Description
This Irresistibly Crispy Chow Mein recipe features perfectly crisped chow mein noodles tossed with vibrant stir-fried vegetables and a flavorful blend of soy, oyster, and hoisin sauces. Whether you prefer chicken, tofu, or just veggies, this quick and easy Chinese-inspired dish delivers crunchy texture and savory taste in every bite, perfect for a satisfying weeknight meal.
Ingredients
Scale
Noodles
- 8 oz chow mein noodles or thin egg noodles
Vegetables & Protein
- 1/2 cup sliced green onions
- 2 cloves garlic, minced
- 1 cup shredded cabbage
- 1/2 cup julienned carrots
- 1/2 cup bean sprouts
- 1/2 cup sliced bell peppers
- 1/2 cup cooked chicken or tofu (optional)
Sauces & Seasonings
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1/4 cup chicken broth or vegetable broth
- Salt and pepper to taste
Garnish & Serving
- 2 tbsp vegetable oil (divided)
- Toasted sesame seeds for garnish
- Lime wedges for serving
Instructions
- Cook Noodles: Bring a large pot of water to a boil and cook the chow mein noodles according to package instructions until just tender but still firm. Drain and rinse under cold water to stop the cooking process, then set aside.
- Crisp Noodles: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Spread the cooked noodles in an even layer and press down gently. Let them cook undisturbed for 3-4 minutes until the bottom turns golden brown and crispy. Carefully flip the noodles in sections and cook the other side for another 3 minutes, then transfer to a plate and set aside.
- Sauté Aromatics: In the same skillet, add the remaining 1 tablespoon of oil. Sauté the minced garlic and sliced green onions until fragrant, about 1 minute.
- Stir-fry Vegetables: Add the shredded cabbage, carrots, bell peppers, and bean sprouts to the skillet. Stir-fry for 3-4 minutes until the vegetables are just tender but still retain some crispness.
- Add Protein: If using cooked chicken or tofu, stir it into the vegetables and cook until warmed through.
- Make Sauce and Combine: In a small bowl, mix together soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, and chicken or vegetable broth. Pour this sauce over the vegetables and toss to coat evenly.
- Assemble Chow Mein: Return the crispy noodles to the skillet and gently toss everything together, ensuring the sauce and vegetables coat the noodles while keeping them as crispy as possible. Season with salt and pepper to taste.
- Serve: Plate the chow mein immediately, garnished with toasted sesame seeds and lime wedges on the side for a fresh zing.
Notes
- For extra crunch, try using fresh egg noodles or frying the noodles twice for a crispier texture.
- Customize with your favorite protein like shrimp or beef, or keep it vegetarian by adding more crunchy vegetables.
- Add a splash of chili oil or Sriracha for those who love a spicy kick.
- To make a gluten-free version, substitute tamari for soy sauce and use rice-based noodles to ensure all ingredients are gluten-free.
