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Better Than Takeout Chow Mein

A quick, savory, and authentic stir-fried noodle dish packed with vegetables and a rich soy-based sauce. Ready in 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Asian, Chinese
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Stir Fry Sauce
  • 1.5 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp granulated sugar
  • 1 tsp sesame oil
  • 0.25 tsp white pepper
Noodles & Vegetables
  • 10 oz chow mein noodles fresh egg noodles preferred
  • 2 tbsp vegetable oil
  • 2 cloves garlic minced
  • 1 cup bean sprouts rinsed
  • 2 stalks green onions cut into 2-inch pieces
  • 0.5 cup cabbage shredded (optional)
  • 1 cup protein of choice chicken, shrimp, or tofu (optional)

Equipment

  • Wok or Large Skillet
  • Small mixing bowl
  • Tongs or Chopsticks
  • Pot for boiling noodles

Method
 

  1. Whisk together light soy sauce, dark soy sauce, oyster sauce, sugar, sesame oil, and white pepper in a small bowl. Set aside.
  2. Boil noodles according to package instructions (usually 1-3 minutes). Drain, rinse with cold water, and toss with a teaspoon of oil to prevent sticking.
  3. If using protein, heat 1 tbsp oil in a wok over high heat and sear meat until cooked. Remove and set aside.
  4. Heat remaining oil in the wok. Sauté minced garlic for 10 seconds until fragrant.
  5. Add cabbage (if using) and stir-fry for 1-2 minutes until slightly softened.
  6. Add the prepared noodles to the wok and pour the sauce mixture over them.
  7. Toss vigorously for 1-2 minutes to coat noodles and heat through.
  8. Add bean sprouts, green onions, and cooked protein. Toss for another 30-60 seconds.
  9. Serve immediately while hot.

Notes

For a vegetarian version, substitute oyster sauce with vegetarian mushroom stir-fry sauce.