Chow Mein

Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

Servings: 4 servings

Country of Origin

China (Guangdong / Cantonese)

Description

A staple Cantonese stir-fried noodle dish celebrated worldwide. Thinner wheat noodles are pan-fried until slightly crispy, then tossed at extreme heat with crisp cabbage, shredded carrots, aromatic scallions, and a deeply savory, umami-rich soy sauce blend.

Presentation & How It's Eaten

Served piping hot in a generous mound on a large plate. The noodles have a glossy, dark amber color with a smoky fragrance from the wok (wok hei), interspersed with colorful vegetable shreds. It is eaten using chopsticks.

Ingredients

• 300g (10.5 oz) fresh chow mein wheat noodles (or thin egg noodles)

• 2 cups green cabbage (finely shredded)

• 1 medium carrot (julienned into thin matchsticks)

• 1 cup fresh mung bean sprouts

• 4 scallions (cut into 2-inch pieces, greens and whites separated)

• 2 cloves garlic (minced)

• 3 tbsp vegetable oil (divided)

Chow Mein Stir-Fry Sauce:

• 2 tbsp light soy sauce

• 1 tbsp dark soy sauce (for rich color)

• 1 tbsp oyster sauce

• 1 tsp granulated sugar

• 1/2 tsp sesame oil

• 2 tbsp water or chicken stock

Step-by-Step Directions

1. Prep Noodles: If using fresh noodles, parboil them according to package instructions (usually 1–2 minutes) until just al dente. Drain thoroughly, rinse under cold water, and toss with 1 teaspoon of oil to prevent sticking.

2. Whisk Sauce: In a small bowl, whisk together the light soy sauce, dark soy sauce, oyster sauce, sugar, sesame oil, and water until smooth.

3. Pan-Sear Noodles: Heat 1.5 tablespoons of oil in a large wok over high heat. Spread the noodles out evenly across the bottom and sides of the wok. Let them sear undisturbed for 2 minutes until a light golden crust forms, then flip and sear the other side. Remove noodles and set aside.

4. Stir-Fry Aromatics & Veggies: Add the remaining oil to the wok. Toss in the minced garlic and scallion whites, stir-frying for 15 seconds. Add the shredded cabbage and carrots, tossing vigorously on high heat for 1–2 minutes until they soften slightly.

5. Combine: Return the seared noodles to the wok. Add the mung bean sprouts and scallion greens.

6. Sauce & Flash-Fry: Pour the stir-fry sauce evenly over the noodles. Using tongs or a spatula, lift and toss everything continuously over high heat for 2 minutes until the noodles have completely absorbed the sauce and turn a beautiful glossy brown.

Cooking Tips

• Drying the Noodles: Ensure the noodles are completely dry before dropping them into the hot wok. Excess water will steam the noodles instead of searing them, resulting in a soggy dish rather than crisp pan-fried edges.

Nutrition Facts

(Estimated per serving)

• Calories: ~310 kcal

• Total Fat: 12g

• Saturated Fat: 1.8g

• Cholesterol: 15mg

• Sodium: ~720mg

• Total Carbohydrates: 44g

• Dietary Fiber: 3g

• Sugars: 4g

• Protein: 8g