Mushroom Chow Mein

April 15, 2016

Mushroom Chow Mein 0 5 0

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  • Cook 10 mins
  • 10 mins

    10 mins

  • Serve 4 Servings


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


1Prepare the noodles following packet directions. Drain well and set aside.

2Heat 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.

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

4Combine 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.