Ah, classic chow mein—a stir-fried noodle dish with vegetables (and often meat or tofu) that’s quick, flavorful, and versatile. I’ll give you a solid homestyle version that works with either chicken, beef, pork, or just vegetables.
Easy Chow Mein
Ingredients (serves 2–4):
- 8 oz chow mein noodles or thin egg noodles (or spaghetti in a pinch)
- 2 tbsp vegetable oil
- 1 cup sliced onion
- 2–3 cloves garlic, minced
- 1 cup shredded cabbage
- 1 cup julienned carrots
- 1 bell pepper, thinly sliced
- 1–2 cups cooked protein (chicken, beef, shrimp, tofu)
- ¼ cup soy sauce
- 2 tbsp oyster sauce (optional, for depth)
- 1 tsp sesame oil
- 1 tsp sugar
- Optional garnish: sliced green onions, sesame seeds
Instructions:
- Cook the noodles:
- Boil noodles according to package directions until just tender. Drain and set aside.
- Stir-fry vegetables and protein:
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add onion and garlic; sauté for 1–2 minutes.
- Add carrots, bell pepper, and cabbage; cook 3–4 minutes until slightly tender but still crisp.
- Add cooked protein and stir to combine.
- Combine with noodles:
- Add the cooked noodles to the pan.
- Mix soy sauce, oyster sauce, sesame oil, and sugar; pour over noodles and toss to coat evenly.
- Cook until heated through:
- Stir-fry 2–3 minutes more so everything is hot and well-coated with sauce.
- Serve:
- Garnish with green onions and sesame seeds. Serve immediately.
Tips for next-level chow mein:
- Use a hot wok or skillet for slight crispiness on the noodles.
- Add a touch of cornstarch slurry (1 tsp cornstarch + 2 tsp water) to the sauce if you want it a little thicker.
- For extra flavor, toss in a splash of rice vinegar or hoisin sauce at the end.
I can also give a restaurant-style crispy chow mein version, where the noodles get golden and slightly crunchy on the edges—super addictive.
Do you want me to do that version too?
