• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Cook with Erica
  • Home
  • About Me
  • Inspiration
  • Travel Adventures
  • What’s Cooking
  • Blog
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Dessert
    • Bread
    • Soul Food + Southern Food
    • German Recipes
    • Turkish Recipes
    • Street Food
  • Mental Health Soul Food
You are here: Home / Recipes / Dinner / Mushroom Lo Mein (Asian Stir-Fry Noodles w/ Soy Sauce & Veggies)

Mushroom Lo Mein (Asian Stir-Fry Noodles w/ Soy Sauce & Veggies)

July 12, 2018 by eeturner Leave a Comment

Tender eggs noodles, with sautéed mushrooms, veggies and coated with a homemade soy based sauce.

       One of my favorite take out cuisines has always been Chinese food. But sometimes when you’re craving take out but there is no take out in sight, it is time to get creative in the kitchen and whip up your own creation.

      This recipe is my version on a classic dish. The perfect balance of soy sauce, sesame oil and rice wine vinegar, the flavor of these noodles is undeniably delicious.

While I created a vegetarian mushroom Lo Mein, this recipe can most certainly be customized to suit your dietary needs and wishes by swapping a vegetable protein, like tofu, or poultry, meat or seafood. Regardless what you use, it is going to be delicious!

thumb_DSC06547_1024

Here’s the recipe:

Mushroom LoMein

  • 1 T sunflower oil
  • 1 c sliced mushrooms
  • 1/3 c carrots (juliened)
  • 1/3 c white onion (thinly sliced)
  • 2 scallions (finely chopped)
  • 1 c cooked egg noodles

For the sauce:

  • 2 T soy sauce
  • 1 T dark soy sauce
  • 2 tsp rice wine vinegar
  • 1 T sesame oil

Preparation:

In a wok or a large frying pan, add the oil, mushrooms, carrots and white onion and sauté until the vegetables are tender.

thumb_DSC06551_1024

thumb_DSC06553_1024

To make the sauce: stir together the soy sauce, dark soy sauce, rice wine vinegar and sesame oil and set aside.

Then add the pre-cooked egg noodles and pour over the sauce and toss thoroughly to ensure that the sauce covers all of the vegetables and noodles.

thumb_DSC06555_1024

 

Pour onto a serving platter and garnish with the scallions.

thumb_DSC06589_1024

Serve & Enjoy!

thumb_DSC06579_1024

Bon Appetit!

Filed Under: Dinner, Lunch, Recipes Tagged With: Asian food, Asian recipes, Chinese food, culinary adventures, foodies, Lo Mein, Mushroom Lo Mein, recipes from scratch, soy sauce, Stir Fry, take out food, Take out recipes, travel foodie, vegetarian, What's Cooking, wink of an eye, YouTube

Previous Post: « Ayran: a Healthy Yogurt Beverage
Next Post: Kohlrouladen (German Stuffed Cabbage) – Abendessen für Zwei (Dinner for Two) »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Recent Posts

Baklava Pockets – What is Baklava

Baklava pockets on a white plate with a glass of Turkish Chai and blue tea towel

About Erica

Hello, I'm Erica! I am a professionally trained cook, on-air host, recipe writer with over 20 years of experience working in the food industry. I started cooking at the age of 5 and I specialize in Southern, German, Turkish and Middle Eastern cooking. I work full time as a Recipe Developer for a well known culinary media company and I started this food blog to as a place to further develop my skills and teach others. I attended culinary school in Gaziantep, Turkey and studied German cooking first hand in Germany. Read More…

eeturner: View My Blog Posts

How to Make Oatmeal – Savory Mushroom Parmesan Oatmeal

Footer

Instagram

View on Instagram

Follow Me!

  • Instagram
  • YouTube

About Erica

Hello, I'm Erica! I am a professionally trained cook, on-air host, and recipe writer with over 20 years of experience working in the food industry. I started cooking at the age of 5 and I specialize in Southern, German, Turkish and Middle Eastern cooking. I work full time as a Recipe Developer for a well known culinary media company and I started this food blog to as a place to further develop my skills and teach others. I attended culinary school in Gaziantep, Turkey and studied German cooking first hand in Germany. Read More…

eeturner: View My Blog Posts

Kubaneh (a Traditional Yemenite Bread)

https://youtu.be/m8MYRad0E84

Copyright © 2023 Cook with Erica on the Foodie Pro Theme

Go to mobile version