Authentic Chow Mein
This quick and easy chow mein recipe features authentic chow mein sauce, making it a delightful weeknight meal that tastes like it came from a restaurant.
Ingredients
Noodles and Base Ingredients
- 300 g 300g/11 oz noodles (preferably egg noodles) Substitute with rice noodles if avoiding eggs.
- 1/2 small 1/2 small cabbage Chopped thinly for even cooking.
- 5 pieces 5 green onions/spring onions Sliced for garnishing.
- 2 pieces 2 carrots Chopped thinly for even cooking.
Sauce Ingredients
- 4 tbsp 4 tbsp cooking oil (neutral) Used for stir-frying.
- 1 tsp 1 tsp toasted sesame oil (optional) For added aroma.
- 1.5 tbsp 1.5 tbsp light soy sauce Main seasoning for flavor.
- 1 tbsp 1 tbsp dark soy sauce For color and depth.
- 1 tbsp 1 tbsp oyster sauce (regular or vegetarian) Essential for authentic flavor.
- 3 cloves 3 garlic cloves (grated) Adds aromatic flavor.
- 1 tsp 1 tsp sugar Balances the flavors.
- 2 tbsp 2 tbsp water To mix with sauces.
Instructions
Preparation
- Chop cabbage and carrots thinly (about 10 minutes).
- Slice green onions.
- Boil noodles until just tender, not mushy — about 5–7 minutes, then rinse in cold water to stop cooking. Toss noodles with a splash of oil to prevent clumping.
Cooking
- Heat the neutral oil until shimmering. Toss in garlic and veggies, stir-fry fast for 2–3 minutes until fragrant and slightly softened.
- Add the noodles and pour the combined sauce (light soy, dark soy, oyster, sugar, water) over everything. Toss vigorously for 1–2 minutes until everything is coated and glossy.
- Finish with toasted sesame oil if using and green onions.
Notes
Keep veggies thin and consistent for even cooking. Store leftovers in the fridge for 3–4 days. For a fresher texture, make extra noodles and store sauce separately. For a lighter version, use less oil or whole-grain noodles.