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Chow Mein Style Noodles with Pea Shoots

Chow Mein Style Noodles with Pea Shoots

From Chef Mark Hix at PeaShoots.com



1 teaspoon sesame oil

1 tablespoon vegetable oil

1 bunch of spring onions (or use this week’s green garlic!), sliced length-wise into thin strips

2 garlic cloves, chopped finely

1 inch ginger root, chopped finely

½ tsp Chinese 5-Spice Powder

5 oz snow peas or snap peas

1 flat mushroom (white mushrooms, shitake, or button)

2 tablespoons rice wine or sherry

4 tablespoons soy sauce or gluten-free tamari sauce

3 oz pea shoots

10 oz Udon noodles, egg noodles or other thick rice noodle, cooked

4 tablespoons unsalted cashew nuts, optional



  1. Place the cashew nuts under a grill until lightly toasted, or toast lightly in a pan.  Leave to cool then chop roughly.
  2. Heat both types of oil in a large wok then stir fry the spring onions, garlic and ginger for 2 minutes.  Add the Five Spice Powder, the snow peas and chopped mushroom then stir fry for another 2 – 3 minutes.
  3. Place the cooked noodles, soy sauce and rice wine into the wok and stir fry until the noodles are heated through. 
  4. Serve with the cashew nuts sprinkled on top.


Cook’s Note:  This dish pairs perfectly with a piece of steamed salmon or trout. 


Helena Pikus Li is a marketing consultant, foodie, and food scientist. She has an MBA in Marketing and Strategic Management and a BS in Food Science from the University of Minnesota.  Helena lives in Minneapolis with her husband, Chris, and their four-year-old son, Zach.


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