Chow Mein
User Reviews
5
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Total Time
30 mins
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Servings
6 servings
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Calories
319 kcal
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Course
Dinner
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Cuisine
Asian-American Fusion
Chow Mein
Description
The method begins by boiling the noodles until cooked then rinsing and setting aside to prevent sticking. Fresh ginger and garlic are stir-fried in a mix of canola and toasted sesame oil to release their aromatics. Cabbage, onion, and celery are quickly stir-fried over high heat to retain crunch. The noodles are then stir-fried separately with oil to develop slight browning and prevent clumping.
A flavorful sauce made from tamari soy sauce, fish sauce, brown sugar, mirin, and chili oil is whisked together and tossed with the noodles. Finally, the vegetables are returned to the pan and mixed in to combine all flavors and textures evenly. The dish is garnished with sliced green onions to add freshness.
Ingredients
- 9 ounces dry Asian noodles
- 3 Tbsp canola oil divided
- 3 Tbsp sesame oil toasted, divided
- 2 Tbsp fresh ginger or jarred ginger paste
- 4 cloves garlic minced
- 3 cups cabbage finely shredded
- 1 onion medium, finely sliced
- 2 1/2 cups celery thinly sliced
- 6 green onions sliced, for garnish
sauce
- 3 Tbsp tamari soy sauce
- 3 Tbsp fish sauce for vegetarian use more soy sauce
- 1 Tbsp brown sugar
- 1 tsp mirin
- 1 tsp Chili oil with chilies included
Instructions
- Boil the noodles according to package instructions, then drain and rinse them and set aside.
- Make sure all your ingredients are prepped. Whisk the sauce ingredients together and set aside.
- Add 1 tablespoon of canola oil and 1 tablespoon of toasted sesame oil to the wok and heat over medium high until hot. Saute the ginger and garlic for a minute or two, stirring constantly.
- Add the vegetables and stir fry for a few minutes over high heat until the veggies are tender but still retain some crunch. Remove to a plate.
- Add the last 2 tablespoons of canola oil and 2 tablespoons of toasted sesame seed oil to the pan and stir fry the noodles over high heat, keeping them moving at all times so they don't stick. Don't worry if some of them stick to the pan, that's fine. Stir fry for a couple of minutes. Note: don't add dripping wet noodles to the pan, they should be well drained. I blot mine with paper towels.
- Add the sauce and toss with the noodles, then add the veggies back into the pan. Toss well and continue to cook just until everything is nice and hot.
- As you are stir frying make sure to scrape up any browned bits from the bottom of the wok, there's flavor there!
- Sprinkle with the green onions and serve asap.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Calories | 319kcal | 16% |
| Carbohydrates | 40g | 13% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Sodium | 1387mg | 58% |
| Potassium | 261mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 225IU | 5% |
| Vitamin C | 16mg | 18% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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