Lion's Mane Lo Mein

This recipe is courtesy of our friend Olivia over at IG: @liv_3kurtz

Are you looking for a delicious new way to incorporate Lion's Mane mushrooms into your cooking? If so, our new recipe for Lion's Mane Lo Mein is sure to delight. R&R Cultivation's Lion's Mane mushrooms are a wonderful source of nutrients, texture and umami, which make them a natural choice for this wonderful recipe.

Lion's Mane Lo Mein Recipe

Serves 4

  • 8 oz Chinese egg noodles (dried ramen, spaetzle or spaghetti noodles will work as well – follow package’s cook time instructions)
  • Neutral oil of choice, such as avocado oil 
  • 1/2# lion’s mane, gently torn into 1 to 2 inch pieces
  • 1 carrot, peeled and julienned
  • 1 head of baby bok choy, trimmed and sliced into 1/2 inch pieces 
  • 1 red bell pepper, julienned
  • 1 yellow onion, thinly sliced
  • 2 celery stalks, cut on a bias
  • 3 garlic cloves, thinly sliced
  • 1 bundle of green onions, white and light green parts sliced into 2 inch pieces, dark green parts reserved 
  • 1 tbsp. sherry vinegar or Shaoxing cooking wine
  • 3 tbsp. tamari 
  • 1 tbsp. coconut aminos
  • 1 tsp. sesame oil 
  • Salt and pepper to taste
  • Celery leaves, lime wedges and sliced dark green parts of green onions for garnishing, optional 


  1. Bring a large pot of water seasoned with salt to a boil. Add your Chinese egg noodles and cook for 3 minutes until al dente. Drain and cool and toss with 1 tbsp. of oil to avoid sticking and set aside in a large bowl or spread out on a sheet pan.
  2. While your noodles are cooling, heat a wok or large skillet on high heat. Once preheated, add 1 tbsp. of oil to the pan and tilt it until fully coated (the oil should glisten and smoke just a little bit). Add your lion's mane and toss a few times, then let the mushrooms sit undisturbed for about 30 seconds to lightly char. Repeat several times until your mushrooms are browned, about 3 minutes total. Remove the mushrooms and add them to your sheet pan (if using for noodles) to rest. Add a pinch of salt and pepper. 
  3. Repeat step number two in a larger batch with your carrots, baby bok choy, red bell pepper, yellow onion and celery. Be sure to add another tbsp. of oil before repeating this step. Remove the charred vegetables and set them aside on your sheet pan. Add a pinch of salt and pepper. 
  4. Add one more tbsp. of oil to the empty wok or skillet and lightly brown the garlic and green onions for one minute. Stir the garlic and onions around if they start to burn. Immediately add the noodles and vegetables followed by the sherry vinegar, tamari, coconut aminos, and sesame oil. Toss to combine. You may need to add a final tbsp. of oil to meet your desired sauce consistency. Taste and add more salt and pepper if desired. 
  5. Serve while hot, garnished with celery leaves, lime wedges, and reserved green onions. Enjoy! 

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