Description
A quick and flavorful Chow Mein recipe featuring crunchy vegetables, tender noodles, and a savory homemade sauce. This dish can be made with chicken or tofu for protein and is perfect for a satisfying weeknight meal prepared on the stovetop.
Ingredients
Noodles and Vegetables
- 8 oz chow mein noodles
- 1 cup shredded cabbage
- 1 cup julienned carrots
- 1 cup snow peas
- 4 green onions, chopped
- 2 cloves garlic, minced
Sauce
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
Protein and Oil
- 1 cup cooked chicken or tofu (optional)
- 2 tablespoons vegetable oil
Instructions
- Prepare Ingredients: Slice all vegetables and optional protein, then set aside to have everything ready for cooking.
- Cook Noodles: Cook chow mein noodles according to package directions. Drain and rinse under cold water to stop cooking, then toss the noodles with a little oil to prevent sticking.
- Make Sauce: In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, and sugar until well combined.
- Cook Protein: Heat vegetable oil in a skillet or wok over medium-high heat. Add chicken or tofu and cook until browned and cooked through, then remove from pan and set aside.
- Sauté Vegetables: Add more oil to pan if needed. Sauté minced garlic for 30 seconds, then add carrots, snow peas, and cabbage. Stir-fry the vegetables for 2 to 3 minutes until slightly tender but still crisp.
- Combine Noodles and Sauce: Return cooked noodles and protein to the pan. Pour in the prepared sauce and stir-fry everything together for 2 additional minutes so the sauce coats all ingredients evenly.
- Finish and Serve: Sprinkle chopped green onions over the dish, toss once more, and serve hot immediately.
Notes
- For a vegetarian version, omit the chicken and use tofu or additional vegetables.
- Add more spice with chili flakes or fresh chili if desired.
- Use fresh chow mein noodles if available for better texture.
- To make ahead, prepare ingredients in advance and stir-fry at serving time.
