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 soy sauce
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.


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.

2 servings
Preparation time
Cooking time
Total time
15 minutes