Takeaway Style Chow Mein
User Reviews
3.8
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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
4
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Calories
485 kcal
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Course
Main Course
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Cuisine
Chinese
Takeaway Style Chow Mein
Description
This chow mein recipe begins with preparing a flavorful sauce made from cornstarch, soy sauce, Chinese cooking wine, oyster sauce, sugar, and white pepper. Fresh vegetables including spring onions, shredded green cabbage, and thin carrot strips are combined with ready-prepared chow mein noodles—preferably fresh but dried egg noodles can be used after cooking and draining.
The ingredients are stir-fried together in vegetable oil over high heat, cooking the vegetables just enough to retain some crispness while mixing well with the sauce-coated noodles. Garlic is finely chopped and added for aromatic depth. The care in drying the noodles before stir-frying prevents sogginess and helps achieve the characteristic chewy texture of takeaway chow mein.
Notes suggest sourcing noodles labeled specifically for chow mein, explaining alternatives and cooking instructions. The recipe also clarifies that Chinese cooking wine is essential and not to be confused with rice wine vinegar for correct flavor. This dish serves well as a main stir-fry meal and can be customized by adding proteins or other vegetables if desired.
Ingredients
- 8 green onions or spring onions
- 4 tablespoons vegetable oil
- 2 cups green cabbage shredded
- 1 clove garlic finely chopped
- 2 carrot
- 12 oz Chow Mein noodles see note 1
- 1 cup bean sprout
For the Chow Mein Sauce:
- 2 teaspoons cornstarch
- 4 teaspoons soy sauce
- 4 teaspoons Chinese cooking wine see note 2
- 4 teaspoons oyster sauce
- ½ teaspoon sugar
- ¼ teaspoon white pepper
Instructions
Start by making the sauce:
- Mix the sauce ingredients in a small bowl or measuring cup. Set to one side.2 teaspoons cornstarch4 teaspoons soy sauce4 teaspoons chinese cooking wine4 teaspoons oyster sauce½ teaspoon sugar¼ teaspoon white pepper
Prep the veg and noodles:
- Finely chop the spring onions/green onions into 2"/5cm strips. Use the white and green parts of the onion.8 spring onions/green onions
- Peel the carrot and cut it into thin strips.2 carrots
- Prepare the noodles as per the instructions. If using fresh, this is usually rinsing or soaking in water for a minute. If using dried, then it is generally boiling for 3-4 minutes. But each packet is different, so check yours.12oz/380g chow mein noodles
- Ensure the noodles are well-drained and set aside to dry
To cook the Chow Mein.
- Place the chopped spring onions/green onions into a heatproof bowl.
- Heat all of the oil in a large heavy-based frying pan or wok.4 tablespoons oil
- Once smoking hot, turn off the heat pour the oil over the chopped spring onions. It will sizzle and spit like a crazy thing!
- Once the sizzling has subsided, drain the oil through a sieve, reserving the spring onions for later.
- Pour half of the oil back into the pan and place on high heat.
- Add the shredded cabbage and carrot, then stir fry over high heat until softened, about 3 minutes. Add the garlic and stir-fry for 30 seconds.2 cups shredded green cabbageprepared carrots1 clove chopped garlic
- Remove the veg to a plate - See note 3
- Add the remaining oil to the pan and allow it to get hot. Add the noodles, stir gently to coat the noodles in the oil. Once glossy and heated through, return the veg to the pan and stir gently to combine.
- Give your prepared sauce a whisk together, then add it to the pan, turning and constantly stirring to coat the noodles in sauce.
- Add the bean sprouts and reserved spring onions and toss for 30 seconds or until the bean sprouts have just started to wilt.1 cup beansproutsprepared spring onions/green onions
- Serve immediately.
Notes
- Choose noodles specifically labeled for chow mein; fresh noodles have better texture and only need brief soaking, but dried noodles can be boiled and drained as a substitute.
- Chinese cooking wine, also called Shaoxing rice wine, should not be replaced with rice wine vinegar to avoid flavor issues; dry sherry can be a backup.
- If your frying pan or wok isn't large enough, remove cooked vegetables before combining all ingredients to prevent overcrowding and ensure even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Calories | 485kcal | 24% |
| Carbohydrates | 70g | 23% |
| Protein | 15g | 30% |
| Fat | 16g | 25% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Sodium | 664mg | 28% |
| Potassium | 282mg | 6% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
| Vitamin A | 5374IU | 107% |
| Vitamin C | 23mg | 26% |
| Calcium | 50mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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