Mushrooms Chow Mein with Crispy Shallots

After 4 days in a row eating pasta, finally I was in the mood for the Chinese stir-fried noodles, chow mein, for my ひとりご飯(Meal for one). Nothing special though, it was quite soothing and tasty enough for me to write up a post.

Why I love this Chow Mein

• Crispy shallots. While you prepare the veggies, simply throw the shallots and scallion to be gently fried. They will offer caramelised sweetness and an irresistible crispiness. And the infused oil is perfect for a chow mein.
• Crunchy mushrooms and veggies. Briefly stir-fried king oyster mushrooms, shiitake, pak choi and carrots let you enjoy their crunchiness and their natural taste.
• Simple and forgiving. If you don’t get the seasoning very wrong, or even if you overcook the noodles, it’ll still be great. It’s that simple to make.
• Versatile vegetarian dish. Use whatever vegetables you have on hand. Just cut them into a similar shape, so you can easily pick them up with chopsticks in one shot.

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Ingredients

Serves 1

For the Shallot Oil

• 4 round shallots, sliced
• 1 scallion, cut into discs
• oil
• pinch of salt

For the Vegetables and Noodles

• 1 Chinese egg noodles
• 2 fresh shiitake, sliced
• 50 g king oyster mushroom, roughly cut
• 5 cm carrot, cut into batons
• 1 small pak choi, cut into strips
• few sprigs of fresh coriander

For the Seasonings

• 1 tsp oyster sauce
• 1 tsp soy sauce
• 1 tsp dark soy sauce
• a generous pinch of sugar
• lemon juice

How to Make

1. Make the shallot oil first. Heat a generous amount of oil in a pan over low heat. Gently fry the shallots and scallions until golden. Add a pinch of salt to season. There should be enough oil to at least half cover the shallots. Once they are fragrant and golden, set aside and separate the shallots from the oil. Leave around 2 tsp of oil in the pan for later steps. Save the leftover infused oil for other dishes.
2. Meanwhile, cook the noodles as per the packet’s instructions. Drain and set aside.
3. Heat up the same pan again. Once hot, stir in the mushrooms and carrots to cook for a minute. Then, add the pak choi also. Season with salt and stir-fry until the vegetables are almost cooked.
4. Return the cooked noodles to the pan and loosen up. Add all the seasoning (except lemon juice) and give everything a nice stir.
5. Freshly squeeze in some lemon juice to brighten up the taste. Garnish with the crispy shallots and freshly chopped coriander before serving.