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How to Make Chow Mein at Home

Name: How to Make Chow Mein at Home
Yield: 4
Ingredients: 2-3 minutes fresh egg noodles or chow mein noodles; 1 tbsp oil; 3 tbsp soy sauce; 1 tbsp oyster sauce; 1 tsp sesame oil; 1/2 tsp sugar; 2 tbsp oil; 1 tbsp oil; as desired protein (chicken, beef, or shrimp); as desired carrots; as desired celery; as desired cabbage; as desired bean sprouts

Chow mein is crispy-bottomed noodles topped with stir-fried vegetables and protein. Cook fresh noodles until just tender, pan-fry them until golden on the bottom, then top with your stir-fry mixture. The key is getting that contrast between crispy noodles and tender toppings.

Total time: 20 min
Hands-on: 20 min
Serves: 4
Difficulty: Easy

Ingredients

2-3 minutes fresh egg noodles or chow mein noodles
1 tbsp oil
3 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1/2 tsp sugar
2 tbsp oil
1 tbsp oil
as desired protein (chicken, beef, or shrimp)
as desired carrots
as desired celery
as desired cabbage
as desired bean sprouts

Step by step

Prepare the noodles. Boil fresh egg noodles or chow mein noodles for 2-3 minutes until just tender. Drain and rinse with cold water to stop cooking. Toss with 1 tablespoon oil to prevent sticking.
Make the sauce. Whisk together 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, and 1/2 teaspoon sugar. Set aside.
Crisp the noodles. Heat 2 tablespoons oil in a large skillet or wok over medium-high heat. Spread noodles in an even layer. Don't stir. Let them cook 4-5 minutes until golden and crispy on the bottom.
Prepare the stir-fry. In another pan, heat 1 tablespoon oil over high heat. Add your protein first - chicken, beef, or shrimp - and cook until nearly done. Add harder vegetables like carrots and celery, then softer ones like cabbage and bean sprouts.
Combine and finish. Pour the sauce over the vegetables and protein. Cook 1-2 minutes until everything is coated and heated through. Spoon the mixture over the crispy noodles and serve immediately.

Tips & troubleshooting

Use day-old cooked noodles if you have them - they crisp better than fresh ones
Keep ingredients moving in the stir-fry pan but leave the noodles undisturbed while they crisp
Cut all vegetables to similar sizes so they cook evenly
Have everything prepped before you start cooking - chow mein comes together quickly

Variations

Cantonese Style. Use only light soy sauce and focus on preserving the natural color of vegetables. Add a touch of chicken stock to the sauce.
Crispy Chow Mein. Deep fry the noodles in small batches until golden and completely crispy. Serve the stir-fry mixture on top.
Vegetarian Version. Use mushrooms, tofu, or mock duck as protein. Add extra vegetables like snow peas, bok choy, and water chestnuts for texture.

Questions

Can I use dried noodles instead of fresh?: Yes, but cook them until just al dente, then drain well. Fresh noodles work better because they hold their shape when crisped.
Why aren't my noodles getting crispy?: Make sure the noodles are well-drained and the pan is hot enough. Don't overcrowd the pan and resist the urge to stir them while they crisp.
What vegetables work best for chow mein?: Cabbage, bean sprouts, carrots, celery, and onions are traditional. Add them in order of cooking time - harder vegetables first.
How do I prevent the dish from becoming soggy?: Serve immediately after combining the crispy noodles with the stir-fry. The contrast between textures is what makes chow mein special.