Chow Mein Noodles Recipe
This chow mein noodles recipe is the healthier version of take-out, made with minimal oil in less than 20 minutes! Chewy, glossy noodles, veggies and aromatics are stir fried in one skillet then lightly coated in the dynamically flavorful, sweet, savory, umami rich sauce. These chow mein noodles are ideal for busy weeknights, highly customizable, and will have the entire family slurping bowl after bowl!
Servings 6 servings
Ingredients
- 12 ounces chow mein noodles
- 1 1/2 tbsp peanut oil (or other neutral cooking oil)
- 2 ribs celery, chopped
- 3 green onions white parts chopped into 1-inch pieces, green parts chopped 1/4-inch*
- 2 cloves garlic, finely chopped (don’t mince or mash)
- 2 teaspoons freshly grated ginger
- 4 cups finely shredded green cabbage (I use my mandoline)
- 2 carrots, cut into matchsticks
- 1 1/2 cups bean sprouts
CHOW MEIN SAUCE:
- 1/4 cup low sodium chicken broth
- 3 tablespoons reduced sodium soy sauce
- 2 tablespoons oyster sauce
- 1 1/2 tbsp mirin/rice wine
- 1 tablespoon light brown sugar
- 1 tablespoon cornstarch
- 2 teaspoons toasted sesame oil
- 1-2 teaspoons Asian chili sauce (like sambal oelek or sriracha)
- 1/4 tsp EACH five spice powder, pepper
Instructions
- Sauce: Mix the sauce ingredients together; set aside.
- Prepare noodles: Cook noodles according to package instructions then drain, and toss with 1 teaspoon toasted sesame oil; set aside.
- Sauté aromatics: Heat oil in a braiser, large fry pan or wok over medium-high heat. Add the celery and WHITE parts of the green onions and sauté for 1 minute. Add the garlic and ginger and stir fry for 10-15 seconds.
- Stir fry vegetables: Add the cabbage and carrots and stir fry for 1-2 minutes, until the cabbage is mostly wilted.
- Add noodles: Add the noodles and sauce and stir fry for one minute by tossing the noodles with tongs.
- Add sprouts: Add the bean sprouts and the chopped tops of the green onions and toss to combine.
- Serve: Remove from heat and transfer to bowls. Garnish with additional green onions and sesame seeds if desired. Serve immediately.
Video
Notes
- Chow mein: Look for dried chow mein noodles in the Asian aisle of your grocery store or I purchase my noodles on Amazon (these are the ones I use). Each package typically is 6 ounces, you will use 12 ounces for this recipe.
- Shortcut cabbage: Use a mandoline slicer if you have one to cut thin, uniform cabbage in minutes.
- Green onions: 1 green onion is the entire bunch with all of the shoots on it.
- Rice wine: I use “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning” which is commonly found in the Asian section of most grocery stores or you can Amazon it. The best substitute for rice wine is pale dry sherry. Do NOT substitute rice wine with rice vinegar, they are NOT the same. Rice vinegar will add an acidic bite without the sweetness.
- Storage: Chow mein leftovers are still tasty and chewy! Store leftovers in an airtight container in the refrigerator for up to 5 days.
- To reheat: Reheat noodles gently over medium-low heat in a large skillet until warmed through, adding a splash of water or oil as needed or in the microwave until warmed through.