Chow Mein Noodles Recipe

Cook noodles

Bring a large pot of salted water to a boil. Add 12 oz egg noodles and cook according to package instructions until just al dente (usually 3–5 minutes for fresh, 6–8 for dried). Drain and rinse briefly under cold water to stop cooking. Toss with 1 tbs vegetable oil to prevent sticking and set aside.

Make sauce

In a bowl, whisk together 3 tbs soy sauce, 1 tbs oyster sauce, 1 tsp sesame oil, 60 ml chicken or vegetable stock, 1 tsp sugar, 1 tsp cornstarch and 1/4 tsp white pepper until smooth. Set aside.

Prep vegetables: thinly slice onion, julienne carrot, slice celery, shred cabbage, trim and halve peas, mince garlic and ginger, and slice scallion greens. Having everything ready is important because the stir-fry goes quickly.

Heat 2 tbs neutral oil in a large wok or wide skillet over medium-high heat until shimmering. Add minced garlic and ginger and stir-fry 15–20 seconds until fragrant but not browned.

Add the sliced onion, carrots and celery. Stir-fry 1–2 minutes until vegetables begin to soften but still have bite.

Add the shredded cabbage and peas and continue stir-frying 1–2 minutes until cabbage has wilted but remains slightly crisp. Push vegetables to the side of the wok or transfer briefly to a bowl to make space for noodles and protein.

If using protein: toss 8 oz thinly sliced chicken with 1 tsp light soy sauce, 1/2 tsp cornstarch and 1 tsp shaoxing wine (if using). Heat 1 tbs vegetable oil in the wok over high heat. Add the chicken in a single layer and sear, stirring, until cooked through and lightly browned, 2–3 minutes depending on thickness. Remove and set aside with vegetables.

If not using protein, proceed with vegetables and noodles together.

Increase heat to high. Add 1 tbs vegetable oil to the wok and heat until smoking. Add the drained noodles and toss for 30–45 seconds to warm through and pick up some oil.

Return the cooked chicken (if using) and the stir-fried vegetables to the wok with the noodles. Toss to combine evenly.

Give the sauce a quick stir (the cornstarch may settle) and pour it over the noodles and vegetables. Toss continuously for 1–2 minutes until the sauce thickens, coats the noodles, and any excess liquid is cooked off. If the pan becomes dry, add 1–2 tbs stock or water to loosen.

Drizzle 1/2 tsp toasted sesame oil over the noodles, add 1/4 tsp pepper, and toss. Taste and adjust seasoning with additional soy sauce or a pinch of sugar if needed.

Garnish with sliced scallion greens, optional sesame seeds and chopped cilantro. Serve immediately.