Chinese Chow Mein
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 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.
Adjust Servings
Instructions
- 1
Boil noodles, drain, and coat lightly with oil.
- 2
Slice pork thin and cut vegetables into long strips.
- 3
Preheat a pan well and stir-fry pork first.
- 4
Add cabbage, carrot, and sprouts; stir-fry quickly for 1-2 minutes.
- 5
Add noodles, oyster sauce, and soy sauce; toss evenly.
- 6
Finish with sesame oil for aroma.
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Nutrition (per serving)
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