5 from 16 votes
Chow Mein
This Chow Mein recipe uses dry Asian noodles stir-fried with fresh vegetables like cabbage, onion, and celery, enhanced by a savory sauce combining tamari, fish sauce, brown sugar, mirin, and chili oil. The noodles and veggies are cooked separately to maintain texture and then combined, resulting in a balanced dish with savory, slightly sweet, and mildly spicy flavors and a mix of tender-crisp vegetables.
Total Time
30 mins
Servings:
6
servings
Calories:
319 kcal
Course:
Dinner
Cuisine:
Asian-American Fusion
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 319
% 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.