Name: 🍄🟫Mushroom Chow Mein
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 200 g chow mein noodles; 200 g mixed mushrooms (I used cremini/chestnut and shiitake); 40 g onion (sliced (40g = ½ small onion)); 1 cloves garlic (sliced); 3 spring onions (cut into inches); 1 teaspoon sugar; 1 tablespoon light soy sauce; 1 tablespoon dark soy sauce; 1 tablespoon vegan oyster sauce; 1 tablespoon hot water; 1 drizzle sesame oil (optional)

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Wok this way! (I just saw Steven Tyler singing the song live, so it had to be done 🙈) This mushroom chow mein has big takeaway energy, minus the wait. Featuring chewy noodles, a glossy sauce, and garlicky seared mushrooms — all in less than 15 minutes.

Are you, like me, also utterly obsessed with noodles? As testament to my infatuation, I’ve got an ever-growing collection of noodle recipes on Oh My Veg. And my readers? You’ve made my Chinese soft noodles (aka plain chow mein) the number-one most popular recipe on the blog!

After seeing that recipe go down a treat, I decided to share another favourite. These mushroom chow mein noodles are like an upgraded version of the basics: better than a takeaway (obviously!), still super quick to cook, and heavy on the savoury meatiness of the mushrooms … which happens to pair perfectly with our stir-fry sauce.

Mushrooms are the main event — no doubt about it. I’ve opted for a mix of standard cremini/chestnut mushrooms and more regionally authentic shiitake, known for their rich umami flavour. Once seared to perfection, the dish is already off to a great start.

Round it out with springy noodles, a trio of aromatics (garlic, onions, and scallions), and a deep, dark, glossy sauce that boasts equal parts caramel-like sweetness and salty depth.

The result? Mushroom chow mein that tastes like a treat, but takes no effort to make. Great for enjoying alone at home … or feeding a crowd. Perfect with sides. It delivers, every time.

😍 Why You’ll Love This Recipe

It’s fast, flavoursome, and … better than takeout. I’m talking done-in-less-than-fifteen-minutes, you’ll come back for seconds, and you’ll save money not buying more takeout. Yes, it’s that good.
Adaptable for different diets. I avoid eating out because of dietary requirements, but there’s no hassle here. The recipe is naturally vegan and can be made gluten free.
Perfect for lazy cooking. No judgement here. Sometimes I don’t feel like cooking either! This is THE recipe for when you’re in a hurry on weekdays, or want a no-fuss weekend meal that’ll still hit the spot.
Tried and tested. I rigorously recipe test all my dishes (unlike AI recipes). But noodles? I make this dish so often that it’s a certified success! I’ve tried all the variations and narrowed it down to the best, just for you.

Labelled ingredients for mushroom chow mein.

🧄Ingredients You’ll Need For Mushroom Chow Mein

Here’s what you’ll need to get that classic takeaway flavour — no delivery required!

Plus, surprise — this is a no oil recipe! (Although you can optionally add a dash of sesame oil if you feel so inclined)

Mushrooms: I’ve used a hearty mixture of basic cremini/chestnut (my go-to) with shiitake for more umami. You can adapt the combination you use, but I recommend white button (champignon), oyster, hen-of-the-woods (maitake), king oyster, enoki, or shimeji mushrooms. Head to your local Asian market for a wider choice than standard grocery stores!
Noodles: Great quality noodles make a huge difference to authentic, restaurant-style chow mein. Lucky Boat is the best brand I’ve found.
Red onion and garlic: The former adds a slight crunch to the dish, but can be skipped. You can also substitute yellow onions! Garlic is just a must.
Spring onion: AKA scallions or green onions. These are on the milder side of alliums, making them perfect for garnishing!

Next, you’ll need a few ingredients to make the stir-fry sauce:

Soy sauce: It’s crucial to use both light soy sauce, which brings characteristic saltiness, and dark soy sauce, which, as it’s been fermented for longer, carries a darker, more complex flavour brimming with umami. Quality is key here, too.
Sugar: Just a touch is needed to balance out the saltiness of the sauce.
Vegan oyster sauce: An ingredient worth seeking out from your local Asian store or Amazon (I use Lee Kum Kee vegan oyster-flavoured sauce). It’s going to add a ton of “meatiness” to the dish, as well as a touch of sweetness.

Adjusting for Allergies

This recipe is already 100% vegan, dairy free, and nut free (as written).

I won’t lie. Making gluten free mushroom chow mein isn’t impossible, but it’s not easy.

First, the most challenging aspect: finding gluten free noodles. While it’s easy enough to find gluten free pasta, Asian noodles are more challenging. I don’t recommend using rice noodles (completely different texture), so your best option is either gluten free spaghetti or gluten free ramen noodles.

Next, most soy sauce isn’t gluten free, so switch this out for tamari. It’s a 1:1 ratio for substituting, which makes things easier. My Mum exclusively uses tamari, not soy sauce, and I have to admit, it’s a fabulous replacement!

Be careful with vegan oyster sauce. Some of them are gluten-free, some aren’t. Read the ingredients list carefully! My go-to, Lee Kum Kee mushroom stir-fry sauce, is a safe bet.

Easy Swaps and Substitutions

Mushroom chow mein is a very forgiving recipe.

I’ve recipe-tested the dish for months, and while this is undoubtedly the best version, it doesn’t hurt to add a few extras, either.

For example:

For extra protein, use extra-firm tofu (homemade tofu is always a good shout!) or tempeh. Cut either one into slices and give it a quick sear on both sides to gently brown before adding to the noodles.
To make it spicy, add in freshly cracked white peppercorns. Extra brave? Go for chilli crisp (all the rage recently!) or sriracha.
For more nutrition, chuck in some leftover vegetables. It’s a great fridge clear-out recipe. Yes, this is mushroom chow mein — but the mild flavour of cabbage, for example, won’t compete with the intense meatiness of mushrooms.

🍜How to Make Mushroom Chow Mein (With Step-by-Step Photos)

Grab your wok (or a big pan!) — it’s time to get tossing like a pro.

Making mushroom chow mein is surprisingly easy (almost as easy as my Chinese soft noodles!), but I’ve included some helpful step-by-step photos as well, to make the process easier for you visual learners!

One: Cook your chow mein noodles according to package instructions. I like them a little al-dente for stir-frying.

Two: Add sliced mushrooms to a pan and sear, without fat. You can add a splash of water.

Three: Stir occasionally to ensure the mushrooms brown from all sides.

Mushrooms with onions and garlic in pan.

Four: Once seared, add in the sliced red onions and garlic.

Five: When the noodles have cooked, drain them.

Six: Whisk the stir-fry sauce: light and dark soy sauce, sugar, and vegan oyster sauce.

Seven: Add the noodles to the pan along with the stir fry sauce.

Eight: Mix well, so the sauce evenly coats the noodles and the mushrooms are distributed throughout. Add scallions/spring onions and let them cook in any residual heat.

The complete recipe (with ingredient quantities and instructions) can be found at the bottom of this page. You can also print the recipe, save the recipe, adjust the servings, and much more from there!

Helpful Tips for Success

With all Asian recipes (especially ones that require stir-frying), I always suggest doing the prep work (cutting vegetables and mixing sauces) before you start cooking.

Why? Stir-frying is done over very high heat, meaning food cooks ridiculously fast. You don’t want your mushrooms to burn while you’re cutting the aromatics, for example!

Furthermore, taste test your food! All great chefs taste food as they cook, and you should be no exception.

It’s particularly crucial for this recipe, as different brands of soy sauce and vegan oyster sauce vary wildly in flavour. Some are much saltier or sweeter than others, meaning you may have to adjust the seasoning to suit your taste.

🥡Storage Tips

Mushroom chow mein noodles can be refrigerated in an airtight container for up to three days, making them ideal for meal prep.

To reheat the chow mein noodles, toss them into a pan or wok with a splash of water to loosen everything up. I like to give my noodles a slight char when I’m reheating them, and throw in a few extra scallions/spring onions. It lightens everything up!

I don’t recommend freezing mushroom chow mein noodles. In my experience, noodles in general are best kept away from the freezer — they absorb too much moisture, which has the unfortunate effect of turning the dish mushy.

🥟Mushroom Chow Mein Serving Suggestions

If you’re looking to turn mushroom chow mein into a full-on fakeaway feast, here’s who else can join the party …

Starters like fried mushroom wontons (for the health-conscious, try steamed vegetable potstickers), spring rolls, or seaweed tempura chips are sure to go down a treat.

Meanwhile, other mains — vegan Chinese curry, massaman tofu curry or satay tofu curry (for the Thai, Malay, and Indonesian vibes!) — would round out the affair, with sides of sautéed pak choy, garlic broccoli, or salt and pepper tofu.

I don’t know about you, but there’s always room for dessert! So, why not try Hong Kong-style mango pancakes for a light and refreshing after-dinner treat? Or, keep up the fakeaway vibes with homemade banana fritters — a classic British Chinese takeaway sweet.

Just like that, you’ve got a three course meal!

🍴So, Let’s Get To It!

I hope this recipe finds its worthy spot in your regular dinner rotation. The full recipe (with adjustable servings, metric/imperial measurements, and a print/save function) is just below!

If you tried this mushroom chow mein, or any other recipe on my website, please leave a 🌟 star rating and let me know your thoughts in the ✍️ comments at the bottom of the page. Thanks for being a part of my community!