Savory Mixed Mushroom Chow Mein Recipe
I’m about to share something that’ll transform your weeknight dinner game forever – and no, I’m not being dramatic this time. This savory mixed mushroom chow mein brings together four different types of mushrooms that create layers of earthy, umami-packed flavor you simply can’t get from those basic button mushrooms. Trust me, once you taste how shiitake, oyster, cremini, and chestnut mushrooms work together in perfect harmony, you’ll wonder why you’ve been settling for ordinary takeout.
Why You’ll Love this Savory Mixed Mushroom Chow Mein
Umami magic happens when you combine four different mushroom varieties in one dish, and this chow mein delivers exactly that kind of flavor explosion.
I mean, shiitake brings that meaty depth, oyster mushrooms add silky texture, while cremini and chestnut varieties round out the earthiness perfectly.
What’s not to love about slurping noodles that actually taste like something? This recipe transforms basic weeknight cooking into something restaurant-worthy, minus the hefty price tag.
Plus, it’s honestly foolproof – even if you’re the type who burns water, you’ll nail this one.
What Ingredients are in Savory Mixed Mushroom Chow Mein?
Getting the right ingredients for this mushroom chow mein is half the battle, and honestly, it’s the fun half. You’re looking at a pretty straightforward shopping list here, nothing too exotic or wallet-busting. Most of these ingredients hang out in any decent grocery store, and if you’re already keeping a semi-stocked pantry, you probably have half of them already.
The beauty of this recipe lies in how each ingredient plays its part without trying to steal the show. We’re talking about a harmonious blend where vegetables add crunch, sauces bring depth, and those four mushroom varieties create layers of umami that’ll make your taste buds do a little happy dance.
Ingredients You’ll Need:
- 200 g dried chow mein noodles or egg noodles
- 300-400 g mixed mushrooms (shiitake, oyster, chestnut, cremini)
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 large carrot, julienned
- 1 red bell pepper, sliced
- ½ savoy cabbage, thinly sliced
- 10 spring onions, cut into 5cm lengths
- 200 g bean sprouts
- 3 tbsp vegetable oil (or sesame oil)
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice wine or mirin
- Salt and pepper to taste
A Few Things Worth Knowing
When it comes to those mushrooms, don’t stress if you can’t find all four varieties. Three will work just fine, and even two different types will give you plenty of flavor complexity. The key is mixing textures and tastes, so grab whatever looks freshest at your store.
Savoy cabbage brings a delicate sweetness that regular cabbage just can’t match, but if you’re stuck with regular green cabbage, the world won’t end. Just slice it extra thin and maybe add it a minute later in the cooking process since it’s a bit tougher.
For the noodles, fresh chow mein noodles are fantastic if you can find them, but dried works perfectly well. Egg noodles make a solid substitute too, just watch the cooking time since they can go from perfect to mushy faster than you’d expect.
That rice wine or mirin adds a subtle sweetness that rounds out the salty-savory profile beautifully. If you don’t have either, a splash of dry white wine works, or honestly, just skip it and add a tiny pinch of sugar to your sauce mix.
How to Make this Savory Mixed Mushroom Chow Mein
Making this mushroom chow mein is like conducting a well-choreographed kitchen dance, and trust me, once you get the rhythm down, you’ll feel like you could do it with your eyes closed. The secret is getting everything prepped before you even think about turning on that burner, because once things start sizzling, they move fast.
Start by getting those 200g dried chow mein noodles cooking according to the package instructions. While they’re bubbling away, prep your vegetables because timing is everything here. Once the noodles are done, drain them and rinse under cold water to stop the cooking process, then toss with a little oil to prevent them from turning into one giant noodle clump. Nobody wants that.
Heat 3 tablespoons of vegetable oil in your wok over medium-high heat. If you don’t have a wok, your largest skillet will do just fine, though you might miss out on some of that dramatic tossing action. Add your 2 minced garlic cloves and sliced onion first, letting them sauté until they smell absolutely incredible and the onion starts looking translucent.
Now comes the fun part. Toss in your 300-400g mixed mushrooms along with that julienned large carrot, sliced red bell pepper, and thinly sliced half savoy cabbage. Stir-fry everything for about 5 minutes, watching as the mushrooms release their moisture and the vegetables start to soften but still keep some bite. The kitchen should smell like pure comfort food at this point.
Add your 10 spring onions cut into 5cm lengths and 200g bean sprouts, cooking for just 2 minutes. The spring onions will brighten up the whole dish, and those bean sprouts need barely any time to warm through while keeping their crunch.
Time to make that sauce magic happen. Mix together 2 tablespoons soy sauce, 1 tablespoon hoisin sauce, and 1 tablespoon rice wine or mirin in a small bowl. Pour this golden mixture over your vegetables and toss everything together until it’s all glossy and gorgeous. The smell alone might make your neighbors start dropping hints about dinner invitations.
Finally, add those cooked noodles back into the wok and stir-fry everything together for 2-3 minutes until the noodles are heated through and have absorbed all those beautiful flavors. Season with salt and pepper to taste, though you might find the soy sauce has already done most of the heavy lifting in the seasoning department.
The whole process moves quickly, so don’t walk away to check your phone or you’ll end up with vegetables that went from perfectly tender to sad and overcooked. Keep everything moving in that wok, and in less than 20 minutes total, you’ll have a restaurant-quality dish that tastes like you spent way more effort on it than you actually did.
Savory Mixed Mushroom Chow Mein Substitutions and Variations
The beauty of this mushroom chow mein lies in its incredible flexibility, which means you can raid your fridge and pantry without worrying about following the recipe to the letter.
Can’t find shiitake mushrooms? Button mushrooms work perfectly fine.
No hoisin sauce? Try teriyaki or even a splash of oyster sauce. I’m telling you, this dish is practically foolproof.
Swap the cabbage for bok choy, or throw in some snap peas instead of bell peppers.
Feeling fancy? Add some sesame seeds on top. Want protein? Scrambled eggs or tofu cubes blend beautifully with those earthy mushroom flavors.
What to Serve with Savory Mixed Mushroom Chow Mein
While mushroom chow mein makes a fantastic standalone meal, pairing it with the right sides can transform your dinner into something truly memorable.
I love serving it with crispy spring rolls for that perfect textural contrast – the crunch against those tender noodles hits differently.
Steamed dumplings work beautifully too, especially pork or vegetable varieties. The soft, pillowy texture complements the chow mein’s savory richness wonderfully.
For lighter options, I’d recommend hot and sour soup or a simple cucumber salad with rice vinegar.
These cuts through the dish’s umami intensity, cleansing your palate between bites.
Final Thoughts
Honestly, this mushroom chow mein recipe has become one of my go-to weeknight dinners for good reason. It’s ridiculously simple, yet somehow tastes like you spent hours in the kitchen.
Plus, it’s incredibly forgiving if you mess up the timing slightly.
The best part? You can absolutely customize it based on what’s hiding in your fridge. Got some leftover broccoli? Toss it in. No bean sprouts? Skip them entirely.
I genuinely believe this dish proves that weeknight cooking doesn’t have to be boring or complicated to be absolutely delicious.
Mixed Mushroom Chow Mein
Ingredients
- 200 g dried chow mein noodles or egg noodles
- 300-400 g mixed mushrooms shiitake, oyster, chestnut, cremini
- 1 onion sliced
- 2 garlic cloves minced
- 1 large carrot julienned
- 1 red bell pepper sliced
- ½ savoy cabbage thinly sliced
- 10 spring onions cut into 5cm lengths
- 200 g bean sprouts
- 3 tbsp vegetable oil or sesame oil
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice wine or mirin
- Salt and pepper to taste
Instructions
- Cook noodles according to package instructions, then rinse under cold water and toss with a little oil to prevent sticking.
- Heat oil in a wok or large frying pan over medium-high heat; sauté garlic and onion until fragrant.
- Add mushrooms, carrot, red bell pepper, and cabbage; stir-fry for 5 minutes until vegetables are tender.
- Add spring onions and bean sprouts, cooking for an additional 2 minutes.
- In a small bowl, mix together soy sauce, hoisin sauce, and rice wine; pour over vegetables and toss well.
- Add the cooked noodles to the wok and stir-fry for 2-3 minutes until heated through and well combined.
- Season with salt and pepper to taste and serve immediately.
Notes
Nutrition
Frequently Asked Questions
Can I Make This Mushroom Chow Mein Ahead of Time?
Yes, I can make mushroom chow mein ahead of time, but I’ll store the noodles and vegetables separately. I’ll reheat them in a wok with a splash of water to prevent drying out.
How Long Does Leftover Mushroom Chow Mein Last in the Refrigerator?
I’d store leftover mushroom chow mein in the refrigerator for up to three days. I’ll keep it in an airtight container to maintain freshness and prevent it from absorbing other flavors.
Can I Freeze Cooked Mushroom Chow Mein for Later Use?
Yes, I can freeze cooked mushroom chow mein for up to three months. I’ll portion it into freezer-safe containers, leaving some headspace. When I’m ready to eat, I’ll thaw overnight then reheat thoroughly.
What’s the Difference Between Chow Mein and Lo Mein Noodles?
I’ll explain the key difference: chow mein noodles are stir-fried until crispy and slightly caramelized, while lo mein noodles remain soft and are tossed with sauce without crisping.
How Do I Prevent My Noodles From Becoming Mushy or Overcooked?
I’ll cook noodles slightly underdone since they’ll continue cooking when stir-fried. I always rinse them with cold water immediately after boiling, then toss with oil to prevent sticking and overcooking.