Classic Chinese Chow Mein
A quick and colorful meal featuring crisp vegetables and chewy noodles, perfect for weeknight dinners and easy to customize.
Ingredients
Noodles
- 8 oz Chow mein noodles (fresh or dried) Substitute with thin lo mein or yakisoba noodles if needed.
Vegetables
- 1 cup Bell peppers (red/green, sliced)
- 1 cup Carrots (julienned)
- 1 cup Onions (sliced)
- 1 cup Bean sprouts Add in the last 30 seconds of cooking.
Aromatics
- 2 cloves Garlic (minced)
- 1 tbsp Ginger (grated or finely minced)
Sauce
- 2-3 tbsp Soy sauce Use low-sodium if preferred.
Cooking Oil
- 2 tbsp Cooking oil (high smoke point) Vegetable, canola, peanut, or light sesame oil.
Optional Protein
- 8 oz Thinly sliced chicken breast, peeled shrimp, or firm tofu (pressed) Add at the end for a quick heat-through.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook chow mein noodles according to package directions until just tender. Drain, rinse under cold water briefly to stop cooking, and toss with a little oil to prevent sticking. Set aside.
- Heat a large skillet or wok over medium-high to high heat. Add 1-2 tablespoons of cooking oil and swirl to coat.
- Add minced garlic and grated ginger. Stir constantly for 20-30 seconds until fragrant, but don't let them brown.
- Add the sliced onions, bell peppers, and carrots. Stir-fry for 3-5 minutes until they are tender-crisp. Add the bean sprouts in the last 30 seconds.
Cooking
- Push vegetables to the side and add the cooked noodles to the pan. Pour 2-3 tablespoons of soy sauce over the noodles and toss everything together until evenly coated.
- If using precooked proteins, add them now and stir until heated through. If using tofu, fold it in gently to avoid crumbling.
- Remove from heat. Adjust the seasoning to taste and serve hot with optional toppings.
Notes
For gluten-free options, use tamari or gluten-free soy sauce with rice noodles. To enhance the flavor, consider adding oyster sauce or hoisin with the soy sauce.