Chow Mein
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
6
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Calories
287 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Asian
Chow Mein
Description
This Chow Mein recipe features noodles cooked with a sauce made from soy sauce, oyster sauce, Chinese cooking wine, dark soy sauce, sesame oil, brown sugar, and cornstarch to create a savory, slightly sweet glaze. The vegetables—carrots, shredded cabbage, garlic, green onions, and bean sprouts—are stir-fried separately in peanut oil to soften yet maintain textural contrast. The noodles are then added to the wok and coated with the sauce, allowing them to soften and absorb the flavors while being tossed with the vegetables.
The result is a balanced mix of tender noodles enveloped in savory sauce with crisp-tender vegetables providing freshness and bite. The cooking wine adds a subtle depth distinct from broth substitutes. The sesame oil and dark soy sauce impart aroma and color.
This Chow Mein works well as a standalone vegetarian meal or can be easily adapted by adding protein such as chicken, pork, beef, or shrimp, which should be sautéed first before the vegetables. Serving it warm ensures ideal texture and flavor. Variation in noodles is possible with similar types like soba or pancit.
Organizing ingredients beforehand and combining the sauce separately speeds the cooking process. Adjust seasoning to taste, especially salt, due to the sodium in sauces used.
Ingredients
Chow Mein Sauce
- 1 cup water hot
- ¼ cup soy sauce low sodium
- 2 tablespoon oyster sauce
- 2 tablespoon Chinese cooking wine
- 1 teaspoon dark soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon brown sugar
- 2 teaspoon cornstarch
Chow Mein
- 2 tablespoon peanut oil
- 2 cloves garlic minced
- 1 medium carrot julienned or thinly sliced
- 4 cups cabbage shredded, I used Napa cabbage
- 12 ounce Chow Mein noodles
- 3 green onions chopped
- 1 cup bean sprout
Instructions
- Make chow mein sauce: In a medium size bowl whisk all the sauce ingredients together and set aside.
- Stir-fry veggies: In a wok or a large skillet or frying pan heat the peanut oil. Add the garlic and saute for 30 seconds. Stir in the carrots and cook for another minute until they start to soften a bit. Stir in the cabbage and saute for 2 more minutes until the cabbage is wilted.
- Add noodles and sauce: Add the noodles to the wok. Give the sauce a quick stir, then pour over the noodles. Let them cook for 2 minutes before tossing them around in the sauce. Keep tossing them around and within 3 to 5 minutes they will soften and cook completely.
- Add the green onions and bean sprouts: Add in the green onions and bean sprouts and toss everything together.
- Serve: Serve while warm. If preferred drizzle some hot sauce over the noodles.
Notes
- Prepare all ingredients and whisk sauce ahead, as cooking at the stove is quick.
- Optional protein such as chicken, pork, beef, or shrimp should be sautéed first before adding vegetables.
- Substitute Chinese cooking wine with vegetable or chicken broth for alcohol-free version, though flavor may differ.
- Use mandoline or knife skills to cut vegetables thinly for even cooking.
- If chow mein noodles are unavailable, similar noodles like soba or pancit work well.
- A large wok or big skillet may be used depending on availability.
- Adjust seasoning with salt as sauces provide substantial sodium but personal preference varies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 287kcal | 14% |
| Carbohydrates | 46g | 15% |
| Protein | 10g | 20% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 969mg | 40% |
| Potassium | 131mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1762IU | 35% |
| Vitamin C | 4mg | 4% |
| Calcium | 20mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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