Description
This chow mein stir fry delivers chewy, caramelized noodles, crisp-tender veggies, and a savory, glossy sauce just like your favorite takeout spot. Quick, customizable, and made in one pan, it’s perfect for weeknight dinners or potlucks.
Ingredients
Scale
- 12 oz fresh chow mein noodles (or dried, cooked 1 minute less than package instructions)
- 1 tablespoon sesame oil (plain or light, not toasted)
- 2 tablespoons vegetable oil (canola or sunflower)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 cups shredded cabbage (green or napa)
- 1 large carrot, julienned or shredded
- 1 bell pepper, thinly sliced (any color)
- 1 cup bean sprouts (optional)
- 2 green onions, sliced
- 1/2 pound protein (optional: thinly sliced chicken, beef, shrimp, or tofu, marinated in soy sauce and cornstarch)
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce (or extra regular soy sauce)
- 1 teaspoon sugar
- 2 teaspoons cornstarch mixed with 2 tablespoons water
- 1/4 teaspoon white pepper (optional)
Instructions
- Prep all your ingredients: Slice veggies, measure sauce ingredients, and set everything out. Rinse fresh noodles under hot water to loosen, or cook dried noodles until barely tender, then drain well.
- Mix the sauce: In a small bowl, whisk together soy sauce, oyster sauce, dark soy sauce, sugar, and white pepper. In a separate cup, mix cornstarch with water until smooth.
- Cook your protein (if using): Heat 1 tablespoon oil in a wok over high heat. Add sliced protein and stir-fry until just cooked through and starting to brown. Remove from wok and set aside.
- Stir-fry the veggies: Add another tablespoon oil to the hot wok. Add garlic and ginger, stir for 10 seconds until fragrant. Add cabbage, carrots, and bell pepper. Stir-fry over high heat for about 2 minutes until just beginning to soften.
- Add the noodles: Push veggies to the sides, add a bit more oil if needed, and add drained noodles. Let sit for 30 seconds to crisp, then toss everything together. Use tongs to gently separate noodles if clumped.
- Pour in the sauce and cornstarch slurry: Stir the sauce, pour over noodles and veggies, then drizzle in the cornstarch slurry. Toss for 1-2 minutes until sauce thickens and coats noodles. Add a splash of water or broth if dry.
- Finish with bean sprouts and green onions: Toss in bean sprouts and green onions. Add cooked protein back in if using. Stir just to combine.
- Taste and serve immediately: Adjust seasoning with more soy sauce or chili flakes if desired. Serve hot, straight from the wok.
Notes
For best results, use fresh chow mein noodles and high heat. Prep all ingredients before cooking, as stir fry moves quickly. Customize with your favorite veggies or protein. For gluten-free, use tamari and rice noodles. Finish with a drizzle of toasted sesame oil for extra flavor. Leftovers keep well in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1/4 of recipe (about
- Calories: 320
- Sugar: 5
- Sodium: 800
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 48
- Fiber: 4
- Protein: 12
Keywords: chow mein, stir fry, noodles, Chinese, takeout, easy, homemade, quick, weeknight, vegetables, one pan, restaurant style