Chow Mein

Chow Mein (Stir-Fried Wheat Noodles)

A quick Cantonese-style stir-fry of boiled wheat noodles tossed with crisp vegetables and a glossy soy-based sauce. The noodles are then pressed into the wok so one side turns into a golden, crinkle-edged crust — the hallmark of 'pan-fried' chow mein.

Prep

15 min

Cook

10 min

Total

25 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •450 g (1 lb) fresh chow mein noodles, thin yellow wheat noodles, ideally; substitute 300 g (10½ oz) dried wheat noodles, par-cooked
• •300 g (10½ oz) boneless chicken thigh or pork shoulder, sliced thin across the grain; or use shrimp, beef, or omit for vegetarian
• •2 tbsp soy sauce, light Chinese soy
• •1 tbsp dark soy sauce, for color; null if unavailable
• •1 tsp Shaoxing wine, dry sherry is the closest substitute
• •1 tsp sugar, white or superfine
• •1 tsp cornstarch
• •3 tbsp neutral oil, peanut or canola, divided
• •3 cloves garlic, finely chopped
• •1 tbsp fresh ginger, finely chopped
• •Napa or green cabbage, ¼, about 250 g / 9 oz, sliced thin
• •1 medium carrot, julienned, about 120 g / 4 oz
• •150 g (5¼ oz) bean sprouts, rinsed; null if unavailable
• •3 stalks scallion, cut into 5 cm / 2 in lengths, white and green parts separated
• •1 tsp toasted sesame oil
• •salt and white pepper, to taste

Steps

1. 1 Bring a large pot of water to a rolling boil. Loosen the fresh noodles with your hands, drop them in, and cook 2–3 minutes until just tender but still bouncy — they should not be fully soft, as they will finish cooking in the wok. For dried noodles, cook to 80% of the package time. Drain, rinse under cold water to stop the cooking, shake off excess moisture, then toss with 1 tsp of the neutral oil to prevent clumping.
2. 2 While the noodles boil, slice the meat thin. In a bowl, combine it with 1 tsp soy sauce, the Shaoxing wine, cornstarch, and a pinch of white pepper. Stir in one direction until the meat looks slightly tacky and the liquid is absorbed; set aside to marinate for 10 minutes.
3. 3 Make the sauce: stir together the remaining 1 tbsp soy sauce, the dark soy sauce, sugar, and 2 tbsp water in a small bowl. Have all vegetables and the sauce measured and within arm's reach — stir-frying moves fast.
4. 4 Heat 1 tbsp oil in a 12-inch (30 cm) carbon-steel wok or large heavy skillet over high heat until just smoking. Add the marinated meat and spread it in a single layer. Let it sear undisturbed for 30 seconds, then stir-fry until just cooked through, 1–2 minutes (chicken should reach 74 °C / 165 °F internal; pork 71 °C / 160 °F). Transfer to a plate.
5. 5 Add another 1 tbsp oil to the wok. Add the garlic, ginger, and the white parts of the scallion; stir-fry 15 seconds until fragrant. Add the carrot and stir-fry 45 seconds, then add the cabbage and stir-fry another 45–60 seconds until wilted but still crisp. Add the bean sprouts and toss for 15 seconds. Return the meat to the wok.
6. 6 Add the drained noodles and pour the sauce around the edges of the wok. Using chopsticks and a spatula, lift and toss everything together for 1–2 minutes until the noodles are evenly coated, heated through, and have absorbed the sauce. Drizzle the sesame oil over the top and toss once more.
7. 7 To crisp the noodles (the 'pan-fried' finish): press the noodles into an even layer across the bottom of the wok with the spatula, drizzle the remaining 1 tbsp oil around the perimeter so it runs under the noodle cake, and cook undisturbed over medium-high heat for 2–3 minutes until a golden, lacy crust forms on the underside. Slide the noodle cake out onto a plate crust-side up, scatter the green parts of the scallion over the top, and serve immediately.