Chow Mein at home
- Yield 2
- Prep 15 minutes
- Cook 10 minutes
- Total 25 minutes
Chow Mein at home is a pasta recipe on Avoteb. The yield on the card is 2. Plan on 25 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 2 servings
- 6 ounces dried chow mein noodles*
- 2 tablespoons peanut oil (or olive oil)
- 4 cups sliced veggies (I used one bell pepper, one carrot, and 8 ounces shiitake mushrooms)
- 4 scallions, thinly sliced (white and green parts separated)
- 3 cups shredded green cabbage (I used Napa cabbage)
- 3 large cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 3 tablespoons oyster sauce
- 3 tablespoons shaoxing wine*
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons toasted sesame oil
- pinch of ground white pepper (or black pepper)
- optional: chili garlic sauce or Sriracha, to taste
Method
Make the stir-fry sauce. Beat all of the ingredients together in a small bowl (or shake them together in a covered mason jar) until combined. Keep nearby until ready to use.
Par-boil the noodles. Leave the noodles in a large stock-pot of salted water until they are just a minute or so shy of al dente. (You want them to be nearly cooked, yet still have a bit of a chewy bite. They will finish cooking later in the sauté pan.) move the noodles to a strainer, briefly rinse with lukewarm water and pour off, then keep nearby until ready to add them to sauté pan below.
Sauté the veggies. Warm the oil in a large non-stick skillet or wok over a hot burner. Tip in the veggies and white parts of the scallions and sauté for 2 to 3 minutes, stirring occasionally, until crisp-tender. Tip in the cabbage, ginger, and garlic and sauté for 2 more minutes, stirring occasionally, until the cabbage is softened and the garlic is fragrant.
Mix everything together. Tip in the cooked noodles to the sauté pan along with the sauce. Leave for 1 to 2 more minutes, tossing the mixture occasionally, until the noodles are al dente.
Salt Taste the chow mein and add extra soy sauce and/or white pepper, if needed. (the cook like the cook noodles quite salty and peppery so the cook usually add more of both.)
Plate Plate while it is hot, sprinkled with the green parts of the scallions, and enjoy!
