Recipe Background
There's no faster way to satisfy your craving for Chinese food than with this Easy Chow Mein, and that's including delivery! The crisp noodles soak up all that tangy, savory, and tantalizing sweet sauce with the perfect amount of heat to lift your spirits and get your taste buds applauding. A few beefy mushrooms add heartiness and vegetarian meatiness, while bok choy adds a new kind of crunch, giving you just what you're looking for in your go-to takeout! Easy Chow Mein is something a chef of any experience level can make, yet it tastes like it was made by a restaurant pro... which is exactly how you'll feel as you dig in!
There's no faster way to satisfy your craving for Chinese food than with this Easy Chow Mein, and that's including delivery! The crisp noodles soak up all that tangy, savory, and tantalizing sweet sauce with the perfect amount of heat to lift your spirits and get your taste buds applauding. A few beefy mushrooms add heartiness and vegetarian meatiness, while bok choy adds a new kind of crunch, giving you just what you're looking for in your go-to takeout! Easy Chow Mein is something a chef of any experience level can make, yet it tastes like it was made by a restaurant pro... which is exactly how you'll feel as you dig in!
Ingredients
- 1/4 cup vegetarian or vegan oyster sauce
- 1 tablespoon soy sauce
- 3 cloves garlic minced
- 2 teaspoons ginger freshly grated
- 1 teaspoon sriracha
- 2 tablespoons canola oil divided
- 1 (16-ounce) package Hong Kong-style pan-fried noodles
- kosher salt to taste
- freshly ground black pepper to taste
- 1 (3.5-ounce) package shiitake mushrooms
- 4 baby bok choy coarsely chopped
- 1 cup mung bean sprouts rinsed and drained
Directions
- In a small bowl, whisk together the oyster sauce, the soy sauce, the garlic, the ginger, and the sriracha.
- Heat 1 tablespoon of the canola oil in a large skillet or wok over medium-high heat.
- Add the noodles to the hot oil and cook, stirring constantly, until golden brown and crispy, about 3-4 minutes.
- Lightly season the noodles to taste with the salt and the pepper and set the noodles aside.
- Heat the remaining canola oil in the skillet.
- Add the mushrooms and cook, stirring often, until tender, about 3-4 minutes.
- Season the mushrooms lightly to taste with the salt and the pepper.
- Stir in the bok choy until just wilted, about 1 minute.
- Stir in the noodles and the sauce mixture until well-combined, about 2 minutes.
- Stir in the bean sprouts.
- Serve immediately.
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