There’s a reason chow mein is so incredibly popular, it’s a quick, satisfying dinner with a comfort factor that rivals mac and cheese. Everybody needs to know how to make themselves a great pan of stir fried noodles ~ it’s a quality of life thing.
take out style chow mein (stir-fried noodles)
If you’ve got the craving for take-out style chow mein, you’ve come to the right place because this simple vegetable chow mein is spot on. The texture, the flavors, the aroma…it’s just what you’re looking for. As I write this I’m having a bowl of leftovers for breakfast and thinking I wouldn’t change a thing.
is this an authentic Chinese recipe?
In a word, no. Western chow mein is a distant cousin of a Mandarin dish of the same name and at this point it’s really more of a Western dish. Different versions of chow mein are served all over the US (and the world) in Chinese-style restaurants. This one is patterned after the one from Panda Express, which is my fave, and a good base recipe if you want to take it in different directions (see variation suggestions below.)
ingredients you’ll need for a vegetable chow mein
It’s important to prep all your ingredients because stir fry dishes like chow mein go fast once you start. Do all your chopping and measuring before you turn on the stove. The good news is, as Asian dishes go, this one is pretty simple.
- dry Asian wheat noodles ~ see what you store has, there are several different types that will work fine for chow mein. You can use lo mein noodles, chow mein noodles, or, in this case, I used Japanese ramen noodles because that’s what I had. Any long straight Asian wheat noodle will work.
- canola oil or peanut oil ~ these oils have high smoke points and makes them good for stir frying at high temperatures.
- toasted sesame oil ~ what’s the difference between sesame oil and toasted sesame oil? Regular sesame oil is light in color and made from raw sesame seeds. It has a very high smoke point and can be used for deep frying. Toasted sesame oil is one of my favorite ingredients: it’s made from toasted sesame seeds, is deep golden in color, and has an amazing aroma and flavor. It has a lower smoke point but can be used for stir frying. It’s also used as a table side condiment. Combine it with rice wine vinegar for an easy Asian salad dressing.
- fresh ginger and garlic ~ these two form the flavor base for so many Asian dishes. You probably keep garlic around, but fresh ginger is equally useful to keep in stock. You can freeze it in a zip lock freezer bag for convenience. I sometimes buy prepared ginger in small jars to keep in the fridge. It’s a good backup, but the flavor isn’t as pungent as fresh.
- onion and celery ~ one of the things I love about this dish is that it features these two humble veggies. It’s such a comforting meal, no exotics needed.
- cabbage ~ the cabbage almost melts into the chow mein, you hardly know it’s there because I slice it very finely. It cooks quickly this way, too. You can slice it thicker if you prefer a crunchier texture.
- scallions ~ these have such delicate flavor that I save them for the very end and scatter them across the finished chow mein as I give it a final toss.
The sauce is minimal because chow mein is not meant to be ‘saucy’. The sauce is important, though, because it adds tons of flavor. Note: I use fish sauce in place of the more common oyster sauce, and mirin (a Japanese cooking wine) in place of the Chinese Shaoxing wine because that’s what my store had. It worked out perfectly so I wouldn’t change it.
- soy sauce ~ I like to use Tamari, a naturally gluten free soy sauce. It’s a little richer and a little less salty than regular soy sauce.
- fish sauce ~ don’t shy away from this classic sauce made from fermented fish and salt. It gives so many Asian dishes that authentic background flavor that you can’t quite place. Trust me on this one. Vegans and vegetarians can just use more soy sauce. Note: Oyster sauce is more traditional in chow mein, so use that if you prefer.
- chili oil ~ this is an essential Chinese condiment and comes in different forms. One is a clear red chili-infused oil, and the other has lots of actual chilis in it. That’s what you want for this dish. I hope I can convince you to keep a jar in your fridge always, and a back up in the pantry. Seriously this stuff is liquid gold. Fiery gold! In this case I just use a little, so all you’re going to get is a background hint of heat…perfect. This is the one you’re likely to find in a regular supermarket.
- mirin ~ mirin is a sweet Japanese wine seasoning. You’ll find small bottles in the Asian section of your supermarket and it keeps well in the fridge. Mirin is more widely available in the US than Chinese cooking wine, which is why I use it in this dish.
- brown sugar ~ no matter what you think about the alarming explosion of processed sugar in the Western diet, a touch of sugar in certain dishes makes all the difference.
do you need a wok to make chow mein?
I do think woks are fairly essential for successful stir frying, so I do recommend them. Theoretically you can do this in a giant skillet or frying pan, but a wok makes the whole process so much easier because of its wide shape and deep sides. I recommend a stainless steel wok, which will last you a lifetime. This one from Cuisinart is a good buy.
5 simple steps to stir frying chow mein
Cook the noodles while you stir fry the veggies and this meal can come together in no time. Better yet, cook the noodles, prep the veggies, and whisk together the sauce ahead of time.
- Cook and drain the noodles.
- Stir fry the veggies and set aside.
- Stir fry the noodles.
- Add the sauce and veggies and stir fry until everything is hot thoughout.
If you want to make chicken chow mein, either stir fry chopped chicken the same way you do the veggies, and set aside with them. Shrimp or beef can also be done this way.
I often scramble eggs to fold in at the end, or you could use tofu.
Use my homemade Chinese scallion oil instead of sesame oil.
Other veggies to use include bok choy, snow peas, carrots, bell peppers, broccoli, mushrooms.
If you love bean sprouts this is a perfect dish to enjoy them without the worry of food borne illness. Cooking renders them safe to eat.
more easy Asian inspired dinners
- Easy Korean Beef Rice Bowls (30 minutes!)
- Dan Dan Noodles ~ Easy Weeknight Recipe
- Quick Chili Oil Noodles
- Beef and Broccoli Noodle Bowls
- Weeknight Egg Roll Bowls
- Thai Chicken Salad
- Thai Chicken Satay Bowls with Peanut Sauce
- Japanese Chicken Katsu Curry Bowl
- 9 ounces dry Asian noodles
- 3 Tbsp canola oil, divided
- 3 Tbsp toasted sesame oil, divided
- 2 Tbsp fresh ginger, or jarred ginger paste
- 4 cloves garlic, minced
- 3 cups finely shredded cabbage
- 1 medium onion, finely sliced
- 2 1/2 cups celery, thinly sliced
- 6 green onions, sliced, for garnish
- 3 Tbsp Tamari soy sauce
- 3 Tbsp fish sauce. (For vegetarian use more soy sauce.)
- 1 Tbsp brown sugar
- 1 tsp mirin
- 1 tsp chili oil (the kind with the chilies included)
- Boil the noodles according to package instructions, then drain and rinse them and set aside.
- Make sure all your ingredients are prepped. Whisk the sauce ingredients together and set aside.
- Add 1 tablespoon of canola oil and 1 tablespoon of toasted sesame oil to the wok and heat over medium high until hot. Saute the ginger and garlic for a minute or two, stirring constantly.
- Add the vegetables and stir fry for a few minutes over high heat until the veggies are tender but still retain some crunch. Remove to a plate.
- Add the last 2 tablespoons of canola oil and 2 tablespoons of toasted sesame seed oil to the pan and stir fry the noodles over high heat, keeping them moving at all times so they don't stick. Don't worry if some of them stick to the pan, that's fine. Stir fry for a couple of minutes. Note: don't add dripping wet noodles to the pan, they should be well drained. I blot mine with paper towels.
- Add the sauce and toss with the noodles, then add the veggies back into the pan. Toss well and continue to cook just until everything is nice and hot.
- As you are stir frying make sure to scrape up any browned bits from the bottom of the wok, there's flavor there!
- Sprinkle with the green onions and serve asap.
Questions and Reviews
The only thing we needed to buy for this recipe was the noodles; otherwise it gave us great opportunity to use up odds and ends of stray vegetables such as mushrooms, snow peas, and half a red peppers along with the cabbage and celery. I also added a bit of leftover broiled chicken breast. My husband wanted to add some scrambled eggs. We ended up with a wonderful dinner by just spending a little time chopping up some veggies! Thank you for another great recipe.
Hi Sue! Firstly, thanks for the great recipes I’ve received via email. Secondly, a question.
What kind of cabbage do you suggest using in this recipe? Napa, Savoy, or just finely shredded, good old green cabbage? Thanks so much, from a MINUS 30° Alberta, Canada ?? morning.
The ?? marks after “Canada” above were actually the Canadian flag emoji. I KNOW that I live here lol
I used regular green cabbage, which I think is what is usually used. I love Napa and Savoy, so you could definitely substitute them if that’s what you have or like. And WOW ~ stay warm 🙂
Made this last night and everyone LOVED it! It was easy and super flavorful and I can see making it again and again switching up the veggies. Thanks for a new recipe to add to the rotation.
DELICIOUS! Easy to follow recipe with yummy results! Thanks, Sue!
Thanks Christine, I was super happy with this recipe 🙂 I plan to make it all the time.
I think I will use the chili crisp we got for your quick chili oil noodles,so good.
Stay tuned, I just finished my own chili oil (crisp) and it’s SOOOOOOO good. It’ll be out soon 😉