Better Than Takeout Chow Mein
Ok, this is my second to last takeout-inspired recipe, promise! I thought since I shared our favorite homemade fried rice, that it would be a good idea post my quick & easy version of chow mein. You only need a handful of ingredients (all of which can be found at your regular supermarket) and just 20 minutes to make a pan full of delicious noodles!
I’ve mentioned this before, but here in SLC good Chinese food is hard to find! Either the noodles and rice are good and the main dish is so-so or vice versa. So we’ve been trying to recreate all of our takeout favorites at home, that way we’re always satisfied! I’ve gone through most of our go-to dishes with the exception of my husband’s all-time favorite, burbon chicken, but we’re still working on that one. Who knows if we’ll ever perfect it. What he does love though are noodles. And honestly they couldn’t be easier!
You’ll need a large skillet (the biggest you have), some cooked chow mein noodles (see NOTES), carrot, celery, onion, garlic, cabbage (boy choy and water chestnuts if desired), soy sauce, oyster sauce, sesame oil, brown sugar, ground ginger, salt and pepper. Now I know not everyone has oyster sauce and sesame oil on hand, but it’s definitely something you purchase, especially if you plan on making any of my other “better than takeout” recipes… or really any Asian recipe for that matter. While the water is boiling for the noodles, you’ll want saute the carrots, onion and celery in a bit of olive oil until they’re tender. Add the garlic and cook until it’s fragrant, then stir in the cabbage, bok choy and water chestnuts. Toss in the cooked noodles, pour in the sauce and let everything meld together for a few minutes- that’s it!
This better than takeout chow mein couldn’t get easier! Plus you can easily customize what goes into it. If you want to serve it as a main dish, toss in a bit of cooked chicken, pork, beef or shrimp at the end for a more filling dish!
- ¼ c. soy sauce
- 1 tbsp. oyster sauce
- 1 tsp. sesame oil
- 1 tbsp. brown sugar
- ⅛ tsp. ground ginger
- pinch salt and pepper
- 12-14 oz. refrigerated chow mein noodles*
- 2 tbsp. olive oil
- 1 carrot, sliced into rounds
- ½ yellow onion, sliced into strips
- 2 stalks celery, sliced
- 4 garlic cloves, minced
- 2 c. cabbage, shredded
- 1 baby bok choy, shredded (optional)
- ⅓ c. sliced water chestnuts (optional)
- In a small mixing bowl, whisk together the soy sauce, oyster sauce, sesame oil, brown sugar, ginger, salt and pepper, set aside.
- Set a large pot of water of high heat, bring to a boil. Add in the noodles and cook according to the package's instructions, about 2-3 minutes, then drain.
- Meanwhile, while the water is coming to a boil, in a large skillet set over medium-high heat, add the olive oil. When hot, add in the carrots, onion and celery, cooking until tender, about 3-4 minutes. Add in the garlic and cook until fragrant.
- Stir in the cabbage, bok choy and water chestnuts, then the cooked noodles. Pour in the sauce and cook for 2-3 minutes or until the cabbage and boy choy become slightly wilted. Serve immediately.
Recipe source: Life Made Simple