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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!

Ingredients

  • 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

  • 1. WHISK SAUCE

    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.

  • 4. SAUTÉ NOODLES

    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.

  • 5. SAUTÉ VEGGIES

    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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Substitutions

  • GLUTEN FREE:
    use tamari and GF noodles. Rice noodles are great, or GF spaghetti noodles
  • SHIITAKES:
    shiitake mushrooms can be expensive and harder to find, use criminis or portobellos
  • OYSTER SAUCE:
    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
  • NOODLES:
    if you don’t have a great selection of Asian noodles available, regular old spaghetti works!
  • BOK CHOY:
    use green veggie of your choice - broccoli is nice, green beans, baby spinach, etc.
  • KIDS CORNER:
    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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