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Delicious homemade Chow Mein served with colorful vegetables and shrimp.

Chow Mein

A quick stir-fried noodle dish that delivers classic takeout taste in thirty minutes flat, featuring fresh vegetables and simple sauces.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 servings
Course: Dinner, Main Course
Cuisine: Chinese-American
Calories: 420
Ingredients Method Notes

Ingredients
  

Noodles
  • 8 oz Dried chow mein noodles Boil until al dente; lo mein or thin egg noodles work as alternatives.
Vegetables
  • 2 medium Carrots, peeled and julienned Substitute matchstick frozen carrots for convenience.
  • 0.5 small head Green cabbage, thinly shredded Napa cabbage makes it softer and sweeter.
  • 2 cups Fresh bean sprouts Add at the end for crunch; mung bean sprouts recommended.
  • 3 cloves Garlic, minced Use garlic paste for speed.
  • 1 tbsp Fresh ginger, grated Ground ginger can be used, but fresh is brighter.
  • 4 stalks Green onions, chopped Separate whites and greens for layered cooking.
Sauces
  • 3 tbsp Low-sodium soy sauce Adjust to taste; regular soy sauce increases saltiness.
  • 1 tbsp Dark soy sauce Provides color and mild sweetness; molasses as last resort.
  • 2 tbsp Oyster sauce Substitute hoisin for vegetarian option but taste changes.
  • 1 tsp Toasted sesame oil Add at end for aroma; do not use for frying.
  • 1 tsp Granulated sugar Balances salt and acidity; honey can substitute.
  • 1 tsp Cornstarch Create a slurry to thicken sauce.
  • 2 tsp Water (for slurry) Use cold water to avoid lumps.

Method
 

Prepare Noodles
  1. Cook the chow mein noodles according to package directions until al dente.
  2. Drain and rinse the noodles with cold water to stop cooking and remove surface starch.
  3. Set the noodles aside in a shallow bowl and toss lightly with a few drops of oil to prevent sticking.
Make Sauce
  1. Whisk together low-sodium soy sauce, dark soy sauce, oyster sauce, toasted sesame oil, and granulated sugar in a small bowl.
  2. Mix cornstarch and water in a tiny separate bowl to create a smooth slurry.
Stir-Fry Vegetables and Aromatics
  1. Heat a wok or large skillet over high heat until very hot, then add the neutral oil and swirl to coat.
  2. Add minced garlic and grated ginger to the hot oil and stir-fry for thirty seconds until fragrant.
  3. Introduce julienned carrots and shredded cabbage and stir-fry for two to three minutes until the cabbage begins to wilt.
  4. Add the white parts of the chopped green onions and stir for thirty seconds to build savory aromatics.
Combine and Finish
  1. Add the cooked noodles to the wok and pour the prepared sauce directly over the noodles and vegetables.
  2. Toss vigorously with tongs to coat the noodles and vegetables completely in the sauce.
  3. Pour in the cornstarch slurry and continue tossing for one minute until the sauce thickens and becomes glossy.
  4. Turn off the heat, fold in fresh bean sprouts and the remaining green onion greens, and serve immediately.

Notes

Use high heat throughout cooking to quickly sear vegetables and keep noodles slightly chewy for authentic texture. Rinse noodles immediately in cold water to halt cooking and prevent over-softening during the toss. Keep ingredient mise en place because stir-frying at high heat moves rapidly and requires fast additions. Whisk the sauce thoroughly so the oyster and dark soy emulsify, ensuring even coating on noodles.