Mushroom Chow Mein
Mushroom Chow Mein

Mushroom Chow Mein

This chow main calls for chestnut mushrooms but you can use your favourite variety and don’t be shy with them. You might think 400g mushrooms looks like a lot, but they cook down, so it's normal to end up throwing extra in.

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200g of dried chow mein noodles
3 tbsp of sunflower oil
400g of chestnut mushrooms, sliced
¼ tsp of salt
½ tsp of ground black pepper
1 onion, peeled & sliced
2 garlic cloves, peeled & minced
1 large carrot, peeled & sliced into matchsticks
1 red pepper, deseeded & sliced
½ savoy cabbage, thinly sliced
200g of beansprouts
10 spring onions, cut into 5cm lengths
for the chow mein sauce
1 tbsp of cornflour
2 tbsp of dark soy sauce
1 tbsp of Chinese rice wine
2 tbsp of kecap manis (sweet soy sauce)
2 tbsp of hoisin sauce
90ml of vegetable stock
1 tbsp of sesame oil
¼ tsp of white pepper
To Serve
2 spring onions, roughly chopped
1 tsp of sesame seeds
¼ tsp of chilli flakes
Step 1
Start by making the sauce. In a small bowl, mix together the cornflour, soy sauce and Chinese rice wine, until the cornflour is fully incorporated.
Step 2
Add the kecap manis, hoisin sauce, vegetable stock, sesame oil and white pepper. Mix together to combine, then set side.
Step 3
Boil the chow mein noodles as per the packet instructions, then drain and run under cold water to stop them sticking together.
Step 4
Heat the oil in a wok over a high heat. Add the mushrooms, season with salt and pepper and stir-fry for 3 minutes, until the mushrooms are soft.
Step 5
Add the onion, garlic and carrot, and stir-fry for a further 3 minutes, regularly tossing everything together with a spatula.
Step 6
Add the red pepper, cabbage, beansprouts and spring onion and fry again for 2 minutes, keeping everything moving in the wok with your spatula.
Step 7
Add the noodles and pour over the chow mein sauce.
Step 8
Stir-fry everything together for 2-3 minutes, tossing regularly with a set of tongs, until the noodles are hot.
Step 9
Serve topped with spring onion, sesame seeds and chilli flakes.

Tip: Swap out the vegetables for whatever you like. Sugar snap peas, sliced green beans, courgette all work great.

Kitchen Sanctuary: It’s All About Dinner by Nicky Corbishley.
Published by Kyle Books

Photography by Nicky Corbishley

DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at

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