute together for 2-3 minutes.
- Next, add the mushroom and minced garlic, and saute for another 2-3 minutes.
- Drizzle in the sauce and simmer for another 2-3 minutes. Finally, add in corn starch mixture and simmer for another 1 minute.
- To assemble, start with crispy noodles, pour on the sauce, and garnish with green onion. Enjoy!
