Name: Asian Mushroom Lo Mein Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 12 oz (340g) fresh or dried lo mein noodles (or spaghetti as substitute); 1 lb (450g) mixed mushrooms (shiitake, cremini, oyster, button), sliced; 3 tablespoons vegetable oil or neutral oil, divided; 4 cloves garlic, minced; 1 tablespoon fresh ginger, grated or minced; 1 medium carrot, julienned; 1 red bell pepper, thinly sliced; 4 green onions, sliced (whites and greens separated); ¼ cup low-sodium soy sauce; 2 tablespoons dark soy sauce (for color); 2 tablespoons vegetarian oyster sauce (or regular if not vegetarian); 1 tablespoon sesame oil; 1 tablespoon rice vinegar; 2 teaspoons brown sugar or honey; ½ cup reserved noodle water (or vegetable broth)

This savory Asian Mushroom Lo Mein features tender egg noodles tossed with a variety of earthy mushrooms in a rich, umami-packed soy-based sauce. Quick to stir-fry with garlic, ginger, and colorful veggies, it delivers restaurant-quality flavor in under 30 minutes—perfect for busy weeknights or meatless meals.

Why You’ll Love This recipe

You’ll fall head over heels for this Asian Mushroom Lo Mein because it captures all the comforting, slurpy goodness of classic takeout lo mein while keeping things hearty, healthy, and completely satisfying.

The star is the medley of mushrooms (shiitake, cremini, oyster, and button) that bring deep umami and a meaty texture—no meat needed! The glossy sauce clings beautifully to every noodle, delivering bold savory-sweet notes with just the right hint of sesame and garlic-ginger warmth.

It’s incredibly quick to whip up, uses pantry staples, and feels indulgent without being heavy. Whether you’re craving comfort food, feeding vegetarians, or simply want a flavorful veggie-packed dinner that tastes better than delivery, this recipe checks every box—easy, customizable, and downright delicious every single time.

Yield: 4 servings

Asian Mushroom Lo Mein Recipe

Savory mushroom-packed lo mein with chewy noodles and umami sauce—quick, flavorful, and better than takeout!

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 5 minutes

Total Time 30 minutes

Ingredients

12 oz (340g) fresh or dried lo mein noodles (or spaghetti as substitute)
1 lb (450g) mixed mushrooms (shiitake, cremini, oyster, button), sliced
3 tablespoons vegetable oil or neutral oil, divided
4 cloves garlic, minced
1 tablespoon fresh ginger, grated or minced
1 medium carrot, julienned
1 red bell pepper, thinly sliced
4 green onions, sliced (whites and greens separated)

For the sauce:

¼ cup low-sodium soy sauce
2 tablespoons dark soy sauce (for color)
2 tablespoons vegetarian oyster sauce (or regular if not vegetarian)
1 tablespoon sesame oil
1 tablespoon rice vinegar
2 teaspoons brown sugar or honey
½ cup reserved noodle water (or vegetable broth)

Instructions

Bring a large pot of water to a boil and cook your lo mein noodles according to package instructions until just al dente—don’t overcook! Drain, reserving about ½ cup of the starchy cooking water, then toss noodles with a tiny drizzle of oil to prevent sticking. Set aside.
While noodles cook, prep your veggies: slice mushrooms evenly, julienne the carrot, thinly slice the bell pepper, mince garlic and ginger, and chop green onions (keep whites and greens separate).
In a small bowl, whisk together all sauce ingredients—soy sauces, vegetarian oyster sauce, sesame oil, rice vinegar, brown sugar, and a splash of reserved noodle water. Taste and adjust if you like it saltier or sweeter.
Heat 2 tablespoons of oil in a large wok or skillet over high heat until shimmering. Add the sliced mushrooms in a single layer (work in batches if needed) and let them sear without stirring for 2–3 minutes to get beautiful golden edges.
Stir-fry the mushrooms for another 3–4 minutes until tender and browned, then push them to the side of the pan.
Add the remaining 1 tablespoon oil to the center, toss in garlic, ginger, and the whites of the green onions—stir for 30 seconds until fragrant and aromatic (your kitchen will smell amazing!).
Throw in the julienned carrot and sliced bell pepper—stir-fry for 2–3 minutes until crisp-tender and vibrant.
Add the cooked noodles to the pan along with the mushrooms, then pour in your prepared sauce. Toss everything together gently but thoroughly so every noodle gets coated in that glossy goodness.
If the mixture looks dry, splash in a bit more reserved noodle water to create a silky sauce that clings perfectly. Cook for 1–2 more minutes, tossing constantly on high heat for that classic lo mein shine.
Turn off the heat, sprinkle over the green parts of the green onions, give one final toss, and serve immediately while hot—grab your chopsticks and enjoy every savory, slurpy bite!

Notes

For maximum flavor, use a mix of at least 2–3 types of mushrooms.
High heat is key for authentic stir-fry texture—don’t be afraid of the sizzle!
Vegetarian oyster sauce is widely available and makes this dish completely meat-free while keeping the umami high.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 359Total Fat 17gSaturated Fat 2gUnsaturated Fat 15gSodium 1801mgCarbohydrates 42gFiber 6gSugar 10gProtein 11g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use fresh lo mein noodles if possible—they have the best chewy texture; if using dried, cook slightly under al dente since they’ll finish in the pan.
Slice mushrooms uniformly so they cook evenly and develop nice caramelization.
Don’t overcrowd the pan when stir-frying mushrooms—cook in batches if needed for maximum browning and flavor.
Reserve some noodle cooking water to thin the sauce if it gets too thick.
Keep everything moving in the wok on high heat for that authentic stir-fry texture and shine.
Taste and adjust seasoning at the end—add extra soy or a touch of chili for personalization.

Ingredients Notes

Lo mein noodles are the foundation—fresh or dried Chinese egg noodles work best for that classic springy bite; rice noodles make a great gluten-free swap. A mix of mushrooms (shiitake for depth, cremini/button for earthiness, oyster for delicate texture) creates layers of flavor and meaty satisfaction.

Fresh garlic and ginger are non-negotiable for authentic aroma and zing. Soy sauce (regular + dark for color) forms the savory backbone, while oyster sauce (or vegetarian version) adds rich umami sweetness.

Sesame oil brings nutty finish, and a touch of rice vinegar brightens everything. Veggies like carrots, bell peppers, and green onions add crunch, color, and balance—feel free to mix and match what’s in your fridge.

Variations and Substitutions

Make it vegan by swapping regular oyster sauce for vegetarian mushroom oyster sauce and using tamari instead of soy sauce. Add protein with crispy tofu cubes, tempeh, seitan, or even scrambled eggs for a non-vegan twist.

Switch up mushrooms—try king oyster for steak-like texture or enoki for delicate strands. Toss in extra vegetables like broccoli florets, snap peas, bok choy, cabbage, or bean sprouts for more nutrition and crunch.

For heat lovers, add chili garlic sauce, sriracha, or red pepper flakes to the sauce. If lo mein noodles aren’t available, spaghetti or linguine works surprisingly well in a pinch. For gluten-free, use rice noodles or gluten-free tamari/soy alternatives. You can even turn it into a cold noodle salad by chilling everything and adding a splash of extra sesame oil.

Storage Options

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a skillet with a splash of water or broth to loosen the noodles and revive the sauce—microwaving works too, but stir halfway and cover to prevent drying. Freezing is possible (up to 1 month) but noodles may soften upon thawing; best for quick reheats rather than perfect texture.