Vegetable Chow Mein with Crispy Noodles

Name: Vegetable Chow Mein with Crispy Noodles
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 12 oz (340 g) fresh chow mein noodles, loosened by hand; 5 tbsp (75 ml) neutral oil (such as canola or peanut), divided: 3 tbsp (45 ml) for crisping noodles, 2 tbsp (30 ml) for the vegetables; 4 cups (300 g) green cabbage, thinly shredded (about ¼-inch / 6 mm strips); 2 medium (150 g) medium carrots, peeled and cut into thin matchsticks about 2 inches (5 cm) long; 1 medium (150 g) red bell pepper, seeded and cut into thin strips; 2 cups (180 g) fresh bean sprouts, rinsed and well drained; 4 whole (60 g) scallions, white parts thinly sliced, green parts cut into 1-inch (2.5 cm) pieces, kept separate; 3 cloves (10 g) garlic, minced; 1 tbsp (6 g) fresh ginger, peeled and finely grated; 3 tbsp (45 ml) soy sauce; 2 tbsp (30 ml) vegetarian oyster sauce (mushroom-based); 1 tbsp (15 ml) toasted sesame oil; 1 tsp (4 g) granulated sugar; ¼ tsp (½ g) ground white pepper; 1 tsp (3 g) cornstarch; 3 tbsp (45 ml) water, cold

From the MyKitchenBank Kitchen

Tender-crisp cabbage, carrots, peppers and bean sprouts tossed in a savory, glossy soy-sesame sauce with golden, crunchy-edged noodles. Pan-frying the noodles first gives you crisp texture in every bite, and the whole dish is on the table in under an hour.

Prep: 20 min
Cook: 22 min
Wait: 10 min
Total: 52 min
Makes: 4 main-course servings (about 6 cups total)

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Ingredients

4 servings

For the noodles
12 oz (340 g) fresh chow mein noodles, loosened by hand
5 tbsp (75 ml) neutral oil (such as canola or peanut), divided: 3 tbsp (45 ml) for crisping noodles, 2 tbsp (30 ml) for the vegetables
For the vegetables
4 cups (300 g) green cabbage, thinly shredded (about ¼-inch / 6 mm strips)
2 medium (150 g) medium carrots, peeled and cut into thin matchsticks about 2 inches (5 cm) long
1 medium (150 g) red bell pepper, seeded and cut into thin strips
2 cups (180 g) fresh bean sprouts, rinsed and well drained
4 whole (60 g) scallions, white parts thinly sliced, green parts cut into 1-inch (2.5 cm) pieces, kept separate
3 cloves (10 g) garlic, minced
1 tbsp (6 g) fresh ginger, peeled and finely grated
For the sauce
3 tbsp (45 ml) soy sauce
2 tbsp (30 ml) vegetarian oyster sauce (mushroom-based)
1 tbsp (15 ml) toasted sesame oil
1 tsp (4 g) granulated sugar
¼ tsp (0.5 g) ground white pepper
1 tsp (3 g) cornstarch
3 tbsp (45 ml) water, cold

Equipment (7)

12-inch (30 cm) nonstick or well-seasoned cast-iron skillet
14-inch (35 cm) wok or extra-large deep skillet
Large pot for boiling noodles
Colander
Small bowl for sauce
Wide spatula and tongs
Large tray or big plate lined with paper towels, for drying the noodles

Steps

Before you start

Use fresh, par-cooked chow mein noodles (refrigerated section). If you only have dried egg noodles, cook them according to the package for 1 minute less than directed.
Cut all the vegetables before you turn on the heat. Stir-frying moves fast and you won't have time to chop midway.
Dry noodles are the secret to crispness: plan on 10 minutes of air-drying after boiling and rinsing.
Check that your soy sauce and vegetarian oyster sauce are labeled vegetarian or vegan if that matters to you, and gluten-free if needed.

1
Prep sauce and vegetables
- Whisk the soy sauce, vegetarian oyster sauce, sesame oil, sugar, white pepper, cornstarch and cold water in a small bowl until the cornstarch fully dissolves and no lumps remain.
- Shred the cabbage, cut the carrots into matchsticks, slice the bell pepper, and slice the scallions (whites and greens in separate piles).
- Mince the garlic and grate the ginger, and set everything within reach of the stove.
- Rinse and drain the bean sprouts.
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Ready when: Sauce is smooth and all vegetables are cut and lined up by the stove.
Tip: Stir the sauce again right before adding it to the pan, since the cornstarch settles quickly.
2
Boil and dry noodles
- Bring a large pot of water to a boil.
- Add the noodles and cook for 2 minutes, gently separating the strands with tongs, just until they loosen and are barely tender.
- Drain in a colander, rinse briefly under cold water to stop the cooking, and shake off as much water as you can.
- Spread the noodles in a thin layer on a large tray or plate lined with paper towels and let them air-dry for 10 minutes, blotting the tops with more paper towel.
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Ready when: Noodles are loose, flexible and feel dry, not wet or sticky, to the touch.
Tip: Do not overcook the noodles; they cook again in the pan and will turn mushy if they are soft now.
3
Crisp the noodles
- Heat 1½ tbsp (22 ml) of the oil in the 12-inch skillet over medium-high heat until it shimmers.
- Add half the noodles and spread them into an even layer about ½ inch (1 cm) thick.
- Cook without stirring for 3 to 4 minutes until the underside is deep golden.
- Flip in sections with a wide spatula and cook another 2 minutes on the second side.
- Slide onto a plate.
- Repeat with another 1½ tbsp (22 ml) oil and the remaining noodles, then combine both batches on the plate.
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Ready when: Edges and bottoms are deep golden brown and crunchy, with some softer noodles in the center.
Tip: Resist the urge to stir. Noodles only crisp where they sit in contact with the hot pan.
4
Stir-fry aromatics and firm vegetables
- Wipe out the wok or large skillet if needed and heat it over high heat for 1 minute until very hot.
- Add the remaining 2 tbsp (30 ml) oil, then the scallion whites, garlic and ginger.
- Stir constantly for 20 to 30 seconds until fragrant.
- Add the carrots and bell pepper and stir-fry for 2 minutes.
- Add the cabbage and stir-fry for 2 to 3 minutes more.
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Ready when: Garlic smells fragrant but is not browned; cabbage has wilted and has charred edges but still has a little crunch.
Tip: If the garlic starts to brown, lower the heat for a few seconds, since burnt garlic makes the whole dish bitter.
5
Add sauce and sprouts
- Stir the sauce again and pour it around the edge of the wok.
- Add the bean sprouts and toss for about 1 minute, until the sauce bubbles and thickens into a light glaze that coats the vegetables.
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Ready when: Sauce is glossy and clings to the vegetables, and the bean sprouts are just slightly translucent but still crisp.
Tip: Bean sprouts release water quickly, so don't cook them longer than a minute.
6
Toss and serve
- Add the crispy noodles and scallion greens to the wok.
- Using tongs, toss gently for 1 to 2 minutes just until the noodles are coated in sauce and heated through.
- Taste and add a splash of soy sauce if you'd like more seasoning.
- Serve immediately, while the edges are still crunchy.
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Ready when: Noodles are evenly coated and hot, with a mix of crunchy and tender strands.
Tip: For extra crunch, hold back a handful of crisped noodles and sprinkle them over each serving.

Good to know

Tips

Use a very hot wok and don't overcrowd it. If your pan is smaller than 14 inches, stir-fry the vegetables in two batches so they sear instead of steam.
Make sure the noodles are well dried before they hit the oil. Excess water causes splattering and prevents browning.
Cut the vegetables to similar thin sizes so they cook evenly and stay tender-crisp.
For protein, add 8 oz (225 g) pressed, cubed extra-firm tofu, pan-fried until golden, in the last step.

Make ahead

Boil, rinse and dry the noodles up to 1 day ahead; refrigerate uncovered on a lined tray for the driest result, then crisp them as directed. Vegetables can be cut and sauce mixed up to 24 hours ahead and stored separately in the refrigerator. Stir-fry and assemble just before serving.

Storage & reheating

Best eaten right away, as the noodles soften as they sit. Refrigerate leftovers in an airtight container up to 3 days. Reheat in a hot skillet with 1 tsp oil for 3 to 4 minutes, stirring occasionally, to partially revive the crispness (the microwave will leave the noodles soft). Freezing is not recommended because the vegetables turn watery.

Substitutions

fresh chow mein noodles → dried thin egg noodles (8 oz / 225 g). Cook for 1 minute less than the package directs, then rinse and dry as in the recipe.
vegetarian oyster sauce (mushroom-based) → hoisin sauce. Sweeter and thicker; reduce the sugar to ½ tsp.
soy sauce → tamari. Makes the dish gluten-free when paired with gluten-free noodles and oyster sauce.
green cabbage → napa cabbage. Milder and more tender; cut cooking time by about 1 minute.