Chow mein is a step up from the classic stir-fried vegetable noodles: more veggies, a little more sugar, and a lot more flavor. It is also the perfect catch-all recipe – use it to empty your fridge of leftover vegetables.
But what is chow mein?
Chow mein is a traditional Chinese dish of egg noodles and stir-fried vegetables. I like to add a protein – chicken is my favorite – but you can use any meat or even tofu.
The noodles are stir-fried until lightly crispy, then tossed in a rich sauce. Chow mein is perfect for nights when you do not want to wash a pile of pans or make a big mess in the kitchen.
Chow mein gets its characteristic flavor from the thick, dark homemade sauce that coats the noodles. It is a perfect balance of sweet and salty, and once you start eating you will not want to put your chopsticks down.
Chow mein ingredients
Chow mein noodles: These wheat and egg noodles look a lot like Italian pasta and have a satisfying bite. Most Chinese grocery stores sell them dried.
If you are lucky, you might find precooked chow mein noodles in the refrigerated aisle; you can toss them straight into the pan.
Vegetables: Carrots, cabbage, green onions, and bean sprouts are the classic mix, but you can swap in bok choy, celery, broccoli, spinach, kale, or baby corn.
Feel free to get creative and use whatever you like or whatever is already in the fridge – this really is a catch-all recipe.
Dark soy sauce: Do not mix it up with light soy sauce. You will probably need to pick some up on Amazon or at an Asian grocery.
Oyster sauce: No, it does not taste like oysters, and yes, it is essential! 🙂 Discover its secrets here
Shaoxing wine: This Chinese wine is a key part of the sauce and gives the dish its unique depth.
Sesame oil: The quintessential Asian oil – use it sparingly but appreciate its mild yet powerful aroma. Discover its secrets here
The BEST noodle sauce
The homemade chow mein sauce makes the dish. Mix soy sauce, sesame oil, oyster sauce, granulated sugar, cornstarch, and chicken broth to create the sweet and salty glaze that gives chow mein its authentic, addictive flavor.
Chow mein (Chinese stir-fried noodles)
Ingredients
SAUCE
- 15 ml Shaoxing wine
- 35 ml dark soy sauce
- 4 g white pepper
- 27 g oyster sauce
- 5 g sesame oil
- 1 tablespoon water (or chicken broth)
- 5 g cornstarch
- 1 tablespoon granulated sugar
NOODLES
- 300 g dried noodles (dry weight)
- 2 stalks spring onions cut into 1 cm segments
- 2 stalks celery, sliced
- 1 carrot, peeled and sliced
- 0.5 Chinese cabbage in very thin shreds (almost grated)
- 6 cloves garlic, minced
- 120 g bean sprouts
Procédé
- In a bowl, mix all the sauce ingredients together
- In a small non-stick saucepan over high heat, stirring constantly, reduce the sauce until it thickens slightly. Set aside.
- Heat your pan over high heat with a thin layer of oil
- Add the celery, carrot, spring onions and cabbage; stir-fry for about 3 minutes. Transfer everything to a bowl
- Heat a little more oil and add 3/4 of the minced garlic. As soon as it browns, return the vegetables to the pan along with the noodles. Stir-fry for 1 minute.
- Add the sauce, fry for 30 seconds, add the bean sprouts and fry for another 30 seconds
- Turn off the heat, add the remaining garlic and toss
- Add a generous pinch of salt
Nutrition
Inspiration: Joshua Weissman, who was himself inspired by The Woks of Life
