Mushroom Lo Mein

Mushroom Lo Mein is comfort food at its very best — soft, silky noodles gently cooked in a savoury sauce that clings to every strand. Unlike Chow Mein, which is all about crispness and high heat, Lo Mein is slower, saucier, and deeply satisfying, allowing the noodles to absorb layer upon layer of flavour.

This version is built around earthy chestnut mushrooms, aromatic garlic, and a beautifully balanced Cantonese-style sauce with subtle sweetness, gentle acidity, and a hint of sesame. As the noodles are tossed through the sauce, they soak up every drop, transforming into a rich, glossy bowl of pure noodle comfort.

Quick to cook yet incredibly rewarding, Mushroom Lo Mein is one of those dishes that feels both nourishing and indulgent. It works perfectly as a standalone bowl for busy evenings or as part of a larger spread alongside stir-fries, dumplings, or crispy sides.

Simple, satisfying, and endlessly comforting — this is the kind of noodle dish you’ll come back to again and again.

Mushroom Lo Mein

Unlike Chow Mein, in which noodles are fried to crispiness; Lo Mein is cooked in a sauce to keep them soft. You’ll be surprised how much flavour the noodles cling on to as they are cooked in the sauce, providing you with a great comforting bowl of savoury, nood-ley delight.

Servings 2

Prep Time 10 minutes mins

Cook Time 6 minutes mins

Ingredients

• 2 tbsp Oil vegetable, rice bran or ground nut
• 2 Nests Noodles
• 1 tbsp Chinese Rice Wine or sweet sherry
• 3 tbsp Oyster Sauce or Mushroom stir fry sauce
• 2 tbsp Light Soy Sauce
• 1 tbsp Rice Vinegar
• 1/2 tsp Sesame Oil
• 2 tsp Sugar
• White Pepper pinch
• 1 Garlic Clove minced
• 200 g Mushrooms cut into bite size pieces
• 2 Spring Onions cut in half and then into thin strips
• 1 Carrots cut into matchsticks

Instructions

• In a bowl combine rice wine, oyster sauce, soy sauce, sugar, rice vinegar and white pepper in a bowl. Set to one side.
• Remove noodles from packets and loosen under warm water, drain and set to one side. Or cook as instructed 
• Heat your wok over a medium to high heat and add the oil, garlic and spring onion and fry for around 20 seconds until fragrant.
• Add the carrots and mushrooms to fry for a further 2 minutes, then add your loosened noodles.
• Fry for a further 2 minutes, add the sauce mix and continue to fry until all of the ingredients are combined well and warmed through.
• Remove from the heat, stir in the sesame oil and transfer to your serving bowls.  

Course: Main Course, Rice & Noodles, Side Dish, Snacks

Cuisine: Cantonese, Chinese

Keyword: Noodles

Collection: Chinese Made Easy

For more recipe checkout my Chinese Made Easy Cook Book