Sweet Heat Stir Fry Lo Mein with Mushrooms, Broccolini, Snap Peas and Bok Choy

Sweet Heat Stir Fry Lo Mein with Mushrooms, Broccolini, Snap Peas & Bok Choy...a fast and crazy good, twisted version of veggie Lo Mein.

One of my favorite things about cooking is the freedom to reinvent. I’ve always had a knack for looking at a dish, or even just a single ingredient and imagining a dozen new ways to bring it to life. I don’t always stick to traditional methods or flavor pairings. In fact, I love blending ingredients and techniques from different cuisines around the world to create something uniquely my own. It’s not about following the rules, it’s about trusting your palate, leaning into curiosity, and letting your creativity guide the way. Whether I’m riffing on a classic stir fry or dreaming up a fusion that would make a food purist raise an eyebrow, it somehow always turns out delicious.

This dish was inspired by and started with a mushroom bar. A beautiful mushroom bar that I found in the Fresh Market in Tyler, Texas. I stuck with the more "budget friendly" variety since I wanted something more than just white button mushrooms to make this dish come to life. I decided on Shiitake and a clump of Oyster Mushrooms for this recipe, and they were the perfect choice. The delicate, ruffled edges of the oyster mushrooms blend seamlessly with the noodles, clinging to each strand and soaking up every bit of the savory sauce. The shiitake mushrooms add a rich, earthy depth to the dish, their meaty texture providing a satisfying bite that contrasts beautifully with the silky noodles.

There’s something magical about a stir fry that feels like it came straight out of a late night dive in the heart of a bustling city, savory, a little sweet, kissed with heat, and brimming with color and texture.

This isn’t your typical lo mein. It’s earthy from a mix of shiitake and oyster mushrooms, crisp and tender, thanks to broccolini and sugar snap peas, and layered with bold flavor from a homemade sauce that strikes just the right balance of sweet and spicy. Every bite tastes like it was tossed in a sizzling hot wok in the back of a noodle house run by someone’s wise, apron wearing grandma...wait a minute, I AM an apron wearing grandma...but the best part? It all comes together in about 30 minutes. The prep is what takes the longest.

Sweet Heat Stir Fry Lo Mein with Mushrooms, Broccolini, Snap Peas and Bok Choy Ingredients

Veggies & Noodles:

• 1 lb lo mein noodles

• 1 lb total of shiitake and oyster mushrooms (the stars of the show)

• 1 bunch broccolini, roughly chopped

• 1/2 red onion, sliced

• 1/4-1/2 lb sugar snap peas

• 3–4 mini to small bok choy, roughly chopped

Sweet & Spicy Stir Fry Sauce

• 6 tbsp light olive oil

• 2 tbsp sesame oil

• 2 tbsp minced fresh (or jarred) ginger

• 4 tbsp oyster sauce

• 4 tbsp soy sauce

• 4 tbsp brown sugar

• 2 tbsp sesame seeds (optional)

• ½ cup finely diced red onion

• 1 tbsp fried chili in oil (adjust to taste)

• 1/2 to 1 tsp red pepper flakes (more or less depending on desired heat)

• 4 tsp minced garlic

• 2 tbsp hoisin sauce

This sauce is everything, gently sweet, and a little kicky if you lean into the chili oil and flakes. It clings beautifully to the noodles and caramelizes just enough to make everything taste like you worked a lot harder than you did.

I started by slightly toasting the sesame seeds in a dry hot pan. Once fragrant and slightly browned, add in a bit of olive oil and stir fry the broccolini and red onion until they softened just a bit. Then I tossed in the sugar snap peas and bok choy, letting the high heat kiss them until tender crisp. The mushrooms went in last, shiitake and oyster mushrooms don’t take long, and I wanted them juicy but still meaty. While the veggies sizzled away, I cooked the lo mein noodles, done in just five minutes. As the final touch, I poured the sauce directly over the stir fried veggies and let it bubble and thicken for a couple of minutes while the noodles drained. Then, with tongs, I transferred the noodles straight into the pan. I gave everything a good toss to make sure those silky noodles soaked up every bit of that glossy sauce. After another minute or two of stir frying, it was done. Glossy, steamy, and absolutely mouthwatering.

Ingredient Swaps & Tips

If you can’t get shiitake and oyster mushrooms, here are a few alternatives that still deliver a great texture and flavor:

• Baby Bella (cremini) mushrooms: Meaty and rich, a solid substitute with great flavor.

• Enoki mushrooms: Mild but great for texture, mix them with a more flavorful mushroom like portobello or button.

• King Oyster or Trumpet mushrooms: If you can find these, they’re a treat. Slice them into thick planks and then roughly chop them for a meaty bite.

• In a pinch: Even basic button mushrooms will work if you give them time to brown deeply in the pan. This is just me, but I think that white button mushrooms hold a lot of moisture and sometimes make your stir fry watery. Just a thought...

• Add shrimp for extra protein

Don’t have broccolini? Swap in broccoli florets or even asparagus. No bok choy? Napa cabbage or spinach will still give you that leafy green bite. This recipe is incredibly adaptable. If you have access to an Asian market, you will have good options. I always find shiitake and oyster mushrooms at my local Asian market.

Final Thoughts

This Sweet Heat Lo Mein is one of those dishes that makes you close your eyes with the first bite. It’s comforting, deeply flavorful, and packed with texture, soft noodles, snappy veggies, and the irresistible chew of mushrooms.

The sauce was key to making sure every veggie and noodle strand was coated in that luscious, spicy sweet goodness. Don’t skimp on it, it’s what brings everything together in the most delightful way.

If you try this recipe, let me know! I’d love to see your version. Tag me in your creations, on IG or FB @everythingfighollowfarm.

As always, happy cooking!

Jennifer