Vegetable Chow Mein

  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m


  • 8 ounces dried Chinese egg noodles
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 4 cups mixed fresh mushrooms ( shiitake, king trumpet, cremini, button, etc.), sliced
  • Pinch Chinese five-spice powder
  • 1/2 tablespoon toasted black sesame seeds
  • 1/2 tablespoon toasted white sesame seeds
  • 2 scallions, thinly sliced on the diagonal
  • Pinch salt
  • One 6-ounce bag baby spinach
  • 1 to 2 tablespoons light soy sauce
  • 1 red bell pepper julienne cut (optional)
  • 1 green bell pepper julienne cut (optional)
  • any other optional vegetable .


Step 1

Fill a wok or medium saucepan with water, bring to a boil and cook the egg noodles until al dente, about 3 minutes. Drain, then coat with the toasted sesame oil to prevent the noodles from sticking together and set aside.

Step 2

Heat a wok over high heat and add the vegetable oil. When the wok is smoking, add the garlic and stir-fry until fragrant. Add the mushrooms and cook until starting to brown, 1 to 2 minutes. Season the mushrooms with the Chinese five-spice powder.

Step 3

Stir-fry for 1 minute more, then add the spinach and stir-fry for another minute until wilted (you can add a few tablespoons of water to help create some steam to cook the spinach if necessary).add other optional veggies if desire .

Step 4

Toss in the cooked egg noodles, season with the light soy sauce and salt. Garnish with sliced scallions, toasted black and white sesame seeds and serve immediately.

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