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Delicious Vegetable Stir-Fried Noodles
Jessica

Easy Chow Mein

This easy chow mein recipe makes crispy stir-fried noodles with cabbage, carrots, bean sprouts, green onions, and a savory soy-based sauce in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces thin chow mein noodles or thin egg noodles
  • 2 tablespoons vegetable oil divided
  • 2 cloves garlic finely minced
  • 2 cups green cabbage finely shredded
  • 1 medium carrot cut into thin matchsticks
  • 1 cup bean sprouts
  • 3 stalks green onions cut into 2-inch pieces
  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1/4 teaspoon white pepper or black pepper
  • 2 tablespoons water

Equipment

  • Large skillet or wok
  • Mixing bowl
  • Pot
  • Tongs

Method
 

  1. Cook or soak the chow mein noodles according to their type, then rinse under cold water and drain thoroughly.
  2. Whisk the light soy sauce, dark soy sauce, oyster sauce, sesame oil, sugar, pepper, and water in a small bowl.
  3. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Pan-fry the noodles for 2 to 3 minutes until lightly golden and crisp, then transfer them to a plate.
  4. Add the remaining oil and cook the garlic for 10 seconds until fragrant.
  5. Add the cabbage and carrot. Stir-fry for 1 to 2 minutes, until the cabbage begins to soften but remains crisp.
  6. Add the bean sprouts and white parts of the green onions. Cook for 30 seconds.
  7. Return the noodles to the pan, pour in the sauce, and toss for 1 to 2 minutes until coated and glossy.
  8. Turn off the heat, stir in the green onion tops, and serve immediately.

Notes

  • Use a large pan so the noodles fry instead of steam.
  • For a vegetarian version, replace oyster sauce with mushroom stir-fry sauce or hoisin sauce.
  • Add cooked chicken, shrimp, or tofu for extra protein.
  • Keep the heat high but watch the garlic closely to prevent burning.