Treat yourself to homemade chow mein ready in under 30 minutes. These delicious wok-fired noodles are cooked with fresh vegetables and tossed in a savory sauce. Perfect for serving with your favorite Chinese dishes.
Table of Contents
- What is chow mein?
- Noodle selection
- Cooking dried noodles
- Cooking fresh noodles
- Pan selection
- How to make chow mein sauce
- Stir fry the aromatics and vegetables
- Cook the noodles and sauce
- What’s the difference between chow mein and lo mein?
- Serve this with
- Chow Mein Recipe
If you’re looking for a quick side dish that’s better than takeout, then you’re going to love this chow mein recipe. You can even add a protein like shrimp, tofu, or make my personal favorite, chicken chow mein. I’ll show you how to achieve authentic flavors with restaurant-quality results.
Once you gather all of your ingredients, the cooking process is fast. Just be sure to make enough for seconds or to have leftovers. Noodles are prevalent during celebrations like Chinese New Year. The seemingly endless strand of pasta is considered a lucky food symbol of longevity. So eat up!
What is chow mein?
Chow mein is a popular Chinese stir fry of noodles that can be served soft or crispy. Vegetables like cabbage, carrots, and bean sprouts are commonly tossed in. You can also add chicken, beef, pork, or tofu for extra protein. This dish comes together with a soy and oyster sauce coating.
I use thin Chinese egg noodles to make this chow mein. If you venture into an Asian market, you’ll see many options like fresh or dried. The eggs give it the yellow hue and richness from the fat, like homemade pasta; however, some brands use just flour, water, and a colorant like turmeric. Still tasty but a bit blander in flavor, but don’t worry, there’s a bold sauce that will help with that.
Most major retail grocery stores sell dried chow mein noodles, which require boiling before using. Freshly made options are typically labeled as pan-fried or Hong Kong noodles. They have already been par-cooked to be added straight into the pan. Just separate them before tossing them in.
Cooking dried noodles
When using dried Chinese egg noodles, boil them until just tender. You want them to be able to hold their shape when stir-frying. Undercook them slightly, about 1 minute less than the package instructions say. Taste and test the texture and continue cooking if needed. Immediately drain the noodles in a colander and rinse with cold water to stop the cooking process.
Cooking fresh noodles
When using fresh par-cooked noodles, use your fingers to break them apart if compressed together, then add them directly to the wok. If using raw fresh noodles, you will have to boil them for a few minutes, then rinse and drain well. Toss them in some oil if they are sticking together too much.
Are you ready to rock the wok? It’s my favorite cooking tool to bring together ingredient components in one pan. The round shape allows the heat to circulate the bottom and sides better for quicker stir-frying. A nonstick skillet or stainless steel skillet with sloped sides will work if you don’t have a wok. The angled sides make it easier to toss.
This chow mein dish cooks very fast. The aromatics like ginger and garlic are briefly fried in the hot oil to release the fragrant smell. The cabbage and carrots go in next for a quick saute, then the noodles and sauce.
How to make chow mein sauce
To make the noodles burst with flavor, simmer them in a savory stir-fry sauce. Just three ingredients make the flavors pop; oyster sauce, soy sauce, and sesame oil. Oyster sauce is sweet and salty, made from oyster juice, sugar, and salty seasonings. It has a unique flavor, and I wouldn’t skip it. Vegetable broth slightly dilutes the sauce, so it’s not overly salty.
To lightly thicken the sauce, add some cornstarch. It’s not meant to be thick and heavy, just enough to coat and stick to the noodles. Together the umami notes with a hint of sweetness make you grab another bite until the bowl of noodles has disappeared. If you like a saucy coating, double the recipe.
Stir fry the aromatics and vegetables
To add layers of flavor to the dish, start with sauteing the aromatics. Minced garlic and ginger are classic ingredients used in Chinese cooking. They add astringent notes with a robust aromatic perfume that infuses the oil. A brief sizzle in the pan, just 20 seconds or so, is all you need. You don’t want the delicate ingredients to burn!
The chopped vegetables cook sequentially, from hearty and durable to light and delicate. The cabbage and shredded carrots are stir-fried first, as they are more fibrous and don’t fall apart easily.
Cook the noodles and sauce
Now it’s time to add the noodles to the pan. Add the sauce simultaneously so that the noodles soak up the flavor. In just a minute, the starches in the cornstarch swell, thickening the consistency of the watery liquid. This helps the flavor cling to the surface.
Add the bean sprouts and green onions at the end of cooking to retain their integrity. The crisp and delicate bean sprouts and green onions are stirred in and cooked just to wilt them slightly to remove the raw taste.
What’s the difference between chow mein and lo mein?
Over time chow mein has evolved by region, each using different types of noodles. Chow mein uses thin noodles that are either prepared crispy or soft. When crunchy in texture, it’s often ordered as “Hong Kong-style” with the sauce poured on top. When soft, it’s stir-fried and tossed with a savory sauce. Lo mein uses thick, soft noodles, stir-fried, and lightly coated in sauce.
Serve this with
Thin Chinese egg noodles add a nice chew to the dish. A savory sauce made of soy sauce, oyster sauce, sesame oil, vegetable broth, and cornstarch for thickening. Vegetables like cabbage, carrots, bean sprouts, and green onions. For extra protein, chicken, beef, shrimp, or tofu.
Lo mein, yakisoba, ramen, or thin wonton noodles. Fresh ones don’t need to be cooked before stir-frying. Dried ones need boiling. Depending on your preference, if your market is limited on options, you can use thin or thick spaghetti noodles.
Hoisin sauce has a similar consistency and has an intense savory taste from fermented soybeans with some sweetness. Soy sauce with sugar (add 1 teaspoon at a time) and a splash of fish sauce to balance the flavor also works well. I would increase the cornstarch to 2 teaspoons to make up for the viscosity missing from the oyster sauce. You can also use teriyaki sauce, but it will be on the sweeter side. A small amount of fish sauce can be added for a more robust seafood flavor.
Use a large skillet with sloped sides to help toss the noodles and ingredients easier. A nonstick pan works well if you are concerned with sticking. Stainless steel can give a crispier texture if desired.
Why is cornstarch added to the sauce?
Cornstarch is a thickening agent widely used in Chinese cuisine to add body and shine to sauces. A small amount of cornstarch is dispersed into the sauce mixture to help it adhere better to the noodles. The starch swells when heated in the pan and turns the sauce into a light gravy consistency.
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- 8 cups water
- 6 ounces dried chow mein noodles, or fresh (see notes)
- 3 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ¼ cup unsalted vegetable broth, or stock
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil
- 1 teaspoon minced garlic
- ½ teaspoon minced ginger
- 1 cup green cabbage, ¼-inch thick slices
- ½ cup carrots, shredded
- ½ cup bean sprouts
- ¼ cup green onions, 1 ½-inch long pieces
- In a large pot, bring water to a boil. Add dried noodles and cook according to the manufacturer’s directions until tender with some chew (al dente). Alternatively, if using fresh noodles, skip the boiling step.
- Drain noodles into a colander and rinse with cold water to stop the cooking process. Drain well and set aside.
- In a small bowl, whisk together oyster sauce, soy sauce, sesame oil, vegetable broth, and cornstarch. Set aside.
- Heat a large wok or nonstick skillet with high sides over medium-high heat. Once hot, add the vegetable oil. Once the oil begins to shimmer but not smoke, add in garlic and ginger. Stir-fry for 20 seconds, being careful not to burn the aromatics.
- Add the cabbage and carrots, stir-fry until just tender, about 2 minutes.
- Add the noodles and sauce. Toss and stir to combine, cook until sauce thickens and coats noodles, about 1 minute. If using fresh noodles, cook until softened and tender, which may require a few additional minutes.
- Add bean sprouts and green onions, stir-fry until just tender, 1 minute. Serve while still hot.
- Noodle Substitution: Yakisoba, ramen, lo mein, thin wonton noodles, thin or regular spaghetti.
- Using Fresh Noodles: Skip the boiling step and add directly to the wok for par-cooked fresh noodles. Fresh noodles can be added directly to wok as directed. Raw fresh noodles need a few minutes of cooking, then drain well before adding. Toss in some oil if sticking together too much.
- Soy Sauce Substitutions: Use coconut aminos or tamari.
- Oyster Sauce Substitutions: Hoisin sauce or teriyaki sauce. Alternatively, ¼ cup soy sauce and sugar (add 1 teaspoon sweetener at a time, increasing to taste). A small amount of fish sauce can enhance the missing seafood taste but use it sparingly, a ¼ teaspoon to start.
- For Saucier Noodles: Double the sauce ingredients.
- Storing: Cool completely and store in an airtight container for up to 5 days. Reheat in the microwave, covered, in 30-second intervals until hot.
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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