Wok-Grilled Lo Mein with Sesame Mushrooms
Charred vegetable lo mein cooked entirely on the grill using a wok-style basket. Shiitake mushrooms and bok choy develop smoky, caramelized edges while noodles absorb toasted sesame and oyster sauce. Quick weeknight dinner for vegetarians or anyone seeking outdoor cooking shortcuts. This version trades the stovetop for direct grill heat, creating grill marks and concentrated umami flavors impossible in a traditional wok.
Ingredients
- 1 lb lo mein noodles, or capellinicapellini1:1pantry substitute
thinner, cooks faster
- 10 whole fresh shiitake mushrooms, stems removed, caps sliced
- 1 whole onion, cut into slivers
- 2 clove garlic, minced
- 1 teaspoon fresh ginger, minced
- 2 tablespoon toasted sesame oil
- 3 tablespoon soy sauce
- 2 whole small bok choy, stems and greens sliced
- ¼ cup oyster sauce, vegetarian or regular
- ⅛ teaspoon fresh ground black pepper
Instructions
- 1
Cook noodles in salted boiling water until just tender, drain and reserve.
- 2
Prepare grill to medium-high heat and lightly oil grill-wok basket.
- 3
Combine mushrooms, onion, garlic, ginger, sesame oil and 2 tablespoons soy sauce in a bowl, toss to coat.
- 4
Add mushroom mixture to grill-wok and stir-fry until tender with grill marks, about 4 minutes.
- 5
Add bok choy and stir-fry until wilted, about 1 minute.
- 6
Add noodles and toss to combine.
- 7
Pour oyster sauce over and stir-fry until noodles are coated and heated through, 4 to 7 minutes.
- 8
Transfer to serving bowl, season with remaining soy sauce and black pepper to taste.
- 9
Serve immediately.
Tips
Prepare all vegetables before heating the grill-wok; stir-frying happens fast over high heat.
Use a grill basket or wok cradle designed for grilling to prevent noodles and small pieces from falling through grates.
Good to Know
Leftover noodles keep refrigerated up to 3 days. Reheat gently on stovetop with splash of water or sesame oil.
Slice and prep all vegetables up to 4 hours ahead; combine sauce ingredients in advance. Cook noodles day-of.
Serve immediately while noodles are hot and bok choy retains slight crispness.
Common Mistakes
Overcook noodles before grilling to avoid mushy texture after stir-frying.
Skip oiling the grill-wok to prevent sticking and burning.
Crowd the wok basket to avoid even charring; work in batches if needed.
Substitutions
thinner, cooks faster
FAQ
Can I make this without a grill-wok basket?
Yes, use a grill pan, cast-iron skillet, or even a metal colander placed on grates. Ensure it sits stably and heats evenly. A wok cradle helps keep equipment centered over coals.
What if I don't have fresh ginger or shiitake mushrooms?
Ground ginger works (use 1/4 teaspoon) though flavor differs. Substitute mushrooms with bell peppers, zucchini, or snap peas for similar texture and grill-mark effect.
Can I freeze leftover lo mein?
Yes, freeze up to 1 month in an airtight container. Thaw overnight in refrigerator, then reheat on stovetop over medium heat with a splash of sesame oil or water to restore moisture.