Mushroom Oyster-Style Sauce Chow Mein
Springy noodles tossed with seared king oyster mushroom "scallops," crisp-tender cabbage and carrot, and a glossy vegan mushroom sauce that tastes savory, sweet and deeply umami. Ready in about 40 minutes in one wok.
- Prep
- 20 min
- Cook
- 16 min
- Wait
- 4 min
- Total
- 40 min
- Makes
- 4 generous servings (about 6 cups / 1.4 L total)
Steps
Before you start
- Check that your noodles and mushroom sauce are vegan: many fresh egg-style chow mein noodles contain egg, so look for egg-free wheat noodles, and use a label-checked vegetarian mushroom sauce (not real oyster sauce).
- Prep every ingredient before you light the burner; stir-frying moves fast and there is no time to chop mid-cook.
- Use a very large wok or a 12-inch (30 cm) skillet so the noodles toss rather than steam; if yours is smaller, cook the vegetables in two batches.
- Dry the mushrooms and cabbage well after washing; wet ingredients steam instead of sear.
Mix the sauce
- In a small bowl, stir together the mushroom sauce, light soy sauce, dark soy sauce, sugar, water and white pepper until the sugar dissolves.
- Set it next to the stove along with all prepped vegetables, garlic, ginger and scallions.
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Ready when: Sauce looks uniformly dark brown with no sugar crystals at the bottom.
Tip: Dark soy mostly adds color; if you skip it, the noodles will be paler but still tasty.
Boil the noodles
- Bring a 4-quart (4 L) pot of water to a boil.
- Cook the noodles 1 minute less than the package directs (usually 2–3 minutes for fresh, 4–5 for dried), so they are just barely tender with a firm center.
- Drain well, rinse briefly under cold water to stop cooking, and shake out as much water as possible.
- Toss with 1 tsp of the sesame oil and spread on a plate or tray to air-dry for about 4 minutes.
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Ready when: Noodles are flexible and springy but still slightly firm in the center; surface feels dry, not wet.
Tip: Wet noodles turn gummy in the wok, so drain thoroughly.
Sear the mushrooms
- Heat the wok over high heat until a drop of water evaporates instantly, about 2 minutes.
- Add 2 tbsp of the oil and swirl.
- Add the king oyster stem coins and cap slices in a single layer (work in two batches if crowded).
- Sprinkle with a pinch of salt and leave undisturbed for 90 seconds, then flip and cook 1–2 minutes more.
- Transfer to a plate.
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Ready when: Both sides are deep golden brown with crisp edges, and the mushrooms have lost their raw squeakiness.
Tip: Don't stir constantly; contact with the hot pan is what creates browning and a scallop-like chew.
Stir-fry the vegetables
- Lower the heat to medium-high and add 1 tbsp oil.
- Add the scallion whites, garlic and ginger and stir for 20 seconds until fragrant.
- Add the carrot and cabbage, and stir-fry 2–3 minutes, tossing constantly.
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Ready when: Cabbage is wilted at the edges but still bright and crunchy in the center; garlic is pale gold, not brown.
Tip: If the garlic starts to darken before the cabbage goes in, lift the pan off the heat for a few seconds.
Fry the noodles
- Push the vegetables to the side, raise the heat to high, and add the remaining 1 tbsp oil to the cleared space.
- Add the noodles and spread them out.
- Let them sit 45 seconds to pick up color, then toss and repeat for about 2 minutes total.
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Ready when: Some noodle edges are lightly golden and the noodles are hot all the way through.
Tip: Use tongs or a spatula plus chopsticks to lift and fold so the noodles don't break.
Sauce and combine
- Return the mushrooms to the wok.
- Give the sauce a stir and pour it around the edge of the wok so it sizzles.
- Toss continuously for 1–2 minutes so everything is evenly coated.
- Add the scallion greens and toss for 15 seconds more.
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Ready when: Noodles are evenly glossy brown, the liquid has been absorbed and no puddle remains at the bottom of the wok.
Tip: Taste a noodle and add a pinch of salt only if needed; the sauces are already salty.
Finish and serve
- Remove from the heat, drizzle with the remaining 1 tsp sesame oil, toss once, and serve immediately on warm plates.
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Ready when: Steam rises and the noodles smell nutty and savory.
Tip: Sesame oil burns and turns bitter when heated for long, so add it off the heat.
Good to know
Tips
- Score the king oyster stems in a crosshatch pattern; it helps them brown and soak up sauce.
- Keep the heat high and don't overcrowd the wok; this is what gives the noodles their toasty wok flavor.
- Undercook the noodles slightly in the boil, as they finish cooking in the wok.
- Add a spoonful of chili crisp or a splash of Chinese black vinegar at the table for heat or brightness.
Make ahead
Mix the sauce up to 3 days ahead and refrigerate. Slice the vegetables and mushrooms up to 1 day ahead and store them in airtight containers in the fridge. Boil and oil the noodles up to 1 day ahead; keep them covered in the fridge and loosen with your fingers before frying.
Storage & reheating
Room temperature: up to 2 hours. Refrigerator: airtight container up to 3 days. Freezer: not recommended, as the cabbage and mushrooms turn watery. Reheat in a hot skillet with 1 tsp oil and 1 tbsp water for 2–3 minutes, tossing, until steaming hot.
Substitutions
- king oyster mushrooms → shiitake or cremini mushrooms, sliced ¼ inch (6 mm) thick. Texture will be softer and less scallop-like; sear in the same way until well browned.
- vegetarian mushroom sauce (vegetarian oyster-style sauce) → hoisin sauce (2 tbsp) plus an extra 1 tbsp light soy sauce. Sweeter and a little spiced; reduce the sugar to ½ tsp.
- egg-free dried or fresh chow mein noodles → dried spaghetti or linguine, or thin udon. Cook spaghetti to al dente and proceed as written; texture is slightly less springy.
- green cabbage → napa cabbage or bok choy. These cook faster, so reduce the stir-fry time by about 1 minute.
