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A delicious bowl of homemade stir-fried noodles served in a ceramic dish serves as the perfect Better than takeout chow mein 🍜 for a quick and flavorful dinner.

Better Than Takeout Chow Mein

Skip the delivery and master the art of 'wok hei' with this lightning-fast 15-minute chow mein. Featuring perfectly seared protein, crisp-tender vegetables, and an authentic savory sauce, this recipe delivers restaurant-quality comfort food right from your home kitchen.
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Prep Time 10 minutes
Cook Time 5 minutes
Servings: 2
Course: Main Course
Cuisine: Chinese
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz fresh or dried chow mein noodles
  • 1 tbsp toasted sesame oil
  • 1/2 lb chicken breast, pork, or firm tofu, thinly sliced
  • 2 cups shredded cabbage
  • 1 cup matchstick carrots
  • 3 stalks green onions, whites and greens separated
  • 2 cloves garlic, finely minced
  • 3 tbsp soy sauce mix of light and dark
  • 1 tbsp oyster sauce
  • 1 tsp granulated sugar
  • 1/2 tsp ground white pepper
  • 2 tbsp high-smoke point oil canola, peanut, or vegetable oil

Equipment

  • Large wok or deep non-stick skillet
  • Tongs for tossing
  • Large pot for boiling noodles
  • Colander or strainer
  • Chef's knife
  • Cutting board
  • Small whisk or fork
  • Small mixing bowl

Method
 

  1. Bring a pot of water to a boil and cook noodles according to package directions, removing them 30 seconds early for an al dente texture.
  2. Drain noodles thoroughly, rinse with cold water to remove excess starch, and toss with 1 tbsp of sesame oil to prevent sticking.
  3. In a small bowl, whisk together the soy sauce, oyster sauce, sugar, and white pepper until the sugar is dissolved.
  4. Heat a wok or large skillet over high heat and add 2 tbsp of high-smoke point oil.
  5. Add your sliced protein to the hot pan and sear until browned and cooked through. Remove protein from the pan and set aside.
  6. Add the cabbage, carrots, and the white parts of the green onions to the hot pan. Stir-fry for approximately 2 minutes until vibrant and slightly wilted.
  7. Add the minced garlic to the vegetables and sauté for 30 seconds until fragrant.
  8. Return the cooked protein to the pan and add the prepared noodles.
  9. Pour the sauce mixture over the ingredients and use tongs to toss rapidly for 60 seconds, ensuring every strand is coated and the sauce is caramelized by the high heat.
  10. Remove from heat, garnish with the green parts of the green onions, and serve immediately.

Notes

To achieve authentic 'wok hei,' ensure your pan is extremely hot before adding ingredients. Do not overcrowd the pan; if cooking for more than 3 people, stir-fry in batches to maintain high heat. For a spicy kick, add 1 tbsp of chili oil or sliced fresh bird's eye chilies. Leftovers can be stored in an airtight container for up to 2 days, though it is best enjoyed fresh.