Chow Mein Recipe

Noodles

1. 1

   Bring a large pot of salted water to a boil. Add the dried egg noodles and cook until just al dente according to the package instructions. Drain and rinse under cold water to stop the cooking process, then set aside.

2. 2

   In a small bowl, combine the soy sauce and oyster sauce. Stir to blend and set aside as the sauce for the dish.

3. 3

   Heat the vegetable oil in a large wok or deep skillet over high heat. Add minced garlic and ginger and stir-fry for about 15-30 seconds until fragrant, being careful not to burn.

4. 4

   Push the aromatics to the side of the pan. Crack in the eggs and scramble until just set. Scramble-fry quickly and then mix with the aromatics. Remove eggs from the pan and set aside with noodles.

5. 5

   Add onion, carrot, and bell pepper to the pan. Stir-fry for 2-3 minutes until vegetables are crisp-tender.

6. 6

   Add cabbage, snow peas, and bean sprouts. Continue stir-frying for 1-2 minutes until the greens are bright and vegetables remain crisp.

7. 7

   Return the cooked noodles to the pan. Pour the prepared sauce over them and toss vigorously to coat evenly. Drizzle with sesame oil and toss again until noodles are glossy and heated through.

8. 8

   Fold the scrambled eggs back into the noodle mixture. Add green onions and season with salt and pepper to taste. Remove from heat and serve immediately, hot.