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Chinese
Vegetable Chow Mein
22 min total12 prep10 cook2 servings420 cal
VeganVegetarianFlexitarianContains glutenContains soy
Springy egg noodles get tossed in a hot wok with crisp cabbage, carrot, and bean sprouts for a smoky, garlicky stir-fry that comes together faster than delivery. A splash of dark soy and sesame oil at the end gives it that classic takeout shine.
Ingredients
pantry
- 200 gegg noodles
- 3 tbspsoy sauce
- 1 tbspdark soy sauce
- 1 tbspsesame oil
- 2 tbspvegetable oil
produce
- 150 gcabbage
- 1carrot
- 100 gbean sprouts
- 2 clovesgarlic
- 2 stalksgreen onion
Steps
- Bring a pot of salted water to a boil and cook the egg noodles for 1 minute less than the package directs. Drain, rinse under cold water to stop them cooking, and toss with 1 teaspoon of the sesame oil so they don't stick.
- While the noodles cook, thinly shred the cabbage, julienne the carrot into matchsticks, mince the garlic, and slice the green onions into 2-inch pieces.
- Stir together the soy sauce, dark soy sauce, and remaining sesame oil in a small bowl; set the sauce aside.
- Heat the vegetable oil in a wok or large skillet over high heat until it shimmers and just starts to smoke.
- Add the garlic and carrot, and stir-fry for 30 seconds until fragrant. Add the cabbage and stir-fry for 1–2 minutes until just crisp-tender, keeping everything moving constantly.
- Push the vegetables to one side, add the noodles to the empty side of the wok, and pour the sauce over the top.
- Toss everything together with tongs over high heat for 1–2 minutes until the noodles are evenly coated and lightly charred in spots.
- Add the bean sprouts and green onion, and toss for another 30 seconds until just wilted but still crunchy.
- Taste and adjust with a splash more soy sauce if needed, then divide between bowls and serve immediately while hot.
Tips
- Cook the noodles just shy of fully tender since they'll finish cooking in the wok — mushy noodles are the most common chow mein mistake.
- Have every ingredient prepped before you turn on the heat; this dish moves fast once the wok is hot.
- Use the highest heat your stove allows and keep the noodles moving constantly for that signature smoky wok flavor.
- A splash of the noodle water can loosen the sauce if the pan looks dry before everything is coated.
