Chow Mein
Chow mein that tastes better than your go-to takeout place!
If you have tried making chow mein at home and ended up with a mushy mess instead, this recipe is for you. With a few basic tips and tricks, you’ll be making chow mein as good (or even better) than your go-to takeout place.
What is Chow Mein
Chow mein is a popular Chinese stir-fried noodles dish. The name “chow mein” translates to “fried noodles”. The dish typically starts with a base of egg noodles, which are boiled and then stir-fried until they become crispy. The stir-frying process gives the noodles a slightly chewy texture. Vegetables and meat are commonly added as well. The dish is seasoned with soy sauce, oyster sauce, or other Chinese sauces to enhance its taste.
Chow Mein vs Lo Mein
The main differences between chow mein and lo mein lie in the cooking method and texture of the noodles.
Chow mein is made by stir frying egg noodles on high heat, until they turn crispy and slightly chewy.
Lo mein is made by tossing boiled wheat noodles in a thick sauce, which keeps the texture smooth and soft.
Tips to Make Perfect Chow Mein at Home
- Preparing the noodles: We need springy noodles that won’t break while stir frying. Cook noodles in boiling water (2 mins less than the package instructions), strain and dunk into cold water to stop cooking immediately. Squeeze out excess water and coat with 1 tbsp of cooking oil
- Vegetables: Thinly slice the vegetables so they are in proportion to the noodles. Do not add salt to the vegetables while stir frying as this can draw out too much moisture and turn them soggy
- Wok Hei: “Wok hei” also known as “breath of the wok” refers to the unique flavor and aroma that is created when food is stir-fried in a wok over high heat. By stir frying the noodles and vegetables separately on high flame, we can control how much char, smokiness and crispy texture is achieved
- Sauces: Use sauces from Chinese brands like Lee Kum Kee or Pearl River Bridge to get the authentic flavor
- Oil: High smoke point, neutral flavored cooking oil is essential. Vegetable oil, sunflower oil, peanut oil and canola oil are your best options
Chow Mein Recipe
This is an overview of all the ingredients and steps to make chow mein. Refer to the recipe card below for details
Chow Mein Ingredients
- Noodles: Chinese egg noodles work the best. These noodles have a chewy texture which makes it perfect for this dish
- Vegetables: Cabbage, carrots and green onions are the perfect trio to this chowmein recipe. You can also include bell peppers, bok choy, bean sprouts and onions
- Sauce: Light soy sauce, dark soy sauce, oyster sauce, sugar, garlic and water together create the perfect chow mein sauce
- Cooking oil: Neutral cooking oil like vegetable oil, sunflower oil, peanut oil and canola oil are your best options
- Toasted sesame oil: A few drops of toasted sesame oil at the end for the perfect finishing touch
How to Make Chow Mein
- Prep: Thinly slice cabbage, carrots, green onions and mix the sauces in a bowl. You’ll need to move quickly while making this dish so keep everything handy
- Cook noodles: Boil water and cook the noodles 2 mins less than the package instructions. Strain the noodles and dunk them into cold water or rinse them until they are cold. This prevents the noodles from overcooking. Strain out excess water and coat in some oil to prevent them from clumping together
- Stir fry vegetables: Heat a wok/pan on high heat and add some oil. Stir fry the carrots for 1 minute, add the cabbage and stir fry for another minute, add the white part of the green onions and stir fry until they get a light char. Remove and set aside
- Stir fry noodles: Next add some oil to the wok/pan and stir fry the noodles for 2-3 minutes on high heat until lightly charred. Use chopsticks or tongs to mix the noodles so they don’t break
- Sauce: Add back the stir-fried vegetables and mix well. Next add the sauce and stir fry for 2 minutes. You may not need more salt but taste and adjust if needed
- Garnish: Add the green parts of green onions/spring onions and a few drops of toasted sesame oil. Mix well and enjoy your delicious chowmein!
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Chow Mein Variations
Meat: Pork, chicken or beef and add it to the chow mein. The meat must be thinly sliced and seasoned with soy sauce and sugar before stir frying.
Seafood: Seared shrimp, clams, squid or scallops are a great addition.
Vegetables: Bok choy, mushrooms, bell peppers, snap peas, bean sprouts, bamboo shoots and celery.
FAQ
What noodles to use for chow mein?
The noodles most commonly used in chow mein are egg noodles. They are yellow in color and have a slightly richer flavor.
How to reheat chow mein?
The best way to reheat chow mein is by stir frying it on high heat until it’s heated through. You can add 1 tsp of water while stir frying in case the noodles look too dry.
Pairing Ideas
Sesame Chicken
Chinese Garlic Chicken
Substitutes
Egg noodles: Hakka noodles, flat rice noodles, ramen noodles or spaghetti (as a last resort)
Scallions/spring onions: 1 small regular onion works too
Oyster sauce: Vegetarian oyster sauce or hoisin sauce works well. If unavailable, use 1/2 tsp soy sauce + 1/2 tsp sugar
Dark soy sauce: Skip it. It’s mainly added for colour. Your noodles will be a lot lighter without it
Light soy sauce: Tamari or coconut aminos works too. If unavailable, use 1/4 tsp vinegar + 1/2 tsp salt
Chow Mein Recipe
INGREDIENTS
- 1/2 small cabbage
- 5 green onions/spring onions
- 2 carrots
- 300g/11 oz noodles (preferably egg noodles)
- 4 tbsp cooking oil (neutral)
- 1 tsp toasted sesame oil (optional)
Sauce
- 1.5 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce (regular or vegetarian)
- 3 garlic cloves (grated)
- 1 tsp sugar
- 2 tbsp water
INSTRUCTIONS
Preparation
- Thinly slice cabbage, carrots and white parts of the green onions/spring onions. Cut the green parts into 2-inch pieces.
- Mix all the sauce ingredients in a bowl. Keeping this ready makes it easier while stir frying.
- Boil water and cook noodles 2 minutes less than the package instructions. The noodles will cook further while stir frying so it’s important to undercook them.
- Strain the noodles and dunk them into cold water or rinse them until they have cooled completely. This stops the noodles from overcooking. Strain out excess water and coat in some oil to prevent them from clumping together.
Cooking
- Heat a wok/pan on high heat and add some oil. Add the carrots and stir fry for 1 minute. Next add the cabbage and stir fry for 1 minute. Next add the white part of green onion/spring onions and mix well.
- Spread the veggetables around the wok/pan so they can get a light char. Once done, set them aside.
- Next add some oil and stir fry the noodles for 2-3 minutes on high heat. This enhances the taste and gives it a wok tossed flavor. Use chopsticks or tongs to mix the noodles so they don’t break.
- Once the noodles have stir-fried well, add the veggetables and mix well.
- Pour in the sauce and stir fry for 2 minutes. Taste and adjust salt if needed. Some noodle brands are saltier than others.
- Finally add the green tops of green onions/spring onions and a few drops of sesame oil. Mix well and enjoy your delicious chow mein!
NOTES
Variations
- Meat: Sear thinly sliced pork, chicken or beef and add it to the chow mein
- Seafood: Seared shrimp, clams, squid or scallops are a great addition
- Vegetables: Bok choy, mushrooms, bell peppers, snap peas, bean sprouts, bamboo shoots and celery
Tips
- Do not add salt/sauce to the vegetables while stir frying as they can release too much water and turn soggy
- Stir frying veggetables on high heat gives a light char while keeping them crunchy at the same time
- Different brands of noodles & sauces have different levels of sodium, adjust the sauce to suit your taste
- Use Chinese brands of sauces for authentic flavor. I use Lee kum kee sauces
Substitutes
- Egg noodles: Hakka noodles, flat rice noodles, ramen noodles or spaghetti (as a last resort)
- Scallions/spring onions: 1 small regular onion works too
- Oyster sauce: Vegetarian oyster sauce or hoisin sauce works well. If unavailable, use 1/2 tsp soy sauce + 1/2 tsp sugar
- Dark soy sauce: Skip it. It’s mainly added for colour. Your noodles will be a lot lighter without it
- Light soy sauce: Tamari or coconut aminos works too. If unavailable, use 1/4 tsp vinegar + 1/2 tsp salt
Can you share which brand of egg noodles you used for this recipe?
Sure! I used ‘Blue Dragon’ medium egg noodle nests.
gfood
Perfectly cooked.