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Mushroom Chow Mein

Yields4 ServingsCook Time10 mins

 350g fresh chow mein noodles
 1 tbs peanut oil
 2 eggs, lightly beaten
 400g cup mushrooms, sliced
 2 garlic cloves, crushed
 4 green onions, thinly sliced
 1/4 cup chicken stock
 2 tbs soy sauce
 2 tbs oyster sauce
 1/2 small Chinese cabbage (wombok), shredded
 1 cup bean sprouts, trimmed

Prepare the noodles following packet directions. Drain well and set aside.


Heat a wok over medium heat. Add 1 tsp oil and swirl to coat. Add egg and swirl to form a thin omelette. Cook for 30 seconds or until almost set, the top should be a little bit sticky. Slide omelette onto a chopping board. Roll up and thinly slice crossways.


Heat remaining oil in the wok over high heat. Add mushrooms, garlic and green onions. Stir-fry for 3 minutes until mushrooms are tender.


Combine stock, soy sauce and oyster sauce and add to the wok, stir-fry to coat the mushrooms then bring to the boil. Add noodles and cabbage. Stir-fry for 1 minute. Add bean sprouts and omelette. Toss to combine. Serve.

Nutrition Facts

Servings 4