Chow Mein Recipe
User Reviews
5
Chow Mein Recipe
Description
The Chow Mein Recipe uses Chinese egg noodles soaked very briefly until just al dente to prevent them from becoming mushy during stir-frying. The vegetables—thinly sliced white onion, julienned carrots, shredded cabbage, and minced garlic—are cooked first in a hot wok or skillet to maintain some crispness.
Once vegetables soften slightly, the drained noodles are added and stir-fried until the edges develop a light crisp, creating texture contrast. The sauce, a blend of soy sauce, oyster sauce, mirin, sugar, sesame oil, pepper, and cornstarch for thickening, is poured over and stirred to coat the noodles and vegetables evenly.
The finished chow mein balances savory, subtly sweet, and umami flavors with textural variation from tender noodles and crisp vegetables. Garnished with green onions, it functions as a satisfying main meal or side dish.
Helpful tips include maintaining a very hot pan to avoid steaming, soaking noodles just until al dente for that slight crisp, and storing leftovers properly for up to three days refrigerated or freezing for longer storage. Reheating in a pan with a little oil restores texture better than microwave reheating.
Ingredients
chow mein sauce
- 2 tablespoons soy sauce
- 2 1/2 teaspoons cornstarch
- 2 tablespoons oyster sauce
- 1 1/2 tablespoons mirin
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons sesame oil
- 1/2 teaspoon white pepper
noodles and vegetables
- 8 ounces Chow Mein noodles (Chinese egg noodles)
- 2 1/2 tablespoons vegetable oil
- 1/2 white onion small thinly sliced
- 2 carrot small, peeled and julienne
- 1/4 green cabbage head, shredded
- 2 garlic minced cloves
- 2 green onion for garnish, thinly sliced
Instructions
chow mein sauce
- In a mixing bowl whisk soy sauce and cornstarch together until fully combined
- Add remaining sauce ingredients and whisk together. Set aside.
noodles
- Soak noodles in boiling water for about 2 minutes, until al dente. Drain and set aside.
stir-fry
- Place a large skillet or wok over high heat.
- Add oil to the hot skillet. Add onion, carrot, cabbage, and garlic and saute for 2 to 3 minutes, constantly stirring with a wooden spoon.
- Add drained noodles and toss together. Saute for 2 to 3 minutes, or until noodles begin to crisp around the edges.
- Pour sauce over vegetables and noodles and toss together until evenly coated and fully absorbed, about 2 minutes.
- Remove from heat, top with green onions and serve.
Notes
- Keep the skillet or wok very hot during cooking to prevent steaming and ensure vegetables and noodles retain texture.
- Soak chow mein noodles until just al dente; this helps them crisp up during stir-frying.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Reheat by sautéing in a pan with a small amount of oil over medium-high heat until warmed through; thaw frozen portions overnight before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 478 kcal
% Daily Value*
| Calories | 478kcal | 24% |
| Carbohydrates | 73g | 24% |
| Protein | 14g | 28% |
| Fat | 15g | 23% |
| Saturated Fat | 10g | 50% |
| Sodium | 1580mg | 66% |
| Potassium | 333mg | 7% |
| Fiber | 8g | 32% |
| Sugar | 11g | 22% |
| Vitamin A | 6948IU | 139% |
| Vitamin C | 34mg | 38% |
| Calcium | 61mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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