This Simple Chow Mein Recipe can be ready in less than 20 minutes, that is why it’ s so simple to make.
Once you learn to make chow mein at home, you will be so pleased with yourself.
Just image it’s a busy weeknight or weekend.
Your exhausted and the last thing you want to do is slave in the kitchen all night to prepare a meal.
Having the skills to make this basic chow mein will become invaluable to you! Once you learn the basics, you then can add other ingredients to it if you want.
Such as shrimp, chicken, beef etc. However sometimes this basic cabbage, carrot chow mein is enough!
Now if you don’t know already, I love CHOW MEIN!
And i’mconfident that anyone can make these Chow Mein noodles at home, it just takes the right technique and ingredients.
I am the type of lady that has to try every Chow Mein dish at any new chinese restaurant. I do this to compare really, just kidding. Well kinda, I mean some restaurants do it right and others so wrong. Right?
My recipe is fool proof, follow it to a tea and you will be in Chow Mein Heaven! So skip the takeout tonight and learn to make this iconic dish yourself. Impress yourself, I know you can do it!
I can see you already, curled up on the couch with this BIG old plate of fresh homemade Chow Mein noodles to yourself! Go ahead you deserve it!
The hardest part about making homemade chow mein is “chopping those vegetables”. Once you have that part done, the rest of the recipe can then be pulled together in 15 minutes flat.
I have experimented with a few chow mein recipes over the years and promise you your going to love this one.
The cabbage and carrots are tossedtogether in the most deliciousasian inspired sauce.And the chow mein noodles are fried just a bit to give it the perfect amount of cripsyness.
I use a combination of olive oil and sesame oil to fry my noodles, however you can use regular cooking oil if desired. That is what most restaurants use anyway, then a dash of sesame oil just for flavor.
This recipe can also be made with just about any meatsuch as chinesepork, beef or shrimp. OR make itvegetarian and add some broccoli, cauliflower etc.
Plus, ifyou like a little more heat to your dish thenfeel free to add more red pepper chili flakes or some fresh chili paste. You know make it your own 🙂
Wanting to try some of my other asian inspired “Skip the takeout” dishes?
If you liked this recipe?Then you will want to try my other ASIAN inspired recipes below!
- Black Bean Chicken Vegetable Stir Fry
- Chinese Chicken Broccoli Stir-fry
- Black Pepper Shrimp
- Chinese Chicken Broccoli Stir-fry
- Beef Pepper Ramen
- Spicy Chicken Chow Mein
- Egg fried Rice
- Vegetable Egg Drop Soup
DID YOU MAKE THIS RECIPE?
If you make this recipe,I would love to hear about it! You canleave a 5 star review in the comments below! Thank you very much for reading and until next time see ya in the kitchen.Don’t want to miss a recipe?Sign up for ourNEWSLETTERdelivered right to your inbox!
Ingredients
- 400 grams Instant Chow Mein Noodles
- 1/4 cup Cooking Oil or, Olive Oil
- 2 tbsp Sesame oil
- 2 cups Cabbage
- 2 tbsp Sesame seeds
- 3 cups Broccoli florets
SAUCE
- 3 tbsp Medium Soya sauce
- 2 tbsp Oyster sauce
- 1 tbsp Rice Wine Vinegar
- 3/4 cup of Water
- 2 tbsp CornStarch
- 1 tsp Red Chili Sauce
- 1 tbsp Sugar
- 3 cloves Garlic
- 1 tsp Ginger
Instructions
- Start by cooking the noodles, to do that add them to a large pot of boiling water. Cook according to package instructions, with dry noodles it's typically 5 minutes.
- Meanwhile add all your sauce ingredients to a medium sized bowl and whisk to combine.
- Once the noodles have cooked remove them from the water, strain and set aside.
- Now is the time to make those noodles a bit crispy. Simply add 2 tbsp of sesame oil in a large frying pan along with the olive or cooking oil and saute those cooked noodles on each side till slightly crispy and browned to your liking.
- Remove and plate.
- On a large chopping board, chop the broccoli into bite size pieces along with the cabbage.
- Add it to the pan along with the water and sauce, simmer on medium heat for roughly 5 minutes, tossing often until the vegetables are crispy yet tender.
- Serve over the noodles hot and enjoy!
Did you make this recipe?
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FAQs
What is Chow Mein? Chow mein is a stir-fry noodle dish that is made in many different variations, but typically made with noodles, cabbage, celery, green onions, and garlic. Traditional chow mein is made with fried noodles but often it is prepared with boiled lo mein, chow mein, or yaki-soba noodles.
Why do you put vinegar in chow mein? ›
All you need is soy sauce, black vinegar, sugar, oyster sauce, black pepper, and sesame oil. The flavor that is often missing in homemade chow mein is the tanginess. Black Vinegar is less harsh than regular vinegar, which gives the chow mein a subtle hint of tanginess that brings the dish together.
Why is my chow mein soggy? ›
An expert chef's tip for perfect chow mein
The ideal Cantonese style chow mein is not soggy, with aromatic crispiness here and there. Before frying them, it's best to steam the noodles rather than boil them, then dunk them in the hot water for just a minute. Remember to let the noodles cool down.
How do you make chow mein not sticky? ›
Moisture is the number one enemy for chow main; it makes the noodles stick to the wok badly. Take a pair of scissors to cut the noodles into 6 inches long pieces. This way, they won't tangle with each other while stir-frying. If they do, they will clump up into a chewy chunk.
What is the sauce in chow mein made of? ›
Combine soy sauce, light sesame oil, oyster sauce, granulated sugar, cornstarch, and chicken broth to make the signature sweet and savory sauce that makes chow mein taste authentic.
What makes chow mein taste like chow mein? ›
Simple sauce: While chow mein sauce is unbelievably easy to make, it still brings a complexity of flavors to the dish. The careful combination of ingredients like soy sauce, sesame oil, oyster sauce and sugar results in a chow mein sauce that has hints of both savory and sweet notes.
Which vinegar is best for noodles? ›
Rice Vinegar
This type of vinegar is mostly used in Asian recipes, including stir-fry, salads, noodles, and vegetables.
Which vinegar is best for Chinese cooking? ›
Grain-based black vinegar (醋, cù) is a fixture of Chinese pantries that adds a rich, slightly sweet, tangy flavor to raw salads and cooked dishes. The same Maillard reaction that turns your onions into sweet, concentrated slivers of caramelized flavor is responsible for black vinegar's deep umami.
What is a good substitute for chow mein noodles? ›
Yes, it is possible to substitute spaghetti for chow mein noodles by boiling it with a small amount of baking soda. The baking soda alters the pH level of the spaghetti, giving it a similar texture and flavor to chow mein noodles. They can then be used in any dish that calls for chow mein noodles.
What are the little crunchy things in chow mein? ›
Chow mein typically features crunchy noodles. These noodles are often fried or deep-fried until they become crispy, giving them a unique texture and flavor. Chow mein noodles can be served on the side or as a base for the dish, with stir-fried ingredients and sauce poured over them.
Use one tablespoon cornstarch mixed with one tablespoon cold water (aka a cornstarch slurry) for each cup of medium-thick sauce. Thoroughly mix the cornstarch and water together, then pour into your sauce. Cook and stir over medium heat until thickened and bubbly.
Can you use spaghetti noodles for chow mein? ›
Spaghettis won't turn soggy or sticky too easily, and they can hold the sauce on its surface very well. Therefore spaghetti is a perfect substitution of chow mein to make Chinese style stir fry noodles.
How do you keep chow mein noodles from sticking together? ›
Sprinkle a little oil in the water and use chopsticks to separate the noodles during boiling. Wet noodles stick together, therefore drain thoroughly. You don't want any excess water. Oil noodles a bit with your fav oil, and use chopsticks to mix as well as to separate them.
Which vinegar for chowmein? ›
Lastly, add ½ teaspoon rice vinegar and give a final mix to chowmein. Remove from heat. You can also use apple cider vinegar or white vinegar in place of rice vinegar.
What is difference between lo mein and chow mein? ›
“Lo mein usually uses the fat, chewy noodles, while chow mein uses the thin type of noodles that sometimes contain egg.” Lo mein uses fresh noodles that are boiled for a few minutes, while chow mein uses dried noodles that are parboiled for five to six minutes.
What's the difference between chow mein and chop suey? ›
With chow mein, you cook noodles and add them to your wok of other ingredients, cooking everything together in one pan. However, with a chop suey recipe, you will cook the noodles or rice and other ingredients separately before combining them in a bowl, serving up the noodles or rice with the sauce served over the top.
Is chow mein a junk food? ›
Pizza and Chow Mein are both unhealthy because of the heavy amounts of dairy for pizza and oil and fat for the chow mein. When ordered for carry out restaurants specially. Pizza can be healthier with whole grain crust, cauliflower crust for those watching gluten.
What is chow mein made of vs lo mein? ›
Lo mein typically uses fresh noodles, while chow mein can be made with fresh or dried. Lo mein noodles are typically thick and chewy. Stir-fried noodles in chow mein are thinner and cooked to a golden crisp.
