Here’s a classic, easy Chow Mein you can make at home 🍜
Chow Mein (Stir-Fried Noodles)
Ingredients (serves 2–3)
Noodles
- 200–250 g chow mein or egg noodles
- Water for boiling
Stir-fry
- 2 tbsp oil (vegetable or peanut)
- 2 cloves garlic, minced
- 1 tsp grated ginger (optional)
- 1 small onion, sliced
- 1 cup cabbage, shredded
- 1 carrot, julienned
- ½ cup bell peppers or bean sprouts
- Optional protein: chicken, shrimp, beef, tofu, or eggs
Sauce
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (or vegetarian oyster sauce)
- 1 tsp dark soy sauce (for color, optional)
- 1 tsp sugar
- 1–2 tbsp water or stock
- ½ tsp sesame oil
- White pepper or black pepper, to taste
Instructions
- Cook noodles
- Boil noodles until just tender (slightly undercooked).
- Drain, rinse with cold water, toss with a little oil, and set aside.
- Cook protein (if using)
- Heat oil in a hot wok or large pan.
- Stir-fry protein until cooked. Remove and set aside.
- Stir-fry veggies
- In the same pan, add a bit more oil if needed.
- Sauté garlic and ginger for 30 seconds.
- Add onion, carrot, cabbage, and other veggies. Stir-fry on high heat.
- Combine
- Add noodles and cooked protein back to the pan.
- Pour in sauce ingredients. Toss quickly to coat everything evenly.
- Finish
- Stir-fry 2–3 minutes until noodles are slightly crispy in places.
- Taste and adjust seasoning.
Tips & Variations
- Restaurant-style: Let noodles sit untouched for 30–60 seconds to crisp before tossing
- Spicy: Add chili oil or fresh chilies
- Street-style (Indian): Add vinegar, green chili sauce, and extra pepper
- Saucy chow mein: Add a cornstarch slurry (½ tsp cornstarch + water)
If you want, tell me which style you’re craving—Chinese, Indian street-style, chicken, veg, or even instant-noodle chow mein.
