Can I make chow mein ahead of time?

You can prep everything ahead, like sauce mixed, veggies chopped, and protein sliced. I would cook it fresh when you are ready to eat because noodles are at their best right out of the pan.

Why are my noodles sticking to the pan?

Usually the pan is not hot enough, or the noodles are still wet. Preheat longer, drain better, and add a little oil before the noodles go in.

What is the difference between chow mein and lo mein?

Chow mein is often cooked to get some crispness, while lo mein is usually softer and more saucy. The noodles can be different too, depending on what you buy.

Can I use spaghetti if I cannot find egg noodles?

Yes, in a pinch. Cook it a bit under, rinse, drain well, and try to crisp it in the pan. The flavor will still be good because the sauce does the heavy lifting.

How do I make it spicier?

Add chili garlic sauce, crushed red pepper, or a little sriracha to the sauce. You can also top each bowl with chili oil so everyone can choose their own heat level.

Delicious Chow Mein Recipe

Description

A quick and flexible chow mein recipe that delivers savory noodles with crisp edges and a bold sauce, perfect for weeknight dinners.

Ingredients

For the Sauce

3 tablespoons soy sauce (Use regular soy sauce, not dark.)
2 tablespoons oyster sauce (Hoisin sauce can be used as a substitute.)
1 teaspoon sesame oil (Adds a nutty finish.)
1 teaspoon sugar or honey (Balances the saltiness.)
2 cloves garlic, minced (Fresh is preferred.)
1 teaspoon ginger, minced (Fresh is preferred.)
1 teaspoon cornstarch (Optional, helps sauce coat noodles.)

Main Ingredients

8 oz Hong Kong style chow mein noodles (Can substitute with lo mein or yakisoba noodles.)
1 lb chicken (breast or thighs), sliced (Prepared with a velveting technique.)
2 cups vegetables (cabbage, carrots, bean sprouts) (Variations can include bok choy, snow peas, bell peppers.)

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Instructions

Preparation

In a bowl, whisk together soy sauce, oyster sauce, sugar, sesame oil, minced garlic, minced ginger, cornstarch, and a splash of water.
Slice the chicken and velvet it by mixing with cornstarch, salt, soy sauce, and oil. Let it marinate for 15-20 minutes.
Chop vegetables and have noodles drained and ready.

Cooking

Heat oil in a large wok or skillet over high heat. Cook chicken in a single layer until just cooked, then remove.
Add more oil, stir-fry the cabbage and carrots for 1-2 minutes, then add bean sprouts last.
Add the noodles to the pan with a little oil, pressing them down lightly. Let them sit for 60-90 seconds without stirring to allow them to crisp.
Flip the noodles, letting them sit for another 60-90 seconds to get golden spots.
Add the chicken back to the pan, pour in the sauce, and toss quickly until everything is well coated and glossy.

Notes

Store in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet with a splash of oil for crisp edges.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dinner, Main Course
Cuisine: Chinese