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Chow Mein Style Noodles with Shiitake

Active Time: 20 minutes
Total Time: 20 minutes
  • Dairy Free
  • Vegan
  • Vegetarian
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Why we love it:

A quick veggie packed stir fry with simple sauce is one of the best dishes to have in your back pocket. This is endlessly adaptable and delicious every time. It’s a family friendly hit on constant rotation in my house. I hope yours enjoys it too!


  • 14 cup Oyster Sauce (vegan if keeping so)
  • 2 Tablespoons Soy Sauce
  • 1 teaspoon Sriracha
  • 3 cloves Garlic
  • 2 teaspoons Fresh Ginger
  • 16 ounces Chow Mein Noodles (or spaghetti)
  • 1 pound Shiitake Mushrooms
  • 4 Bok Choys (baby)
  • 14 head Red Cabbage (optional)
  • 2 Tablespoons Canola Oil (divided)

Cooking Instructions


    In a small bowl, whisk together oyster sauce, soy sauce, and sriracha. Mince garlic and ginger. Stir into the sauce. Set aside.

  • 2. NOODLES

    Some noodles might not need to be boiled – Hong Kong Chow Mein Noodles just get pan seared! But either works - so check your package and cook accordingly.

    Bring a large pot of water to a boil and cook noodles, then drain, as instructed.

  • 3. CHOP

    Remove mushroom stems, then slice the caps. If they’re dirty, you can wipe them down a bit with a slightly damp corner of a towel; typically, you don’t have to fully wash mushrooms.

    Coarsely chop the bok choy and rinse it off. Let it hang out in a colander until ready to cook. If using red cabbage, slice into thin strips about 3 inches long, and rinse with bok choy.


    Heat 1 Tablespoon canola oil in a large skillet or wok over medium high heat. Add noodles (whether raw or boiled and drained) and sauté, stirring constantly, until golden brown and crispy, about 3 - 4 minutes. Remove to a bowl and set aside.


    Heat remaining 1 Tablespoon canola oil in the skillet. Add sliced mushrooms and sauté until browned; about 5 minutes. Add chopped bok choy and red cabbage, if using. Cook until wilted, about 3 minutes.

  • 6. SAUCE

    Add the sauce to the pan, and bring to a simmer, about 1 minute. Scrape everything into the bowl with the noodles and toss to coat.

  • 7. SERVING

    Serve immediately in large bowls.

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    use tamari and GF noodles. Rice noodles are great, or GF spaghetti noodles
    shiitake mushrooms can be expensive and harder to find, use criminis or portobellos
    can use hoisin but it will have a slightly different taste. To keep it vegan make sure you have vegan oyster sauce - Annie’s makes one
    if you don’t have a great selection of Asian noodles available, regular old spaghetti works!
    use green veggie of your choice - broccoli is nice, green beans, baby spinach, etc.
    this was written for kids but certainly use veggies they’ll accept (add carrots or edamame perhaps) and consider leaving out sriracha or leave sauce on the side

Prep Ahead & Use It Up

  1. Whisk together the sauce
  2. Wash and chop bok choy, store for 36 hours in a tupperware
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