Chow Mein with Authentic Chow Mein Sauce
Ever wondered how to make restaurant quality Chow Mein it at home? It's actually easier than you might think! With just a few basic tips and tricks, you'll be making chowmein as good (or even better) than your go-to takeout place!
Servings : 4
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
NUTRITION (per serving)
Calories: 436kcalCarbohydrates: 61.4gProtein: 12.7gFat: 16.4gSaturated Fat: 3gSodium: 1077mgPotassium: 161mgFiber: 10gSugar: 7.1gCalcium: 40mg
Nutrition Disclaimer
Nutrition Facts
Chow Mein with Authentic Chow Mein Sauce
Amount per Serving
Calories
436
% Daily Value*
Fat
16.4
g
25
%
Saturated Fat
3
g
19
%
Sodium
1077
mg
47
%
Potassium
161
mg
5
%
Carbohydrates
61.4
g
20
%
Fiber
10
g
42
%
Sugar
7.1
g
8
%
Protein
12.7
g
25
%
Calcium
40
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
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