Soy Sauce Pan Fried Noodles with Vegetables (Chow Mein)
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Asian
Soy Sauce Pan Fried Noodles with Vegetables (Chow Mein)
Description
This Chow Mein recipe features noodles cooked until al dente and then fried in oil until golden and crisp on the outside, adding a crunchy dimension. The sauce combines low sodium soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, and seasonings, imparting a salty, umami-rich coating suited to Chinese stir-fry flavors. The vegetables—onion, red pepper, snow peas, baby bella mushrooms, and green onions—are sautéed separately until tender but still crisp, preserving their freshness.
After the vegetables are cooked briefly, the crispy noodles are reincorporated to the pan and mixed together, combining the textures of crispy noodles and sautéed vegetables. The method of pan-frying the noodles allows for brown spots and texture contrast versus plain boiled noodles.
Best served hot as a standalone vegetarian main or side dish, this chow mein showcases a balance of flavors from the soy-based sauce and freshness from the variety of vegetables. No additional garnishes are specified, but the green onions add aroma and color. The recipe does not include notes on leftovers or storage.
Ingredients
- 3 tbsp soy sauce low sodium
- 2 tbsp dark soy sauce
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp Shaoxing wine
- 2 tbsp oyster sauce
- 355 grams Chow Mein noodles
- 2½ tbsp neutral cooking oil generic cooking oil
- 1 onion sliced
- 1 red pepper sliced
- 1 cup snow peas
- 6 baby bella mushroom sliced
- 1 green onion cut into thirds, bunch
Instructions
- Mix together the sauce ingredients and set aside.
- Cook the noodles according to the packaging. For mine, I boil them for 1 minute and then drain and rinse the noodles.
- In a large skillet or wok, coat with 1 tbsp of oil and heat over medium-high heat for 30 seconds before adding the noodles to the pan. Try to spread the noodles out as much as possible in the pan so it crisps up.
- After 4 to 5 minutes, the noodles would have crisped up, making it easier to flip over. Once flipped, add another tablespoon of oil around the side of the pan.
- Let crisp up for another 4 to 5 minutes.
- If your noodles are not as golden brown and crispy to your liking, you can repeat these steps again. Set aside when done.
- In the same skillet, add ½ tablespoons of oil and sauté the onions, bell peppers, and snow peas for 1 minute.
- Add in the mushrooms and green onions and sauté for 1 to 2 minutes.
- Add the crispy chow mein noodles back to the skillet and break it up with your wooden spoon, mixing the vegetables in with the noodles.
- Add in the sauce and toss to coat everything.
User Reviews
Overall Rating
5
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