Our family get togethers rotate between Portuguese and Chinese cuisine. My mom woks a wicked chow mein. While she and I vary in recipe style, we agree, there’s nothing like home cooked.
So what makes a good chow mein?
For me, it comes down to three:
- the noodles
- the flavor and balance of
- a lower amount of oil
The Noodles
Fresh or dried, Asian noodles can be found in many local stores, Asian Markets, and on Amazon too. I’ve had my fair share and am currently on a canton noodle kick. If you can’t find them, Italian egg noddles also work well.
The Sauce
A sauce that’s balanced in salt, sugar, spice, and oil is key. But the truth is, what’s ideal for one may not be for another. Isn’t that the fun of cooking though, learning from and finding inspiration in those around us?
After many trials and a dash here and a smidge there – I give you the sauce that sends a thrill from Dave and my feet to face.
The Vegetables
Please find our all-star veggie line up. As a reminder, chow mein prides itself on being flexible. Did someone you love dislike bamboo shoots so you do too (yes, it’s a real thing), by all means, bok choy instead. Did you have a bad experience with onion’s mild tempered cousin, the shallot, asparagus it is.
Because of past experience with, “what the heck are we going to do with all these extra noodles,” my only suggestion is to follow the recipe’s noodle to vegetable ratio.
The Garlic
I know. It’s a lot. And coarsely chopped. We even tamed it down for the recipe. We have a problem, it’s called garlic. Or… is it the solution? I believe the latter.
Let’s Make Chow Mein!
- In a small bowl, combine light soy, thick soy, oyster sauce, shaoxing wine, sesame oil, sugar, and red pepper flakes. Set aside.
- Prepare noodles according to package directions and shake, shake, shake to drain thoroughly. Add ½-teaspoon sesame oil and 1 teaspoon light soy sauce to prevent the noodles from sticking and for flavor. Toss and set aside.
- Slice and prepare garlic, ginger, shallots, bell pepper, carrots, broccoli, bamboo shoots, and green onions. Keep mung beans and white pepper close.
- Set your wok over medium-high and add 1 Tablespoon peanut oil. Once glistening, add garlic (and fresh ginger if using). Stir-fry for 30 seconds. Add broccoli, carrots, bell pepper, bamboo shoots, and shallots. Stir-fry until 3 minutes before desired vegetable tenderness. Add mung bean sprouts, green onions, white pepper and (powder ginger, if using). Stir-fry for another minute. Add sauce and coat vegetables. Slowly add drained noodles, using tongs to coat and combine with vegetables. Season and sauce to taste. Garnish with sesame seeds.
- Enjoy! Then double-y enjoy the leftovers. I kid you not, that much better!
Vegetable Chow Mein
Ingredients:
- 125 grams canton noodles - or any fresh or dried Hong Kong Style noodle
- 1 teaspoon light soy sauce
- ½ sesame oil
Sauce
- 1 Tablespoon light soy sauce
- 1 Tablespoon thick soy sauce - substitute dark soy
- 1 Tablespoon oyster sauce
- 1-2 teaspoons shaoxing wine
- 2 teaspoons seasame oil - divided
- 1/2 teaspoon cane sugar
- 1/4 teaspoon crushed red pepper flakes
Wok
- 2 Tablespoon peanut oil
- 5-7 cloves garlic - coarsely chopped
- 1/2 teaspoon ginger (optional) - fresh grated or powder
- 3 cups broccoli - chopped
- 2 carrots - julienned
- 2 shallots - sliced
- 1 large red bell pepper - sliced
- 1 can bamboo shoots - halved
- ¼-½ teaspoon white pepper
- 2 green onions - cut on a bias
- 1-2 cups mung bean sprouts
- drizzle sesame oil
- garnish sesame seeds - partial to black
Instructions
- In a small bowl combine light soy, thick soy, oyster sauce, shaoxing wine, sugar, and crushed red pepper flakes. Set aside.
- Prepare noodles according to package directions and drain thoroughly. Add 1/2-teaspoon sesame oil and 1 teaspoon light soy sauce to the noodles, toss, and set aside.
- Heat a wok over medium-high. Add 2 Tablespoon peanut oil. Once glistening, add garlic and fresh ginger (if using). Stir-fry for 30 seconds. Add broccoli, carrots, bell pepper, bamboo shoots, and shallots. Stir-fry until 3 minutes before desired vegetable tenderness. Add mung bean sprouts, green onions, white pepper and (if using powder ginger). Stir-fry for another minute. Add sauce and coat vegetables. Slowly add drained noodles; use tongs to coat and combine with vegetables. Drizzle with sesame oil, then season to taste. Garnish with sesame seeds.
- Enjoy, then really enjoy the leftovers!
Notes
- Thick soy can be found in Asian Markets and I promise, it's so worth the effort and drive! P.S. the low Amazon linked reviews are for leaking and cracked jars only.
- Say hello to vegetarian oyster sauce 😆
- Noodles can be made ahead of time and put in the refrigerator for up to two days. If you're going to store them, I recommend adding 1/4 teaspoon oil to the boiling water when initially cooking.
- My mom portions noodles into freezer bags and defrosts the amount needed on the counter in no time flat.
- Want to make chow mein ahead—prep vegetables and sauce in advance.
Nutrition
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