Chow Mein
This quick and easy chow mein is a fast, pantry-friendly noodle dish that combines sautéed vegetables and chow mein noodles in a silky soy glaze, all ready in under 15 minutes.
Ingredients
Noodles
- 8 oz chow mein noodles (or thin egg noodles) Substitute with fresh egg noodles or spaghetti in a pinch.
Vegetables
- 1 cup cabbage, shredded (green or Napa)
- 1/2 cup carrots, sliced (matchstick or thin rounds)
- 1/2 cup bell pepper, sliced (any color)
- 1/2 cup onion, sliced (yellow or sweet)
- 3 cloves garlic, minced
- 2 tablespoons green onions, sliced, for garnish
Sauces and Oils
- 2 tablespoons vegetable oil Neutral oil for high heat.
- 3 tablespoons soy sauce Adjust to taste.
- 1 tablespoon oyster sauce (optional) Adds depth.
Seasoning
- Salt and pepper to taste Remember soy sauce adds salt.
Instructions
Preparation
- Bring a pot of salted water to a boil. Cook the chow mein noodles according to the package directions. Drain and set aside.
- Heat a large skillet or wok over medium-high heat. Add the vegetable oil and swirl to coat.
Cooking
- Add cabbage, carrots, bell pepper, and onion. Stir-fry for 2–3 minutes, tossing constantly, until the vegetables are tender-crisp.
- Stir in the minced garlic and cook for about 30–60 seconds until fragrant.
- Add the cooked noodles to the skillet. Use tongs to gently separate and lift the strands into the vegetables.
- Pour the soy sauce and oyster sauce (if using) over the noodles and vegetables. Toss quickly to coat everything evenly.
- Taste and season with salt and pepper as needed.
- Stir-fry for another 2–3 minutes so the noodles absorb the sauce and heat through.
- Serve hot, topped with sliced green onions.
Notes
For a saucier dish, have an extra tablespoon of soy or a splash of stock ready. Store leftovers in an airtight container for up to 3–4 days. Reheat in a skillet or microwave with a splash of water.