Chow Mein Recipe

Make easy chow mein at home with crispy vegetables, tender noodles, and a flavorful stir-fry sauce. This quick Chinese-inspired noodle dish features garlic, ginger, and sesame oil for authentic flavor. Perfect for a weeknight dinner, meal prep, or customizable with chicken, shrimp, or tofu.

Ingredients

Stir-Fry

• 6 ounces dried chow mein noodles
• 2 tablespoons peanut oil (or olive oil)
• 4 cups sliced vegetables (e.g., 1 bell pepper, 1 carrot, 8 ounces shiitake mushrooms)
• 4 scallions, thinly sliced (white and green parts separated)
• 3 cups shredded green cabbage (Napa cabbage recommended)
• 3 large cloves garlic, minced
• 1 tablespoon grated fresh ginger

Sauce

• 3 tablespoons oyster sauce
• 3 tablespoons Shaoxing wine
• 2 tablespoons low-sodium soy sauce
• 2 teaspoons toasted sesame oil
• Pinch of ground white or black pepper
• Optional: chili garlic sauce or Sriracha, to taste

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Instructions

Prepare the Sauce

1. In a small bowl (or a mason jar with a lid), whisk together oyster sauce, Shaoxing wine, soy sauce, sesame oil, pepper, and optional chili sauce. Set aside.

Cook the Noodles

2. Boil the chow mein noodles in salted water until slightly undercooked—about a minute shy of al dente. Drain and rinse briefly with lukewarm water, then set aside.

Sauté the Vegetables

3. Heat oil in a large nonstick skillet or wok over high heat. Add the vegetables and the white parts of the scallions. Stir-fry 2–3 minutes until crisp-tender.
4. Add cabbage, garlic, and ginger. Stir-fry for another 2 minutes until the cabbage softens and garlic is fragrant.

Combine and Cook

5. Add the cooked noodles and prepared sauce to the skillet. Toss for 1–2 minutes until the noodles are fully coated, al dente, and the sauce is slightly reduced.

Season and Serve

6. Taste and adjust with extra soy sauce or pepper if needed. Garnish with the green parts of the scallions and serve immediately.

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Why You’ll Love This Recipe

• Quick and easy weeknight meal ready in under 30 minutes.
• Crisp-tender vegetables paired with flavorful noodles.
• Customizable with your favorite proteins or vegetables.
• A classic Chinese takeout-style dish made at home.

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Tips

• Par-boil noodles carefully; slightly undercooked noodles finish cooking in the stir-fry.
• Use high heat when stir-frying for a crisp texture.
• Stir constantly to prevent vegetables from overcooking.
• Reserve extra sauce for a richer flavor if desired.

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Variations and Substitutions

• Protein options: Add chicken, beef, shrimp, or tofu.
• Vegetable swaps: Use broccoli, snap peas, bok choy, or baby corn.
• Sauce alternatives: Tamari for gluten-free, or hoisin sauce for added sweetness.
• Spicy version: Add more chili garlic sauce or fresh sliced chilies.

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FAQs

Can I make this ahead of time?
Best served fresh, but noodles and vegetables can be cooked separately and reheated in a skillet with sauce.

Can I use fresh noodles instead of dried?
Yes, fresh chow mein noodles work well; reduce cooking time slightly to avoid overcooking.

How do I keep vegetables crisp?
Cook over high heat and avoid overcrowding the pan. Stir constantly for even cooking.

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Serving Suggestions

• Serve with a sprinkle of sesame seeds for extra flavor.
• Pair with egg rolls, dumplings, or a light Asian-style salad.
• Add a wedge of lime or drizzle of soy sauce for a tangy touch.
• Great as a main dish or side for a family-style meal.