Chow Mein
Total Time
25 mins
Prep Time
15 mins
Cook Time
10 mins
Rating
4.6 out of 5 stars
(5)
Ingredients
2 to 4 servings
- 6 ounces dried chow mein noodles
- 2 tablespoons peanut oil (or olive oil)
- 4 cups sliced veggies (I used one bell pepper, one carrot, and 8 ounces shiitake mushrooms)
- 4 scallions, thinly sliced (white and green parts separated)
- 3 cups shredded green cabbage (I used Napa cabbage)
- 3 large cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 3 tablespoons oyster sauce
- 3 tablespoons shaoxing wine
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons toasted sesame oil
- Pinch of ground white pepper (or black pepper)
- Optional: chili garlic sauce or Sriracha, to taste
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Preparation
Step 1
Make the stir-fry sauce. Whisk all of the ingredients together in a small bowl (or shake them together in a covered mason jar) until combined. Set aside until ready to use.
Step 2
Par-boil the noodles. Cook the noodles in a large stock-pot of salted water until they are just a minute or so shy of al dente. Transfer the noodles to a strainer, briefly rinse with lukewarm water and drain, then set aside until ready to add them to sauté pan below.
Step 3
Sauté the veggies. Heat the oil in a large non-stick skillet or wok over high heat. Add the veggies and white parts of the scallions and sauté for 2 to 3 minutes, stirring occasionally, until crisp-tender. Add the cabbage, ginger, and garlic and sauté for 2 more minutes, stirring occasionally, until the cabbage is softened and the garlic is fragrant.
Step 4
Combine everything together. Add the cooked noodles to the sauté pan along with the sauce. Cook for 1 to 2 more minutes, tossing the mixture occasionally, until the noodles are al dente.
Step 5
Season. Taste the chow mein and add extra soy sauce and/or white pepper, if needed.
Step 6
Serve. Serve immediately, sprinkled with the green parts of the scallions, and enjoy!
Step 7
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Chef's notes
Noodle options:
I used traditional Chinese chow mein egg noodles for this recipe, which are usually labeled as 'chow mein noodles,' 'stir-fry noodles' or 'lo mein noodles' in American grocery stores.
Shaoxing wine:
Also sometimes labeled as 'Chinese cooking wine,' this Chinese rice wine adds really great flavor to this dish and I highly recommend picking up a bottle if you regularly cook stir-fries.
Make it spicy:
If you would like to give these noodles some heat, which I highly recommend, just add your desired amount of chili garlic sauce or Sriracha to the stir-fry sauce.
