Chow Mein
Equipment
Ingredients
Stir Fry Ingredients
- 1 small onion, thinly sliced
- 5 scallions, cut into 1-inch pieces (whites and greens separated)
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 12 oz chow mein noodles, see note 1
Sauce
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tbsp shaoxing wine
- ¼ tsp white pepper
Optional Garnish
- Scallions
- Sesame seeds
Instructions
- Cut your onions into thin slices and chop your scallions into 1-inch pieces, keeping the whites and greens separate. Prepare your shredded cabbage and carrots.
- For the sauce, combine dark soy sauce, light soy sauce, sugar, sesame oil, shaoxing wine, and white pepper. Mix thoroughly.
- Boil your chow mein noodles one minute before al dente, then drain and rinse under cold water.
- Lube up your pan and toss in your onions and scallion whites. Cook until they begin to soften.
- Add in your cabbage and carrots and continue stirring until all the vegetables are wilted.
- Add your noodles, sauce, and scallion greens. Toss everything together until the sauce thickens slightly and the greens have wilted.
- Serve your chow mein in a bowl.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why Chow Mein Is The Best Holiday Dish
I love making this Chow Mein because it’s cheap, quick to make, and is one of the most comforting dishes ever! I have many fond memories of eating this at Panda Express, and this version tastes almost identical! The noodles soak up all the umami sauce, the vegetables add a little extra volume and crunch, and the best part is the whole thing comes together in about 20 minutes! It’s the perfect side dish or full meal if you’re like me and end up eating it out of the pan!
What Makes This Chow Mein So Good
I just love Chow Mein because there’s something special (and simple) about the noodles sizzling in the wok and absorbing all that delicious sauce. It’s such a simple process but imparts so much flavor! The cabbage softens along with the noodles while the scallions bring color and balance to a dish that’s already so tasty without those two! It’s always a reliable dish to eat whenever time is tight and tummies are hungry, and honestly, it’s one of the best things you’ll make / eat!
What You’ll Need To Make Chow Mein
Stir Fry Ingredients
- 1 small onion, thinly sliced
- 5 scallions, cut into 1-inch pieces (whites and greens separated)
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 12 oz chow mein noodles
Sauce
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tbsp shaoxing wine
- ¼ tsp white pepper
Optional Garnish
- Scallions
- Sesame seeds
How to Make Chow Mein
Thinly slice the onion and chop scallions into 1-inch pieces, separating whites and greens. Shred cabbage and carrots if needed.
Mix dark soy sauce, light soy sauce, sugar, sesame oil, shaoxing wine, and white pepper in a small bowl. Set aside.
Boil the chow mein noodles one minute short of al dente. Drain and rinse under cold water to stop the cooking.
Heat a splash of oil in a large skillet or wok. Add onions and scallion whites and sauté until softened.
Toss in the shredded cabbage and carrots. Stir-fry until they also wilt.
Add the noodles, sauce, and scallion greens. Stir and toss everything over medium-high heat until coated and glossy.
Serve and enjoy!
Tips & Variations
I love to rinse my chow mein noodles because it keeps them from clumping and helps them fry better once you re-add them to your pan.
If you want to add a protein source, I love to add chicken or shrimp, but anything works! I recommend having the protein already cooked and tossing it back in during the final cooking step.
Spicy chow mein is honestly better than regular chow mein depending on my mood, and adding chili oil to the sauce adds that kick if you want it!
Frequently Asked Questions
Can I make this ahead of time?
Yes! I recommend cooking and storing it in the fridge for up to 2 days.
What kind of noodles should I use?
Chow mein noodles are ideal, but egg noodles, fresh ramen, or even spaghetti will all work!
Can I add meat to this?
Absolutely. Chicken thighs, shrimp, ground pork, or tofu all work beautifully. Just make sure it’s cooked before you add it to the stir-fry.
Do I need shaoxing wine?
Not at all. You can skip it or subtitute with a splash of dry sherry or mirin for a similar taste.
Try These Next
• Craving more noodles? You’ll love my Gochujang Bacon Noodles!
• Want more pork belly? Try my Crispy Pork Belly!
• Looking for something spicy? Check out my Chili Oil Vodka Pasta!
Love your recipes. Thank you.
I’m so glad you enjoyed!! Thanks for trying it out 🙂