Experience the authentic flavors of Chinese cuisine with this Classic Chow Mein recipe! This savory noodle dish features a perfect balance of tender noodles, crisp vegetables, and a rich, flavorful sauce. Whether you’re using chicken, shrimp, beef, or tofu for extra protein, this chow mein is a versatile and satisfying meal that’s perfect for weeknights. Quick, delicious, and easy to make, it brings the taste of takeout right to your kitchen!
Ingredients:
- Noodles:
- 200g chow mein noodles (or thin egg noodles)
- 2 tablespoons vegetable oil (for stir-frying)
- Vegetables:
- 1 small onion, thinly sliced
- 1 bell pepper, thinly sliced
- 1 large carrot, julienned
- 100g cabbage, shredded
- 2 green onions, chopped
- 1 cup bean sprouts (optional)
- Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/4 cup chicken or vegetable broth (optional for added moisture)
- Optional Protein:
- 100g chicken breast, thinly sliced (or substitute with shrimp, beef, or tofu)
Instructions:
- Cook the Noodles: Boil the chow mein noodles according to package instructions, typically for 3-4 minutes, until al dente. Drain the noodles and cool them down by rinsing under cold running water, which halts the cooking process and prevents them from becoming mushy. Set aside.
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, and sugar. Add the broth if desired for extra moisture and flavor. Set aside.
- Stir-Fry the Protein (if using): In a large wok or skillet, warm 1 tablespoon of vegetable oil over medium-high heat until it shimmers, creating the ideal base for your cooking. Add the chicken (or other protein) and stir-fry for 2-3 minutes, until cooked through. Remove from the wok and set aside.
- Stir-Fry the Vegetables: Incorporate the last tablespoon of vegetable oil into the wok, allowing it to blend with the heated surface for enhanced cooking. Add the sliced onion, bell pepper, and carrot, and stir-fry for 2 minutes until slightly softened. Add the shredded cabbage, green onions, and bean sprouts, and continue to stir-fry for another 2-3 minutes.
- Combine Noodles, Protein, and Sauce: Add the cooked noodles and any cooked protein back into the wok. Drizzle the sauce over the noodles and toss to ensure each strand is evenly coated. Stir-fry for 2-3 minutes until the noodles are evenly coated in the sauce and heated through.
- Serve Hot: Transfer the chow mein to a serving dish and garnish with extra green onions if desired. Serve hot and enjoy!
Conclusion:
Classic Chow Mein is a flavorful, satisfying dish that combines tender noodles with a medley of fresh vegetables and savory sauce. Perfect for busy evenings, this dish can be adapted to suit your preferred proteins and is a guaranteed crowd-pleaser. Enjoy the delightful taste of homemade chow mein that’s even better than takeout!
Classic Chow Mein – Savory Stir-Fried Noodles
Quick and easy Classic Chow Mein with stir-friednoodles, fresh vegetables, and a savory sauce – an authentic Chinese-inspireddish perfect for any meal!
Ingredients
Noodles:
- 200 g chow mein noodles or thin egg noodles
- 2 tablespoons vegetable oil for stir-frying
Vegetables:
- 1 small onion thinly sliced
- 1 bell pepper thinly sliced
- 1 large carrot julienned
- 100 g cabbage shredded
- 2 green onions chopped
- 1 cup bean sprouts optional
Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/4 cup chicken or vegetable broth optional for added moisture
Optional Protein:
- 100 g chicken breast thinly sliced (or substitute with shrimp, beef, or tofu)
Instructions
- Cook the Noodles: Boil the chow mein noodles according to package instructions, typically for 3-4 minutes, until al dente. Drain the noodles and cool them down by rinsing under cold running water, which halts the cooking process and prevents them from becoming mushy. Set aside.
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, and sugar. Add the broth if desired for extra moisture and flavor. Set aside.
- Stir-Fry the Protein (if using): In a large wok or skillet, warm 1 tablespoon of vegetable oil over medium-high heat until it shimmers, creating the ideal base for your cooking. Add the chicken (or other protein) and stir-fry for 2-3 minutes, until cooked through. Remove from the wok and set aside.
- Stir-Fry the Vegetables: Incorporate the last tablespoon of vegetable oil into the wok, allowing it to blend with the heated surface for enhanced cooking. Add the sliced onion, bell pepper, and carrot, and stir-fry for 2 minutes until slightly softened. Add the shredded cabbage, green onions, and bean sprouts, and continue to stir-fry for another 2-3 minutes.
- Combine Noodles, Protein, and Sauce: Add the cooked noodles and any cooked protein back into the wok. Drizzle the sauce over the noodles and toss to ensure each strand is evenly coated. Stir-fry for 2-3 minutes until the noodles are evenly coated in the sauce and heated through.
- Serve Hot: Transfer the chow mein to a serving dish and garnish with extra green onions if desired. Serve hot and enjoy!