Chinese Chow Mein

Quick answer

Total time: 27 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Chinese chow mein stir-fries boiled noodles with vegetables and protein over fierce wok heat.

The noodles are parboiled, lightly oiled, then tossed in a screaming-hot wok until the exterior crisps while the interior stays chewy. A sauce of soy, oyster sauce, and sesame oil lacquers each strand with salty depth and umami, while bean sprouts, cabbage, and carrot contribute crunch. The hallmark smoky flavor known as wok hei comes only from sustained high heat, so home cooks achieve the closest result by working in small batches and letting the pan fully recover between additions. Chicken, shrimp, or beef can replace one another as the main protein, making chow mein endlessly adaptable. A squeeze of lime at the table brightens the overall flavor.

Ingredients

servings

IngredientAmountUnit

egg noodles280 gg

pork strips120 gg

cabbage100 gg

carrot50 gg

bean sprouts80 gg

oyster sauce1½ tbsptbsp

soy sauce1 tbsptbsp

sesame oil1 tsptsp

Shop All Ingredients

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

Boil 280g egg noodles for 2 to 3 minutes, stopping while the center still has a little firmness.

Drain thoroughly, then toss lightly with the sesame oil so the strands cool separately instead of clumping.
2

Heat

Slice the 120g pork thinly so it browns before the vegetables overcook.

Cut the cabbage and carrot into 4 to 5cm strips, and shake excess water from the bean sprouts to prevent the stir-fry from turning soggy.
3

Control

Heat a pan or wok thoroughly over high heat.

Spread in the pork and stir-fry for 1 to 2 minutes until browned on the surface.
4

Heat

Add the cabbage and carrot first and stir-fry for about 1 minute, then add the bean sprouts last.

Keep the heat high and stop before the vegetables release liquid, while they are still crisp.
5

Season

Add the cooled noodles and spread them across the hot surface for about 30 seconds so some strands crisp.

Add 1.5 tbsp oyster sauce and 1 tbsp soy sauce, then toss until every strand is evenly coated.
6

Finish

Stir-fry everything rapidly for 1 more minute until the oyster sauce and soy sauce coat the noodles and ingredients with a sheen.

Stop before liquid pools in the pan and serve immediately.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Stir-frying oil-coated noodles over high heat creates crispy edges for this Chinese chow mein.
Finish cue: Stir-fry everything rapidly for 1 more minute until the oyster sauce and soy sauce coat the noodles and ingredients with a sheen.
Avoid this: Do not overcook vegetables to keep crunch.
Substitution: Chicken, shrimp, or beef can replace one another as the main protein, making chow mein endlessly adaptable.