Vegetable Chow Mein

Name: Vegetable Chow Mein
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 12 oz (340 g) fresh chow mein noodles (or 8 oz/225 g dried), loosened by hand if clumped; 4 cups (300 g) green cabbage, thinly sliced (about ¼-inch/6 mm strips); 3 stalks (150 g) celery stalks, thinly sliced on a diagonal; 2 medium (150 g) medium carrots, peeled and cut into thin matchsticks; 1 medium (150 g) yellow onion, halved and thinly sliced; 3 cloves (10 g) garlic cloves, minced; 1 tablespoon (6 g) fresh ginger, peeled and finely grated; 4 scallions (40 g) scallions, cut into 1-inch (2.5 cm) pieces, whites and greens separated; 3 tablespoons (45 ml) neutral oil such as canola or peanut; 3 tablespoons (45 ml) low-sodium soy sauce; 1 teaspoon (5 ml) dark soy sauce; 2 tablespoons (30 ml) vegetarian stir-fry sauce or oyster sauce; 1 teaspoon (4 g) granulated sugar; 2 teaspoons (10 ml) toasted sesame oil; 3 tablespoons (45 ml) water; ¼ teaspoon (½ g) white pepper, ground; 1 cup (90 g) bean sprouts, rinsed and drained (optional)

From the MyKitchenBank Kitchen

Takeout-style chow mein with springy noodles, crisp-tender cabbage, celery, carrots and onion, tossed in a savory soy-oyster-style sauce. Ready in about 35 minutes in one large skillet or wok.

Prep: 20 min
Cook: 15 min
Total: 35 min
Makes: About 8 cups (4 generous servings)

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Ingredients

4 servings

12 oz (340 g) fresh chow mein noodles (or 8 oz/225 g dried), loosened by hand if clumped
4 cups (300 g) green cabbage, thinly sliced (about ¼-inch/6 mm strips)
3 stalks (150 g) celery stalks, thinly sliced on a diagonal
2 medium (150 g) medium carrots, peeled and cut into thin matchsticks
1 medium (150 g) yellow onion, halved and thinly sliced
3 cloves (10 g) garlic cloves, minced
1 tablespoon (6 g) fresh ginger, peeled and finely grated
4 scallions (40 g) scallions, cut into 1-inch (2.5 cm) pieces, whites and greens separated
3 tablespoons (45 ml) neutral oil such as canola or peanut
For the sauce
3 tablespoons (45 ml) low-sodium soy sauce
1 teaspoon (5 ml) dark soy sauce
2 tablespoons (30 ml) vegetarian stir-fry sauce or oyster sauce
1 teaspoon (4 g) granulated sugar
2 teaspoons (10 ml) toasted sesame oil
3 tablespoons (45 ml) water
¼ teaspoon (0.5 g) white pepper, ground
1 cup (90 g) bean sprouts, rinsed and drained (optional)

Equipment (6)

14-inch (35 cm) wok or large deep skillet
Large pot for boiling noodles
Colander
Small bowl for sauce
Tongs or long chopsticks
Sharp knife and cutting board

Steps

Before you start

Chop and measure everything before heating the pan; stir-frying moves fast.
Check your noodle package: fresh chow mein noodles need only a short boil, while dried ones need the full package time.
Use a 14-inch (35 cm) wok or your largest skillet so the noodles can toss freely instead of steaming.
Make sure the noodles are well drained and fairly dry for the best browning.

1
Mix the sauce
- In a small bowl, stir together the low-sodium soy sauce, dark soy sauce, oyster or stir-fry sauce, sugar, sesame oil, water and white pepper until the sugar dissolves.
- Set it next to the stove.
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Ready when: Sugar is dissolved and the sauce looks uniformly dark.
2
Prep the vegetables
- Slice the cabbage, celery, onion and carrots as described.
- Mince the garlic and grate the ginger together on a small plate.
- Keep the scallion whites with the garlic and the greens separate.
- Uniform thin cuts cook at the same speed.
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Ready when: All vegetables are cut into thin, similar-sized pieces.
Tip: Cut carrots thinnest of all since they cook slowest.
3
Boil the noodles
- Bring a large pot of water to a boil.
- Cook the noodles, stirring to separate, for 2 to 3 minutes for fresh noodles (follow the package for dried, usually 4 to 5 minutes) until just tender but still with a firm bite.
- Drain well in a colander, rinse briefly with cold water, and shake off as much water as possible.
- Toss with 1 teaspoon of the oil to prevent sticking.
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Ready when: Noodles are flexible and separate but still slightly firm in the center.
Tip: Undercook slightly; they finish cooking in the wok and will turn mushy if fully cooked now.
4
Brown the noodles
- Heat a wok or large skillet over high heat for 1 minute.
- Add 1 tablespoon oil and swirl.
- Add the noodles in an even layer and let them sit undisturbed for 1 minute, then toss and repeat once more, 2 to 3 minutes total.
- Transfer to a plate.
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Ready when: Edges of the noodles are golden with a few crisp, browned spots.
Tip: Do not overcrowd; if your pan is small, brown the noodles in two batches.
5
Stir-fry the hard vegetables
- Return the pan to high heat and add the remaining oil (about 1 tablespoon plus 2 teaspoons).
- Add the onion, carrots and celery and stir-fry constantly for 2 minutes.
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Ready when: Onion is slightly translucent at the edges and carrots are bright orange and just starting to soften.
6
Add aromatics and cabbage
- Push the vegetables aside, add the garlic, ginger and scallion whites to the cleared spot, and stir for 15 seconds until fragrant.
- Add the cabbage (and bean sprouts, if using) and stir-fry for 2 minutes.
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Ready when: Cabbage is wilted at the edges but still crisp-tender with some bite.
Tip: If garlic starts to brown, add the cabbage right away to cool the pan.
7
Toss with noodles and sauce
- Return the noodles to the pan on top of the vegetables.
- Stir the sauce again and pour it around the edges of the pan.
- Using tongs, toss and lift everything for 2 minutes so the noodles absorb the sauce evenly.
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Ready when: Noodles are evenly glossy and brown, with no pooled liquid at the bottom of the pan.
Tip: Lift from the bottom with tongs rather than stirring to avoid breaking the noodles.
8
Finish and serve
- Turn off the heat, add the scallion greens, and toss for 10 seconds.
- Taste and add a splash of soy sauce if needed.
- Serve immediately while hot.
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Ready when: Scallions are bright green and slightly wilted; the noodles are steaming hot.

Good to know

Tips

Dry noodles well after draining; excess water prevents browning and dilutes the sauce.
Keep the heat high and avoid crowding the pan so the vegetables stir-fry rather than steam.
Add protein like pressed tofu, shrimp or sliced chicken by cooking it first, setting it aside, and returning it with the noodles.
Add a spoonful of chili crisp at the table for heat.

Make ahead

Slice all vegetables and mix the sauce up to 1 day ahead; store the vegetables in airtight containers and the sauce covered in the fridge. Boil and oil the noodles up to 4 hours ahead and refrigerate.

Storage & reheating

Room temperature: up to 2 hours. Fridge: airtight container up to 4 days. Freezer: not recommended, as the vegetables turn soft. Reheat in a hot skillet with 1 tablespoon of water for 2 to 3 minutes, stirring, until steaming hot.

Substitutions

fresh chow mein noodles (or 8 oz/225 g dried) → dried egg noodles, thin spaghetti, or lo mein noodles. Cook to just shy of the package time; spaghetti works in a pinch but is less springy.
vegetarian stir-fry sauce or oyster sauce → hoisin sauce or mushroom stir-fry sauce. Hoisin is sweeter, so reduce the sugar to ½ teaspoon.
dark soy sauce → an extra 1 teaspoon regular soy sauce plus ¼ teaspoon molasses. Keeps the deep brown color.
low-sodium soy sauce → tamari. Makes the dish gluten-free if you also use gluten-free noodles and sauce.