Chow Mein
Yield: 4 servings
Calories: 331kcal
Chinese chow mein noodles tossed in an authentic savory sauce and stir-fried with fresh vegetables.
Ingredients
- 8 cups (1.9 L) water
- 6 ounces (170 g) dried chow mein noodles, or fresh (see notes)
- 3 tablespoons (45 ml) oyster sauce
- 1 tablespoon (15 ml) soy sauce
- 1 teaspoon (5 ml) sesame oil
- ¼ cup (60 ml) unsalted vegetable broth, or stock
- 1 teaspoon (3 g) cornstarch
- 2 tablespoons (30 ml) vegetable oil
- 1 teaspoon (3 g) minced garlic
- ½ teaspoon (3 g) minced ginger
- 1 cup (60 g) green cabbage, ¼-inch thick slices
- ½ cup (40 g) carrots, shredded
- ½ cup (30 g) bean sprouts
- ¼ cup (10 g) green onions, 1 ½-inch long pieces
Special Equipment
Instructions
- 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.
Notes
- 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, 1/4 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 1/4 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.
Nutrition
Calories: 331kcal | Carbohydrates: 31g | Protein: 4g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 6g | Sodium: 843mg | Potassium: 136mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1800IU | Vitamin C: 9.9mg | Calcium: 30mg | Iron: 2.2mg
Recipe Link
Recipe Video