Quick Vegetable Lo Mein with Shiitake Mushrooms and Bok Choy
A vibrant stir-fried noodle dish featuring tender Chinese egg noodles tossed with crisp vegetables including shiitake mushrooms, carrots, and baby bok choy. The savory sauce combines soy sauce and oyster sauce with a touch of sugar for perfect umami balance. This restaurant-style lo mein comes together in under 15 minutes, making it ideal for busy weeknights when you crave fresh, satisfying Asian flavors. The key is cooking everything over high heat to maintain the vegetables' crunch while allowing the noodles to absorb the flavorful sauce.
Ingredients
- 8 oz Chinese egg noodlesfresh ramen noodles1:1eggs-free
Works well but texture slightly different
- 1 Tbsp vegetable oil
- 1 onion, sliced into half moon pieces
- 1 Tbsp ginger, chopped
- 5 oz shiitake mushrooms, sliced
- 1 carrot, sliced into matchstick pieces
- 3 baby bok choy, each quarteredregular bok choy chopped1:1
Use white stems and green leaves
- 1 handful bean sprouts
- 3 Tbsp low sodium soy sauce
- 2 Tbsp oyster sauce
- 1 tsp sugar
Instructions
- 1
Fill a large pot with water and bring to a boil
- 2
Heat vegetable oil in a large skillet or wok over high heat until smoky
- 3
Add onions, ginger, mushrooms and carrots, saute for about 3 minutes
- 4
Cook noodles in boiling water according to package instructions
- 5
Mix together soy sauce, oyster sauce and sugar in a small bowl
- 6
Drain noodles and add to veggie mixture along with bok choy and sauce
- 7
Cook for about 1 to 2 minutes until bok choy wilts
- 8
Toss in bean sprouts during last 30 seconds and remove from heat
Tips
Keep vegetables moving in the pan to prevent burning while maintaining high heat for proper wok hei flavor.
Have all ingredients prepped before starting since this dish cooks very quickly once you begin stir-frying.
Don't overcook the bok choy - it should be bright green and still have some crunch when finished.
Good to Know
Refrigerate leftovers up to 3 days. Best enjoyed fresh as noodles may soften when reheated.
Prep all vegetables up to 4 hours ahead. Cook noodles and assemble just before serving for best texture.
Serve immediately while hot. Garnish with sliced green onions or sesame seeds if desired.
Common Mistakes
Don't overcrowd the pan or vegetables will steam instead of stir-fry
Avoid cooking noodles too far ahead as they'll stick together and become mushy
Substitutions
Works well but texture slightly different
Use white stems and green leaves
FAQ
Can I make this dish vegetarian?
Yes, substitute the oyster sauce with vegetarian oyster sauce or add an extra tablespoon of soy sauce with a pinch of sugar for sweetness.
What if I don't have a wok?
A large skillet works perfectly fine. Just make sure it's big enough to toss all ingredients without overcrowding for proper heat distribution.
How long will leftovers keep?
Store in refrigerator for up to 3 days, though the noodles are best when fresh as they tend to soften when reheated.