Better Than Takeout Chow Mein Recipe

4.78 from 9 votes

Better Than Takeout Chow Mein Recipe

A perfect blend of noodles, vibrant veggies, and a savory sauce makes this Better Than Takeout Chow Mein Recipe a dinner favorite that is ready in 20 minutes.

Prep Time10

Cook Time10

Total Time20

Course: Side Dish

Cuisine: Chinese

Diet: Dairy Free, Vegetarian

Servings: servings

Calories: 295kcal

Author: Andrea

Ingredients

1/4 cup soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 tbsp brown sugar
1/8 tsp ground ginger
pinch salt and pepper
12-14 oz refrigerated chow mein noodles*
2 tablespoons olive oil
1 carrot sliced into rounds
1/2 yellow onion sliced into strips
2 stalks celery sliced
4 cloves garlic minced
2 cup cabbage shredded
1 baby bok choy shredded (optional)
1/3 cup water chestnuts sliced (optional)

Instructions

In a small mixing bowl, whisk together the soy sauce, oyster sauce, sesame oil, brown sugar, ginger, salt, and pepper. Set aside.
Bring a large pot of water to a boil over high heat. Add the noodles and cook according to the package instructions, about 2-3 minutes. Drain.
Heat olive oil in a large skillet over medium-high heat. Add the carrots, onion, and celery, and cook for 3-4 minutes until tender. Add the garlic and cook until fragrant.
Stir in the cabbage, bok choy, and water chestnuts, then add the cooked noodles. Pour in the sauce and cook for 2-3 minutes, until the cabbage and bok choy are slightly wilted. Serve immediately.

Notes

*I used two packages of yakisoba noodles (ramen noodles) and discarded the flavor packets. For more variety, check out your local Asian supermarket—they’ll have a wider selection of noodles.

To STORE leftover Chow Mein, place it in an airtight container in the refrigerator for 3-4 days or FREEZE it in a freezer-safe Ziploc bag for 2-3 months.

To REHEAT, avoid using the microwave as it can create a mushy texture. Instead, reheat in a pan on the stovetop with a little oil over medium heat until warmed through.

Nutrition