Cooking Corner

Vegetable Chow Mein

Woman cooking


  • 8 ounces dried Chinese egg noodles
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 4 cups mixed fresh mushrooms (shiitake, king trumpet, cremini, button, etc.), sliced
  • Pinch Chinese five-spice powder
  • One 6-ounce bag baby spinach
  • 1 to 2 tablespoons light soy sauce
  • Pinch salt
  • 2 scallions, thinly sliced on the diagonal
  • 1/2 tablespoon toasted white sesame seeds
  • 1/2 tablespoon toasted black sesame seeds


  1. Fill a wok or medium saucepan with water, bring to a boil and cook the egg noodles until al dente, about 3 minutes. Drain, then coat with the toasted sesame oil to prevent the noodles from sticking together and set aside.
  2. Heat a wok over high heat and add the vegetable oil. When the wok is smoking, add the garlic and stir-fry until fragrant. Add the mushrooms and cook until starting to brown, 1 to 2 minutes.
  3. Season the mushrooms with the Chinese five-spice powder. Stir-fry for 1 minute more, then add the spinach and stir-fry for another minute until wilted (you can add a few tablespoons of water to help create some steam to cook the spinach if necessary).
  4. Toss in the cooked egg noodles, season with the light soy sauce and salt. Garnish with sliced scallions, toasted black and white sesame seeds and serve immediately.