Mushroom and spinach chow mein

This quick dish makes and ideal supper or a side dish to other Chinese recipes. It is also suitable for vegetarians and a good way to introduce children to Chinese cooking, children love pasta.


6 oz noodles (cook them following pack instructions)
2 T cooking oil (groundnut oil)
1 clv garlic (crushed)
1 t ginger (fresh ginger, finely grated)
3 oz mushroom (closed cup mushrooms, washed and sliced,leave small ones whole)
4 oz mushroom (oyster mushrooms)
8 oz spinach (young leaves, washed and roughly chopped)
1 t corn starch (blended with 1 Tbs water)
1 t wine (rice wine, mirin, or dry sherry)


  1. Heat the oil in a wok or large frying pan. Add ginger and stir fry fro 30 seconds then add garlic and cook 30 seconds more.
  2. Add the mushrooms and stir-fry on high heat for 2 minutes.
  3. Add spinach and cook for 1-2 minutes, until it wilts.
  4. Add noodles, soy sauce and blended cornstarch -and rice wine or sherry, if using- to the wok. Cook over a moderate heat 1-2 minutes more, until the sauce has thickened.
  5. Serve right away.
Total time
15 minutes
Cooking time
Preparation time
2 servings


Add some stir-fried tofu to make a complete vegetarian meal: Cut some ¼ inch slices from one of those firm tofu square blocks, then cut each slice in half diagonally to get triangles. Cover lightly in flour and stir-fry on high heat for 2-4 minutes, until golden. Serve on top of your chow mein.

Chow mein is a generic Chinese name for a dish of stir-fried noodles. There are hundreds of recipes for chow mein. Cantonese style chow mein may have golden egg noodles, deep fried until they get crunchy, green peppers, pea pods or snow peas, bok choy, bamboo shoots, water chestnuts, shrimp, Chinese pork, chicken, and beef; it usually comes swathed in a thick sauce.

easy, healthy
pasta, main course
Chinese food recipes
Food in Asia