Chow Mein Recipe
This quick and easy homemade Chow Mein Recipe is a vibrant stir-fry of tender noodles, crisp vegetables, and savory soy sauce that’s on your table in under 30 minutes.
Ingredients
- 8 oz egg noodles or chow mein noodles
- 2 tbsp vegetable oil or peanut oil for nuttiness
- 1 small yellow onion thinly sliced
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated or 1 tsp ground ginger
- 2 medium carrots julienned or shredded
- 2 cups green cabbage thinly sliced (Napa or Savoy work well)
- 1 cup bell pepper sliced (red or green)
- 3 scallions sliced on a diagonal
- 1/4 cup low-sodium soy sauce Kikkoman recommended
- 1 tbsp oyster sauce optional, for extra depth
- 1 tsp toasted sesame oil
- 1/2 tsp sugar balances the soy
- Pinch of red pepper flakes optional, for a kick
Instructions
- Bring a pot of water to a boil, add egg noodles, and cook 3–4 minutes until just tender. Drain, rinse under cool water, toss with a drizzle of oil, and set aside.
- In a small bowl, combine soy sauce, oyster sauce, sesame oil, sugar, and a splash of water; set aside—this is your flavor base.
- Warm a large wok or skillet over high heat, swirl in the vegetable oil until it shimmers (you may see faint wisps of smoke).
- Add onion slices, stir for 30 seconds, then toss in garlic and ginger—listen for that fragrant pop.
- Add carrots, cabbage, and bell pepper; keep them moving so they soften but stay crisp, about 2 minutes.
- Return noodles to the pan, pour in the sauce, and toss everything together—two spatulas work wonders for an even coat.
- Sprinkle in the sliced scallions and red pepper flakes, give one last toss—if it looks a bit dry, splash in a teaspoon of water.
- Transfer to a platter or individual bowls, garnish with extra scallions or a few sesame seeds if you like.
Notes
Rinse noodles under cold water immediately after draining to stop cooking and prevent clumping. Prep all ingredients first—stir-fry moves fast!
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